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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan. Lightly grease foil; set pan aside.
For crust, in a large bowl stir together crushed cookies, 1/2 cup sugar and cocoa powder. Stir in melted butter and 1 teaspoon vanilla. Press cookie mixture evenly onto the bottom of the prepared baking pan. Bake for 8 minutes.
Meanwhile, in a large bowl stir together flour, 1/3 cup sugar and salt. Stir in coconut. Stir in egg whites and 1/2 teaspoon vanilla until combined.
Spoon coconut mixture onto crust. Using wet hands, carefully press the coconut mixture to edges of pan. Bake for 25 to 28 minutes more or until top is set and light brown. Cool in pan on a wire rack.
In a small saucepan cook and stir chocolate and shortening over low heat until melted. Drizzle melted chocolate over uncut bars. Chill about 30 minutes or until chocolate is set. Using the edges of the foil, lift uncut bars out of pan. Cut into 24 bars. Cut each bar in half diagonally to make 48 triangles. If desired, garnish each triangle with a whole almond.