Chocolate Almond Macaroon Bars

BarsI couldn’t believe how quickly Dagmar pulled this recipe out when I asked her to make something for a recent potluck!

I guess she’d been drooling over it for sometime – and trust me – it was worth it!

An Oreo cookie crust with a creamy coconut and nut filling covered with a layer of chocolate ganache – oh my!

We didn’t even wait for it to cool down in the fridge before we cut into it and sampled!

Absolutely no calories in these bars – they all fall out when you cut them! 😉

Chocolate Almond Macaroon Bars

2 cups Oreo cookie crumbs
6 tablespoons butter, melted
6 tablespoons powdered sugar
1 can (14 ounces) sweetened condensed milk
3-3/4 cups coconut
1 cup almond slivers (best if toasted)
1 cup chocolate chips
1/4 cup whipping cream (we used evaporated milk)
1/2 cup white chocolate chips

Combine Oreo crumbs, melted butter and sugar in large bowl. Firmly press crumb mixture on bottom of a greased 9 x 13 inch baking pan.

Stir together the sweetened condensed milk, coconut, and almonds. Carefully drop the mixture by the spoonful over the crust and spread evenly.

Bake 20 to 25 minutes or until coconut edges begin to brown. Cool.

Melt chocolate chips and whipping cream in double broiler on the stove. Cool until slightly thickened, spread over cooled bars. Sprinkle with the white chocolate chips.

Cover and refrigerate several hours or until set.

Cut into bars and keep hidden in the back of the refrigerator!


I’ve linked this post with Tempt My Tummy Tuesday at Blessed with Grace and Tasty Tuesday at Balancing Beauty and Bedlam.

Chocolate Macaroon Bars

chocolate macaroonsMy husband loves macaroons – and I can’t blame him! The rich combination of coconut and sweetened condensed milk is heavenly!

So I was very excited to find this recipe for a chocolate macaroon.  Oh my! Let’s just add some gooey melted chocolate and walnuts to the coconut!

It went together fast and disappeared fast!

I loved them best hot from the oven while the chocolate was still melting and the coconut was toasted and crunchy.

Chocolate Macaroon Bars

1 (18.25 ounce) package chocolate cake mix
1/3 cup butter softened
2 eggs, divided
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 (12 ounce) package semisweet chocolate chips
1-1/3 cup flaked, sweetened coconut, divided
1/2 cup walnuts, chopped

Preheat oven to 350 degrees. In a large bowl, combine cake mix, butter, and 1 egg until mixture is crumbly. Press firmly into a greased 9 x 13 inch baking pan. In medium bowl, combine condensed milk, 1 egg, and vanilla extract; stir in the chocolate chips, 1 cup coconut, and walnuts.

Spread over mixture in baking pan. Top with remaining coconut. Bake for 30 to 40 minutes or until golden brown.

Cool completely in pan before cutting into bars.

Are you hungry yet? 🙂

Coconut Macaroons

Macaroons My husband is absolutely the easiest guy to cook for – ever. Seriously. He rarely complains, just enjoys what’s put in front of him.

I’m not sure if this is the result of living on his own it for several years before we met and fell in love – or if he has always been so easy going?

But since he seems to like everything I cook 🙂 – when he does compliment a dish, I take notice!

I first tried this recipe a few years ago – never dreaming that he really liked coconut. Surprise! He finished off a tray hot from the oven!

So simple. So yummy. What a great way to make my handsome guy happy!

Coconut Macaroons


1/2 cup flour
3-3/4 cup flaked coconut
1/8 tsp. salt


1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla

Mix well. The batter will be stiff. Drop by tablespoons about 1 inch apart on a greased cookie sheet.

Bake 350 degrees for 15-20 minutes or until golden brown. Cool on wire rack. Yield: 2-1/2 doz.


Mississippi Mud Bars

Mom sent this family favorite for you all to enjoy…just wish she could have sent some of the bars too! 🙂

Mississippi Mud BarsPapa Jim & I like to cook and bake together in the kitchen. Thankfully we were able to have a large kitchen when the children were all home so there is plenty of room for 2 cooks (chefs?) to work at the same time.

Some people collect cook books. We collect recipes. My file is a small plastic tote with mini-file folders. The recipes are cut or copied from magazines, copied from TV Cooking shows, printed from cooking websites along with handwritten ones from my Mom & Jim’s Mom & friends.

We lay them out on the table, check the cupboard for ingredients & make our choice. Today’s choice, Mississippi Mud Bars!

This is an “old” recipe, but satisfies the sweet & the chocolate craving. They freeze well. If you cool, cut & put into a container you can take out as few or as many as you need.

Mississippi Mud Bars
From Nana Shirley’s Kitchen

1 ½ Cup Flour
2 Cup Sugar
1 Cup Oil
4 Eggs
1 tsp. Vanilla
1 ½ Cup Chopped Pecans, optional
1 Cup Coconut

Mix together all ingredients. Pour into greased pan (jelly roll size) Bake 20 minutes at 400°. Remove from oven & immediately spread over top a 7 oz jar of Marshmallow Crème. Cool until the marshmallow sets.

Spread with icing:
½ Cup Cocoa
½ Cup Evaporated Milk
½ Cup Butter or Margarine
1 lb. Powdered Sugar