Katheryn Foxx

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Black Forest Macaroon Bars! Cookin' with Kat & Iowa Egg Council

Black Forest Macaroon Bars

Nutritional Information: Per Serving: 159 cal., 9 g total fat (4 g sat. fat), 46 mg chol., 17 mg sodium, 18 g carb., 1 g fiber, 3 g pro.



1 1/2 cups

all purpose flour

1 1/4 cups

ground almonds, divided

1/4 cups

granulated sugar

2 tablespoons

amaretto (or 1/2 tsp almond extract)


egg whites

1 cups

semisweet chocolate chips

1/2 cups

cherry preserves

3/4 cups

unsalted butter

1/2 cups

unsweetened cocoa powder

3/4 cups

powdered sugar

5 tablespoons

flaked coconut, divided


1. Preheat oven to 350°F. Line a 9x13x2-inch baking pan with foil, extending the foil over edges of pan. Spray with nonstick cooking spray; set aside. In a large bowl combine flour, powdered sugar and cocoa powder. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Press mixture evenly in prepared pan. Bake for 15 minutes or until just set. Spread preserves over hot crust and sprinkle with chocolate chips.

2. Beat egg whites and amaretto with electric mixer on high speed until soft peaks form (tips curl). Add granulated sugar, ¾ cup of the ground almonds, and 2 tablespoons coconut. Beat just until combined. Spread egg white mixture over bars. Sprinkle with remaining chopped almonds and coconut. Bake for 20 minutes or until top is set and golden brown. Cut into bars while still warm. Cool completely before removing foil from pan. Lift bars from pan using foil.

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