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Categories:Viewed: 10 - Published at: 9 years ago
Ingredients
- 34 cup unsalted butter
- 2 cups all-purpose flour
- 12 cup packed light brown sugar
- 12 teaspoon sea salt
- 1 12 cups semisweet chocolate chips
- 4 large egg whites
- 1 cup sugar
- 1 teaspoon vanilla
- 12 cup all-purpose flour
- 2 12 cups sweetened long shred coconut
Method
- Preheat oven to 350F.
- For the base, cut butter into 1/2 -inch pieces.
- In a food processor, process all ingredientsuntil mixture begins to form small lumps.
- You can also do this with your hands.
- Sprinkle mixture into a 9x13-inch baking pan and press evenlu into ther bottom of the pan.
- Bake in the middle of the oven until golden, about 15-20 minutes.
- While the base is baking, prepare the topping.
- As soon as the base comes out of the oven, sprinkle evenly with the chocolate chips.
- When they melt, spread the chocolate out evenly with a spatula.
- For the topping, Whisk together the egg whites, sugar and vanilla.
- Stir in the flour and coconut.
- Drop small spoonfuls of the mixture onto chocolate and spread evenly with a fork.
- Bake in the middle of the oven until the top is golden, about 30 minutes.
- Cool completely in pan and cut into 48 bars.
- Store in airtight container for up to 5 days at room temperature.
- Freeze for longer storage.
