Spicy Chocolate Macaroon Squares
- 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 Red Pepper Sauce (click to buy)
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 Brand Red Pepper 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.