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Cherry Macaroon Bars


1 cup graham cracker crumbs
1 cup sugar, divided
1/4 cup butter, melted
3 3/4 cup (10 oz. pkg.) sweetened coconut flakes
1/4 cup all-purpose flour
1/4 tsp. salt
3 egg whites
1 egg, slightly beaten
1 tsp. almond extract
13 red or green Maraschino cherries, halved and drained

Heat oven to 350F. Lightly grease 9-in. square baking pan. Stir together crumbs, 1/4 c. sugar and melted butter. Press onto bottom of prepared pan. Bake 5 minutes. Remove from oven; leave oven on. Stir together coconut, remaining 3/4 cup sugar, flour and salt. Add egg whites, egg and almond extract. Spread mixture over crumb mixture; press in cherry halves. Bake 30 to 35 mm. or until lightly browned around edges. Cool completely in pan on wire rack. Cover; cut into bars.

Yields 25 bars.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.