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  • Writer's pictureSusie Csorsz Brown

Coconut Macaroon Bars

Have you ever purchased something on an impulse in the grocery store, brought it home and had no idea what to do with it? I admit, I was intimidated by a bag of coconut flour. I finally found a great use for it! These bars are macaroon-like (chewy, loads of coconut flavor) but sort of crumbly in a good way, too. Great for those non-dairy, gluten-free guests AND everyone else.

Have you used coconut flour before? It's made from the pulp left from the process of making coconut milk. It's high in protein and fiber; they say it is a good substitute for wheat flour but I find it a little complicated as it needs a LOT of moisture. I've been experimenting with it, and this is probably the first truly successful thing I have made with it. More experimenting ahead!

Coconut Macarobars

Makes 20 bars


8 ounces high quality white chocolate

1 cup coconut oil

1 cups sugar

1 teaspoon coconut extract

1 teaspoon vanilla extract

3/4 teaspoon kosher salt

6 large egg whites lightly beaten

1 1⁄3 cups coconut flour


Heat the oven to 350° and line a quarter sheet pan with parchment. You can also make these in a 9 x 13-inch baking pan too, but then it will be thicker. Place the white chocolate in and the coconut oil into a large mixing bowl. Microwave on medium for one minute. Let it stand for 1 minute. Stir slowly, to mix the oil and the chocolate. If it is not yet smooth, give it one more minute in the microwave. Stir until smooth. Add the sugar, coconut and vanilla extracts, salt, and egg whites and stir until well mixed. Add the coconut flour and stir until just combined. Scrape the batter into the prepared pan, smooth the top, and bake until golden brown and set, 30 to 32 minutes. Transfer the baking pan to a rack and let cool completely. Unmold the macarobars from the pan, discard the parchment paper, and cut into 20 bars to serve.

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