The moist and toothsome coconut macaroon becomes a delicious (and infinitely more portable) bar cookie when built upon a dense shortbread base. The result is a surefire bake-sale winner, a kid-pleasing picnic finale, and an inviting edible gift for holidays or birthdays.

　　

Ingredients

Makes 24 bars

　　

For shortbread base

3/4 cup (1 1/2 sticks) unsalted butter

　　2 cups all-purpose flour

　　1/2 cup (packed) light brown sugar

　　1/2 teaspoon salt

　　

For topping

4 large egg whites

　　1 cup granulated sugar

　　1 teaspoon pure vanilla extract

　　1/2 cup all-purpose flour

　　1 (7-ounce) bag sweetened flaked coconut (about 2 2/3 cups)

　　1 1/2 cups semisweet chocolate chips

　　

Make shortbread base

Step 1

Preheat the oven to 350°F. Place the rack in the middle of the oven.

　　

Step 2

Cut the butter into 1/2-inch pieces. In a food processor, process the butter, flour, sugar, and salt until mixture begins to form small lumps. Sprinkle the mixture into a 13 by 9-inch baking pan, and with a metal spatula, press evenly onto bottom. Bake the shortbread until golden, about 20 minutes.

　　

Make Topping

Step 3

In a bowl, whisk together the whites, sugar, and vanilla until combined well and stir in the flour and coconut.

　　

Step 4

Sprinkle the chocolate chips evenly over the hot shortbread. Let chips melt and spread evenly over shortbread base. Drop small spoonfuls of coconut mixture onto the chocolate and spread evenly with a fork. Bake until top is golden, about 30 minutes. Cool completely in pan and cut into 24 bars.

　　

Do ahead

Step 5

The BAR COOKIES keep, covered, 5 days at room temperature.

　　The Epicurious Cookbook