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