Coconut Macaroon Crumble Bars

Ingredients

• 2 cups sweetened shredded coconut
• 1/4 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 1/4 cup rolled oats
• 1/4 cup brown sugar
• 1/2 cup chopped walnuts (optional)

Instructions

Coconut Macaroon Crust

1. Preheat the oven to 325°F (160°C). Line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, whisk together coconut, flour, and sugar. Add the softened butter and mix until the mixture forms clumps.
3. Press the coconut mixture evenly into the prepared baking dish.

Crumble Topping

1. In another medium bowl, combine rolled oats, brown sugar, and chopped walnuts (if using). Mix until well combined.
2. Add 1/4 cup of cold unsalted butter to the oat mixture and mix until crumbly.
3. Spread the crumble topping evenly over the coconut crust.

Baking

1. Bake for 25-30 minutes or until the top is golden brown and the coconut is lightly toasted.
2. Allow the bars to cool completely in the baking dish before cutting into squares and serving.

Notes

• These bars are perfect for a tropical dessert or snack.
• You can toast the coconut flakes in a dry skillet over medium heat for 5-7 minutes, stirring frequently, until fragrant and lightly browned.
• Store leftovers in an airtight container at room temperature for up to 3 days.