March 26, 2009

Chocolate Cococut Meringue Squares

Do you have a favorite cookbook? I do. Mine is Betty Crocker's Cooky Book. Everything you make from that book is delicious. Each Wednesday, I let my kids look at it, and pick a picture of the treat they want to make. This week, they picked the Chocolate Coconut Meringue Squares. I was a little apprehensive at first, but these bars are to die for. Seriously. They're that good.

  • 3/4 cup butter
  • 1/2 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 3 eggs, separated
  • 1 tsp. vanilla
  • 2 cups flour
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 pkg. (6 oz) chocolate chips (I used an entire 11.5 ounce package.... what?)
  • 1 c. flaked coconut
  • 1 c. coarsely chopped nuts
  • 1 c. brown sugar, packed

Heat over to 350°. Grease a 13x9 pan. Mix butter, 1/2 c. brown sugar, granulated sugar, egg yolks, and vanilla. Beat 2 minutes on medium speed, or 300 strokes by hand, scraping bowl constantly. Blend flour, baking powder, baking soda, and salt together; mix in thoroughly. Spread or pat dough in pan.

Sprinkle with chocolate chips, nuts, and coconut. In a separate bowl, beat egg whites until frothy. Add 1 cup brown sugar g-r-a-d-u-a-l-l-y; beat until stiff. Spread over top of nuts, making sure to touch the edge of the pan to seal the meringue. Bake 35-40 minutes. Cool, cut into bars.


I suggest eating one of these with a tall glass of ice cold milk. They taste best that way.

Oh, and for the meringue. Make sure you add in the brown sugar gradually. Otherwise, you'll have egg white syrup, and have to start all over again. Slow and steady, folks. SLOW AND STEADY.