Chewy on the inside and crisp on the outside, these gluten- and dairy-free bar cookies are the ultimate macaron. Los Angeles Times cooking columnist Ben Mims calls for coconut extract, oil, and flour for layered coconut flavors. For more, check out our 50 best old-school cookie recipes.
Featured in: “Love Coconut? Bake These Better-Than-Macaroon Bar Cookies.”
- 8 oz. white chocolate
- 1 cup plus 1 Tbsp. coconut oil
- 1½ cups sugar
- 1 tsp. coconut extract
- ½ tsp. kosher salt
- ½ tsp. vanilla extract
- 6 large egg whites, lightly beaten
- 1½ cups coconut flour
- Position a rack in the center of the oven and preheat to 350°F. In a microwave-safe measuring cup, microwave the coconut oil until it’s hot to the touch, about 2 minutes. Using a brush, grease a 9-by-13-inch baking pan with about 1 tablespoon of the oil, then line the bottom with parchment, leaving a slight overhang on two of the sides.
- In a large bowl, combine the remaining oil and the white chocolate and let stand until melted, about 1 minute, then whisk until smooth. Stir in the sugar, coconut extract, salt, vanilla, and egg whites, then add the coconut flour and stir until just combined.
- Scrape the batter into the pan, smooth the top, and bake until golden and set, 30–35 minutes. Transfer the pan to a wire rack to cool, at least 3 hours. Lift the parchment to unmold the macaroonies, then cut into 12 squares.