Prepare yourself for a mind-blowing dessert experience that combines the irresistible charm of coconut macaroons with the rich, velvety allure of chocolate fudge! These Extraordinary Macaroon Fudge Bars are not just a treat - they're a culinary masterpiece that will transport your taste buds to a realm of pure bliss. Whether you're a chocolate lover, a coconut enthusiast, or simply someone who appreciates mind-stopping desserts, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups shredded coconut
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract. Mix thoroughly until all ingredients are well incorporated and the mixture becomes sticky and uniform.
- Press the coconut mixture evenly into the prepared baking pan, creating a firm and compact base layer. Use the back of a spoon or spatula to smooth the surface.
- If using chopped nuts, sprinkle them evenly over the coconut base, gently pressing them into the mixture.
- Place the pan in the preheated oven and bake for 20-25 minutes, or until the edges turn golden brown and the top becomes slightly crispy.
- Remove the pan from the oven and let it cool for 10 minutes at room temperature.
- In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring between each interval to ensure smooth melting.
- Pour the melted chocolate evenly over the cooled coconut base, using a spatula to spread it to the edges.
- Refrigerate the bars for 1-2 hours or until the chocolate layer is completely set and firm.
- Using the overhanging parchment paper, lift the entire bar out of the pan and place on a cutting board.
- Cut into 12 equal rectangular bars using a sharp knife, cleaning the knife between cuts for neat edges.
- Serve chilled and store any remaining bars in an airtight container in the refrigerator for up to 5 days.
Tips
- Use fresh, high-quality shredded coconut for the best texture and flavor
- Make sure to press the coconut base firmly and evenly for a consistent crust
- When melting chocolate, use low power in the microwave and stir frequently to prevent burning
- For extra crunch, toast the chopped nuts before sprinkling them on the base
- Line your pan with parchment paper for easy removal and clean cutting
- Allow the bars to set completely in the refrigerator for the perfect chocolate layer
- Clean your knife between cuts to ensure neat, professional-looking bars
- For a gourmet touch, sprinkle a pinch of sea salt on top of the chocolate layer before setting
Nutrition Facts
Calories: 280kcal
Carbohydrates: 30g
Protein: 3g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 10mg
