819 - Macaroon Cookie Bars #
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 4. Published here with her permission.
If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.
Don't forget to check Shirley's blog.
819 - Macaroon Cookie Bars #
(by Shirley McNevich)
1 box Duncan Hines Moist Deluxe dark chocolate fudge cake mix
1/3 cup softened Parkay margarine
1 egg
Topping: 1 - 14oz. can Eagle sweetened condensed milk (NOT evaporated), 1 tsp. vanilla, 1 egg, 1 1/4 cups Baker's angelflake coconut, 1 cup chopped pecans
In a mixer add egg and Parkay--beat. Add cake mix--beat until crumbly. Grease a 9 x 13 cake pan. Press the cake mixture evenly in the bottom--set aside. In a mixer add the egg and vanilla--beat. Add condensed milk--beat until blended. Remove bowl from mixer and fold in 1 cup of the coconut and all of the pecans using a spoon. Pour the milk mixture over the pressed cake mixture in the cake pan. Sprinkle the remaining 1/4 cup of coconut over the top. Bake at 350 degrees for 30-40 minutes or until golden brown. If the center seems runny, it's ok because it will set when cooled. Cool completely, and then cut into squares or bars.
Continue to:
My Books
