Chocolate Fruit And Nut Bars With Macaroon Topping - cooking recipe

Ingredients

9 oz shortbread cookies, 1/2 crushed, 1/2 chopped
1/3 cup raisins
1/2 cup whole macadamia nuts
1/3 cup powdered sugar, sifted
7 oz dark chocolate, chopped
1/2 cup butter, melted
1 None large egg, lightly beaten
-1 None Macaroon Topping
2 None large egg whites
1/2 cup granulated sugar
1 tbsp cocoa powder, plus extra for dusting
3 oz shredded coconut

Preparation

Preheat oven to 350\u00b0F. Lightly grease an 8 inch square cake pan. Line base and sides with parchment paper.
In a large bowl, combine cookies, raisins, macadamia nuts and powdered sugar. Set aside.
Combine chocolate and butter in a small saucepan. Gently heat until melted, stirring until smooth. Let cool slightly then fold into cookie mixture along with egg. Press into pan, smoothing top.
To make the macaroon topping, beat egg whites to soft peaks. Gradually add sugar, beating until stiff. Beat in cocoa powder then fold in coconut. Spread topping over chocolate cookie mixture and bake for 15-20 mins, until golden.
Let cool in pan for 10 mins then transfer to a wire rack to cool completely. Cut into squares and dust with extra cocoa powder. Store in an airtight container.