Ingredients

For the Chocolate Crust:
1 1/2 cups all-purpose flour
1/4 cup sugar
2 tablespoons unsweetened cocoa powder
8 tablespoons (1 stick) unsalted butter, room temperature

For the Coconut Macaroon:
4 cups unsweetened coconut flakes
8 large egg whites
2 cups confectioners’ sugar
1/2 cup sweetened coconut cream

2 ounces melted bittersweet chocolate, for decorating

Directions

Set a
rack in the middle of the oven and preheat to 375 degrees F.

Lightly coat a 9 by 13-inch baking pan with non stick vegetable spray.

Put the flour, sugar, and cocoa into the bowl of a food processor fitted with the metal
blade. With the machine on pulse, add the butter, bit by bit. Process until the dough is
thoroughly blended and masses together.

Between 2 sheets of waxed paper or parchment, roll the dough into a 9 by 13-inch
rectangle. Peel off 1 sheet of the waxed paper and fit the dough into the bottom of the
prepared pan. Peel off the other sheet. With a fork, prick little holes in the dough.
Refrigerate while making the macaroon.

Ingredients

Coconut
Macaroon:

Directions

Mix the 4 cups coconut, the egg whites,
confectioners’ sugar, and coconut cream together. Lightly press this macaroon mixture
over the coconut crust. Bake until golden brown and just barely set, about 15 minutes. Set

on a rack to cool. Cut into bars approximately 3 by 3-inch squares. Drizzle with melted
chocolate.