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Tie-Dyed Macaroon Bars

Tie-Dyed Macaroon Bars

  • PRINT

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 3-3/4 cups MOUNDS Sweetened Coconut Flakes
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 egg whites
  • 1 egg , slightly beaten
  • 1 teaspoon almond extract
  • 1 cup HERSHEY'S KISSABLES Chocolate Candy

Directions

  • 1. Heat oven to 350°F. Lightly grease 8- or 9-inch square baking pan.
  • 2. Stir together coconut, sugar, flour and salt in large bowl. Add egg whites, egg and almond extract; stir until well blended. Stir in candies. Spread mixture in prepared pan.
  • 3. Bake 35 minutes or until lightly browned. Cool completely in pan on wire rack. Cover with foil; allow to stand at room temperature about 8 hours or overnight. Cut into bars. Makes 16 bars.
Ingredients sitting on a table

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