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Macaroon Betweens

From 120 Bar Cookie Recipes (1978).

Source and licence

From 120 Bar Cookie Recipes (1978), printed page 53, digitised by the Internet Archive: https://archive.org/details/120-bar-cookie-recipes

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. A coconut filling bakes in between a rich, moist brownie and makes it taste like a candy bar.
  2. MAKES: 8 or 9-inch square pan 1 1/3 cups flaked coconut 1 cup sugar 1/2 cup powdered sugar 1 egg yolk 1/4 teaspoon almond extract 1 egg 1 egg white 2/3 cup Occident or King Midas Flour 1/4 cup butter 1/2 teaspoon baking powder 2 ounces unsweetened chocolate 1/2 teaspoon salt Combine coconut, powdered sugar, almond extract and 1 egg white.
  3. Set aside.
  4. Melt butter with chocolate in saucepan.
  5. Blend in remaining ingredients.
  6. Spread half of batter in greased 8 or 9-inch square pan.
  7. Drop small spoonfuls of coconut mixture on top of batter.
  8. Top with remaining chocolate batter.
  9. Spread carefully to cover.
  10. Bake at 350° for 25 to 35 minutes.
  11. If desired;
  12. sprinkle hot bars with 1/2 cup milk chocolate or semi-sweet chocolate pieces.
  13. When soft, spread to frost.
  14. Check the oven and mind the minutes while baking.
  15. Preheat the oven.
  16. Be sure it has reached the correct temperature before you place cookies in oven.
  17. While baking, check product at minimum suggested time, then bake longer as needed.
  18. If two pan sizes are suggested in a recipe, the larger pan will bake a shorter time;
  19. while the smaller pan will require a longer baking time.
  20. Because oven temperatures do vary, it is possible you may need to bake the recipe a longer or shorter time than recommended.
  21. Baking temperatures and times are developed for aluminum and stainless steel pans.
  22. If using a glass pan, lower the oven temperature 25° .