Recipe 819 - Macaroon Cookie Bars
Recipe 819 - Macaroon Cookie Bars
(by Shirley McNevich)
1 box Duncan Hines Moist Deluxe dark chocolate fudge cake mix
1/3 cup softened Parkay margarine
1 egg
Topping: 1 - 14oz. can Eagle sweetened condensed milk (NOT evaporated), 1 tsp. vanilla, 1 egg, 1 1/4 cups Baker's angelflake coconut, 1 cup chopped pecans
In a mixer add egg and Parkay--beat. Add cake mix--beat until crumbly. Grease a 9 x 13 cake pan. Press the cake mixture evenly in the bottom--set aside. In a mixer add the egg and vanilla--beat. Add condensed milk--beat until blended. Remove bowl from mixer and fold in 1 cup of the coconut and all of the pecans using a spoon. Pour the milk mixture over the pressed cake mixture in the cake pan. Sprinkle the remaining 1/4 cup of coconut over the top. Bake at 350 degrees for 30-40 minutes or until golden brown. If the center seems runny, it's ok because it will set when cooled. Cool completely, and then cut into squares or bars.
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Other Recipes:
- 848 - Puffed Pastry Chicken
- 896 - Rice Krispie Kiddie Cookies
- 821 - Homemade Honeybuns
- 769 - Butterscotch Crisp
- 993 - Montgomery Pie
- 930 - Sour Cream Quiche
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 4. Published here with permission.
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