Chocolate Macaroon Bars
Chocolate-dried plum filling with a coconut-almond topping make these bars a moist and chewy treat.
No-stick cooking spray
1/2 cup semi-sweet chocolate morsels
2 tablespoons butter
1/3 cup Dried Plum Puree
1 large egg
2 egg whites, divided use
1 teaspoon vanilla extract
1 cup plus 1 tablespoon all-purpose flour, divided
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cup sweetened flaked coconut
1/4 teaspoon almond extract
Heat oven to 325°F. Lightly coat 8-inch square baking pan with cooking spray; set aside. In small saucepan over low heat melt chocolate and butter, stirring until smooth. Set aside.
In large bowl combine Dried Plum Puree, whole egg, one of the egg whites and the vanilla; mix thoroughly. Stir in chocolate mixture; set aside. In small bowl combine 1 cup of the flour, the sugar, salt and baking powder; mix thoroughly. Stir dry ingredients into plum mixture until well mixed. Spread batter evenly in pan. In small bowl, combine coconut, the remaining egg white, 1 tablespoon flour, and almond extract to blend thoroughly. Sprinkle coconut mixture evenly over batter.
Bake in center of oven 40 to 45 minutes until just set and coconut is lightly browned. Cool in pan on rack. Cut into 2 x 1 ¼-inch bars.
Dried Plum Purée: In food processor container, combine 2/3 cup (4 ounces) pitted dried plums and 3 tablespoons water; process on and off until finely chopped. (Makes 1/2 cup)
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