Chocolate Macaroon Bars: This recipe, along with the lemon bars, comes from Gourmet, 1999. For those of us that like coconut and chocolate, this is just about perfect. And very easy. CHOCOLATE MACAROON BARS This recipe can be prepared in 45 minutes or less. 4 large egg whites 1 cup sugar 1 teaspoon vanilla 1/2 cup all-purpose flour a 7-ounce bag sweetened flaked coconut (about 2 2/3 cups) 1 1/2 cups semisweet chocolate chips hot shortbread base (recipe follows) Preheat oven to 350°F. In a bowl whisk together whites, sugar, and vanilla until combined well and stir in flour and coconut. Sprinkle chocolate chips evenly over hot shortbread. Let chips melt and spread evenly over shortbread. Drop small spoonfuls of coconut mixture onto chocolate and with a fork spread evenly. Bake in middle of oven until top is golden, about 30 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered, 5 days at room temperature. SHORTBREAD BASE This recipe can be prepared in 45 minutes or less. 1 1/2 sticks (3/4 cup) unsalted butter 2 cups all-purpose flour 1/2 cup packed light brown sugar 1/2 teaspoon salt Preheat oven to 350°F. Cut butter into 1/2-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13 x 9 x 2-inch baking pan and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping.