Raspberry-Chocolate Macaroon Bars


Raspberry-Chocolate Macaroon Bars

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Chocolate brownies topped with shredded coconut on a red plate

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Recipe Data


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    Servings and Ingredients

    Serves 32
    1 ½ c. Hy-Vee flour
    ¾ c. Hy-Vee powdered sugar
    ½ c. Hy-Vee unsweetened cocoa powder
    ¾ c. Hy-Vee unsalted butter
    ½ c. seedless red raspberry jam
    1 c. Hy-Vee semisweet chocolate chips
    6 egg whites
    2 tbsp. amaretto or 1/2 tsp almond extract
    ¼ c. Hy-Vee granulated sugar
    1 ¼ c. ground almonds, divided
    5 tbsp. Hy-Vee flake coconut, divided


    1. Preheat oven to 350°. Line a 9-by-13-inch baking pan with foil, extending the foil over edges of pan. Spray with nonstick cooking spray; set aside.
    2. In a large bowl, combine flour, powdered sugar and cocoa powder. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling.
    3. Press mixture evenly into prepared pan. Bake 15 minutes or until just set.
    4. Spread jam over hot crust and sprinkle with chocolate chips.
    5. Beat egg whites and amaretto with electric mixer on high speed until soft peaks form. Add granulated sugar, 3/4 cup ground almonds and 2 tablespoons coconut. Beat just until combined.
    6. Spread egg white mixture evenly over bars. Sprinkle with remaining chopped almonds and coconut.
    7. Bake 20 minutes or until top is set and golden brown.
    8. Cut into bars while still warm. Cool completely before removing foil from pan.
    9. Lift bars from pan using foil.

    Nutrition facts


    150 Calories per serving

    Amounts Per Serving

    • Total Fat: 8g
    • Cholesterol: 10mg
    • Sodium: 15mg
    • Total Carbohydrates: 17g
    • Protein: 3g

    Daily Values

    Vitamin A 2%
    Vitamin C 0%
    Iron 4%
    Calcium 2%

    Recipe Source:

    Hy-Vee Seasons Holiday 2009.