Chocolate Coconut Macaroon Bars (No Condensed Milk) Recipe
Chewy chocolate coconut macaroon bars made without condensed milk. These easy one-pan chocolate coconut bars have a soft, macaroon-style center and a thin melted-chocolate layer. Kid-approved school snacks, great for lunchboxes, holiday trays, and make-ahead freezer snacks, naturally gluten-free (nut-free and dairy-free swaps included).
Ingredients
- 4 large egg whites
- ½ cup maple sugar (or light brown sugar)
- ¼ cup arrowroot flour
- 3½ cups unsweetened shredded coconut (fine shred)
- 3 tbsp melted butter (or coconut oil)
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
- Pinch of salt
- ⅔ cup chocolate wafers/chips (plus a bit more for topping, optional)
- ½ cup coarsely ground almonds (optional; or seeds)
Instructions
- Heat oven to 350°F. Line a 9-inch square pan with parchment.
- Beat egg whites to foamy; gradually add sugar; whip to stiff peaks.
- Mix in extracts; stream in melted butter briefly.
- Fold in arrowroot, salt, and coconut until just combined.
- Spread half into pan. Top with half the chocolate; add almonds if using.
- Spread remaining batter on top; smooth lightly.
- Bake 20 minutes until edges are lightly golden.
- Pull out, add a light layer of extra chocolate on top; return 3 minutes to soften.
- Swirl/spread chocolate with a fork. Cool, then chill 2 hours. Chill in the fridge for at least 1 hour more (for a cleaner cut).
- Lift out; slice with a warm, dry knife.
Notes
- Nut-free: use finely chopped pumpkin/sunflower seeds/ hemp seeds or omit.
- Dairy-free: coconut oil + dairy-free chocolate (see post for recommendations).
- Lower-sugar: cut sugar to ⅓ cup and use 70% (or more) chocolate.
EQUIPMENT
Nutrition
Serving: 1barCalories: 246kcalCarbohydrates: 18.5gProtein: 3.7gFat: 18.6gFiber: 4.2gSugar: 8.6g
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