Coconut Chocolate Meringue Bars

From Yankee Magazine's Great New England Recipes

Cookies and Bars Recipes

Yield: Makes about 2 dozen.

"Before freezing soft bars like these, I wrap them individually in plastic wrap. It takes time, but the bars stay soft and fresh. Leave them wrapped until ready to serve."

• 3/4 cup butter
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 3 eggs, separated
• 1 teaspoon vanilla
• 2 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 package (6 ounces) chocolate chips
• 1 cup flaked coconut
• 3/4 cup coarsely chopped nuts
• 1 cup brown sugar

Blend butter, 1/2 cup brown sugar, granulated sugar, egg yolks, and vanilla. Beat until well blended and smooth. Stir in flour, baking powder, soda, and salt. Spread dough in a greased 13x9-inch pan, spreading it to make an even layer. Sprinkle the top of the dough with chocolate chips, coconut, and nuts. Beat egg whites until foamy. Beat in 1 cup brown sugar, a tablespoon at a time, and continue beating until stiff and glossy, about 3 minutes. Spread meringue on top of dough, distributing it gently but evenly. Bake at 350 degrees F for 35 to 40 minutes. Cool and cut into bars.

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