NOTE: The bars fell apart after I tried to cut them. I think next time I'll make individual ones in muffin tins lined with paper cupcake liners. But they still taste amazingly good, if I say so myself!
1 cup almond meal
2 tablespoons melted butter
2 tablespoons sugar
Heat oven to 375° F.
Line an 8-inch square pan with baking parchment.
Combine ingredients for crust, and press into the bottom of pan. Bake for 8 to 10 minutes, until fragrant and beginning to brown.
2 large egg whites
1 teaspoon sugar
1/4 teaspoon vanilla
Pinch of salt
3/4 cup sweetened flaked coconut
Put oven rack in middle position and reduce oven heat to 300° F.
Whip together egg whites, sugar, vanilla extract, and a pinch of salt until peaks form. Stir in coconut. Spread coconut layer over almond crumb layer. Bake until top is pale golden in spots, 15 to 20 minutes.
½ bag of chocolate chips
12 or more whole almonds
Spread chocolate chips over coconut layer. Transfer to a rack to cool completely, about 15 minutes. Decorate with whole almonds. Chill in refrigerator. Cut into bars to serve.
I think if you change three ingredients, you can call a recipe your own. I did adapt the almond crust and macaroon middle layer from: