Ingredients 3/4 cup unsalted butter, 2 1/2 cups all-purpose flour 3/4 cup granulated sugar 1/2 teaspoon salt 4 egg whites 1 bag (7 ounces) sweetened flaked coconut 10 squares semi-sweet chocolate 1/2 cup firmly packed light brown sugar Tools Recipe Right Non-Stick 9 x 13-Inch Pan Recipe Right Non-Stick 9 x 13-Inch Pan Instructions Click to mark complete - Preheat oven to 350°F. - In food processor, pulse butter, 2 cups flour, brown sugar and salt until mixture is crumbly; press evenly onto the bottom of 13 x 9 inch baking pan. Bake in middle of oven 15-17 minutes or until golden brown. - While shortbread crust is baking, prepare topping. In large bowl, whisk together egg whites and granulated sugar. Stir in 1/2 cup flour and coconut; mix well. - Sprinkle chopped chocolate evenly over the hot shortbread crust. Allow to melt slightly; spread evenly with spatula. Drop small spoonfuls of coconut mixture onto chocolate; spread gently. - Bake 25-30 minutes or until top is golden. Cool completely in pan on cooling grid. Cut into bars. Bar cookies keep, covered, 5 days at room temperature.
