1/3 c Butter; or margarine; cut up
3/4 c Sugar
1 1/4 c Flour
4 Egg whites
1 1/2 ts Vanilla
3 c Coconut; shredded sweetened
1 1/2 c Chocolate chips; semi-sweet
In a food processor or with your fingers, whirl or rub butter, 1/4 cup
sugar, and 1 cup flour until dough begins to hold together. Presss
evenly over bottom of a 9-inch square pan. Bake crust in a 350~ oven
until golden, 10-15 minutes.
In a large bowl, beat egg whites until frothy. Add vanilla and
remaining 1/2 cup sugar and 1/4 cup flour; mix until smooth. Stir in
coconut.
Sprinkle chocolate in an even layer over pastry. Spoon coconut mixture
evenly over chocolate; use a spatula to cover chocolate completely.
Continue baking until macaroon topping is golden and slightly wet-
looking, about 25 minutes.
Cool in pan on rack. Using a very sharp knife, cut into 1-1/2 inch
squares.