Coconut Macaroon and Strawberry Crumble Bars

These bars are an unexpected combination of chewy coconut macaroons, crunchy strawberry crumble, and sweet caramel sauce. They're perfect for potlucks or picnics.

Ingredients:

For the crust:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened

For the coconut macaroons:

• 1 1/2 cups unsweetened shredded coconut
• 1/4 cup granulated sugar
• 1 large egg white
• 1 teaspoon vanilla extract

For the strawberry crumble topping:

• 2 cups sliced strawberries
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup cold unsalted butter, cut into small pieces

Instructions:

Preheat the oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper.

Make the crust: In a medium bowl, whisk together the flour and granulated sugar. Add the softened butter and mix until the mixture resembles coarse crumbs. Press the mixture evenly into the prepared baking pan.

Bake for 20-25 minutes or until lightly golden brown.

While the crust is baking, make the coconut macaroons: In a large bowl, combine the shredded coconut, granulated sugar, egg white, and vanilla extract. Mix well until all the ingredients are fully incorporated.

Drop rounded tablespoonfuls of the coconut mixture onto the baked crust.

Make the strawberry crumble topping: In a separate medium bowl, whisk together the sliced strawberries, granulated sugar, cornstarch, and flour. Let it sit for 10 minutes, allowing the strawberries to release their juice.

In another bowl, mix together the rolled oats, brown sugar, and cold butter until the mixture resembles coarse crumbs.

Top the coconut macaroons with the strawberry crumble topping and sprinkle with the oat mixture.

Bake for an additional 25-30 minutes or until the top is golden brown and the filling is bubbly.

Let cool completely in the pan before cutting into bars.