Ingredients
- For Bars:
- ¾ cup butter or margarine
- 3 ounce semisweet chocolate -- chopped
- 1 cup packed brown sugar
- 2 egg yolks
- 1 teaspoons vanilla
- 1 ¾ cup all-purpose flour
- ¼ teaspoons salt
- 1 cup coconut
- For Meringue:
- 2 egg whites
- ½ cup granulated sugar
- ½ cup almonds or pecans -- finely chopped
- 2 tablespoon coconut
myYUM! collection
### IMPORTED myFavorites, Sweet Dreams
Chocolate-Coconut Meringue Bars. To import, drag image to your MacGourmet recipe box.
Directions
FOR BARS: In a medium, heavy saucepan heat butter or margarine and chocolate over medium heat till melted, stirring frequently. Stir in the brown sugar, egg yolks, and vanilla. Using a wooden spoon, beat lightly just till combined. (Do not overbeat or bars will fall when baked.) Stir in the flour, salt, and coconut.
Spread batter in a greased 9x9x2-inch baking pan. Bake in a preheated 350 degree F. oven for 25 minutes.
FOR MERINGUE: In a medium mixing bowl beat the egg whites with an electric mixer on high speed till soft peaks form (tips curl). Gradually beat in the granulated sugar, 1 tablespoon at a time, till stiff peaks form (tips stand up) and sugar is almost dissolved.
Spread over hot crust. Sprinkle with chopped almonds and coconut.
Bake in the 350 degree F. oven for 15 to 20 minutes more, or till meringue is set and lightly browned. Cool in pan on a rack. Cut into bars.
The coconut and meringue add a crunchy dimension to the brownie crust. These are best eaten the first day, although they will keep overnight in the refrigerator.
186 Calories; 10g Fat (47% calories from fat); 2g Protein; 23g Carbohydrate; 33mg Cholesterol; 90mg Sodium - Food Exchanges: 1/2 Starch/Bread; 2 Fat; 1 Other Carbohydrates
