Coconut Macaroon Bars Cookies Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  all-purpose flour
     1/4           cup  powdered sugar
     1/4           cup  butter or margarine -- softened
     1/2      teaspoon  almond extract
  1                     egg yolk
  1                cup  chopped walnuts
  1       (14 ounce) can  sweetened condensed milk
  1       (7 ounce) package  flaked coconut (about 2 2/3 cups)
     1/2           cup  semisweet chocolate chips

Heat oven to 350º. Grease square pan, 9 × 9 × 2 inches. Mix flour,
powdered sugar, butter, almond extract and egg yolk with spoon (mixture will be crumbly). Press in pan. Bake 12 to 15 minutes or until edges are light brown and center is set.

Mix walnuts, milk and coconut. Spread over baked layer. Bake 25 to 30 minutes or until golden brown. Immediately sprinkle with chocolate chips. Let stand about 5 minutes or until softened; spread carefully. Refrigerate uncovered 1 to 2 hours or until chocolate is firm. Cut into 6 rows by 4 rows. Store covered in refrigerator.

Coconut Meringue Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     egg whites (1/2 cup)
  1 1/4           cups  sugar
     1/4      teaspoon  salt
     1/2      teaspoon  vanilla
  2 1/2           cups  shredded or flaked coconut

Heat oven to 325º. Lightly grease cookie sheet, or cover with baking
parchment paper. Beat egg whites in large bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy (do not underbeat). Stir in salt, vanilla and coconut.

Drop mixture by heaping teaspoonfuls about 2 inches apart onto cookie sheet. Bake 15 to 20 minutes or until set and light brown. Cool 5 minutes; carefully remove from cookie sheet to wire rack.