Spicy Chocolate Macaroon Squares

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  • 4 cups flaked coconut, divided
  • 1 cup blanched whole almonds
  • 5 egg whites
  • 1 teaspoon vanilla extract
  • 2/3 cup sugar
  • 2 (1-ounce) squares semi-sweet chocolate
  • 1 tablespoon TABASCO® brand Original Red Sauce


Grease a 9-inch baking pan. Finely chop 3 cups of the coconut in a blender or food processor. Finely grind almonds with remaining 1 cup coconut; set aside.

Beat egg whites and vanilla with electric mixer at high speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, until stiff glossy peaks form. Gently fold in reserved coconut-almond mixture and chopped coconut until well combined. Divide mixture in half.

Melt chocolate; cool. Stir TABASCO® Sauce into melted chocolate. Stir chocolate mixture into one half of coconut mixture. Spread chocolate mixture evenly in baking pan. Top with remaining coconut mixture. Bake in a 375°F oven for 35 minutes or until top is golden. Cool completely; cut into squares.

Makes 16 squares.

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