Tuesday, August 25, 2020



It's hard to resist these gorgeous coconut and brown sugar meringue cookie bars. A sweet cookie crust stacked with chocolate chips, coconut and pecans and topped with a gorgeous brown sugar meringue.



  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 4 large egg whites
  • 3 tablespoons 2% milk
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1 cup semisweet chocolate chips
  • 3/4 cup chopped pecans or walnuts
  • 2 large egg yolks, room temperature
  • 1-1/2 cups packed brown sugar, divided



  1. Place egg whites in a small bowl; let stand at room temperature 30 minutes.
  2. Preheat oven to 325°. In a large bowl, cream butter, 1/2 cup brown sugar and sugar until light and fluffy. Beat in egg yolks, milk and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Press into a greased 15x10x1-in. baking pan.
  3. With clean beaters, beat egg whites on medium speed until foamy. Gradually add remaining brown sugar, 1 tablespoon at a time, beating on high after each addition until brown sugar is dissolved. Continue beating until thick and glossy. Stir in chocolate chips and pecans. Spread over dough in pan.
  4. Bake on a lower oven rack until meringue is lightly browned, 25-30 minutes. Cool completely in pan on a wire rack. Using a serrated knife, cut into bars. Store in an airtight container. Enjoy your dessert!