Recipe: Chocolate Macaroon Bars

CHOCOLATE MACAROON BARS

4 cups sweetened coconut flakes
1 cup whole almonds
5 egg whites
1 tsp vanilla
1/4 tsp cream of tartar
1/4 tsp salt
2/3 cup sugar
2 oz bittersweet chocolate melted
1/4 cup chopped toasted almonds

In a food processor, combine the coconut and whole almonds. Pulse until finely chopped and set aside.

Beat together the egg whites and vanilla with an electric mixer until foamy. Add the cream of tartar and salt. Beat in the sugar slowly until the egg whites are stiff and glossy. Fold in the coconut and almond mixture into the egg whites. Divide the batter in half and stir in the melted chocolate into one half of the batter.

To assemble, spray a 8x8-inch baking pan with non-stick spray. Spread the chocolate batter into the bottom of the pan, then spread the remaining batter on top. Sprinkle with the toasted almonds.

Bake at 375 degrees F for 35 minutes or until golden. Cool and cut into squares.