MINI KISS COCONUT MACAROON BARS

3 3/4 cups (10-ounce) package Sweetened Coconut
3/4 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
3 egg whites
1 whole egg, slightly beaten
1 teaspoon almond extract
1 cup Hershey’s Mini Kisses Chocolate* (optional)

Heat oven to 350 degrees F. Lightly grease 9-inch square baking pan.

Stir together coconut, sugar, flour, and salt in large bowl. Add egg whites, whole egg, and almond extract; stir until well blended.

Stir in mini kisses. Spread mixture into prepared pan, covering all chocolate pieces with coconut mixture.

Bake 35 minutes or until lightly browned. Cool completely in pan on wire rack. Cover with foil; allow to stand at room temperature about 8 hours or overnight. Cut into bars.

*I substituted about 1/2 cup mini semi-sweet chocolate chips for the mini kisses and sprinkled them on top, lightly pressing them into the coconut mixture before baking. - Betsy

VARIATION:
Omit mini kisses in batter. Immediately after removing pan from oven, place desired number of chocolate pieces on top, pressing down lightly. Cool completely. Cut into bars.

Makes about 24 bars
From: Recipelink.com
Adapted from source: Hershey's Best-Loved Recipes, Brand Name Favorite Recipes, Vol. 6, December 23, 1997, No. 13