Passionfruit Macaroon Bars
Passionfruit Macaroon Bars: A Delicious Treat for Any Occasion
If you’re looking for a unique and delicious dessert to impress your guests or simply to treat yourself, look no further than passionfruit macaroon bars. These bars combine the sweet and tangy flavor of passionfruit with the rich and creamy texture of macaroons to create a truly unforgettable dessert experience. If you travel to Hawaii, passionfruit is called Lilikoi so these are also known as Lilikoi Macaroon Bars.
To start, you’ll need to gather your ingredients. You’ll need shredded coconut, sweetened condensed milk, passionfruit pulp, graham wafer crumbs, sugar, butter, and vanilla extract and salt. Once you have everything you need, preheat your oven to 350 degrees Fahrenheit and line an 8×8 inch baking pan with parchment paper or spray with non stick spray.
These passionfruit macaroon bars are a wonderful addition to any dessert spread. They are perfect for parties, holidays, or any occasion where you want to serve a special treat. The unique flavor of passionfruit combined with the creamy texture of coconut macaroons is sure to impress your guests and leave them wanting more. They are easy enough to make for your family just to have as a treat during the week.
If you’re feeling adventurous, you can even experiment with different flavors and variations of this recipe. Try adding different fruits or spices to the filling. The possibilities are endless!
Passionfruit macaroon bars are a delicious and easy-to-make dessert that is sure to be a crowd-pleaser. With just a few simple ingredients, you can create a dessert that looks and tastes like it came from a gourmet bakery. If you want to make these for a dessert tray or event, then I suggest topping each square with a dollop of whipped cream and a sprinkle of toasted coconut. Give them a try and see for yourself how amazing these bars can be!
Lilikoi Macaroon Bars
- 1 8X8 SQUARE BAKING DISH
For the Crust
- 2 cups graham wafer crumbs *about 9 double crackers
- 1 stick unsalted butter, melted
- 3 Tbsp granulated sugar
For the Filling
- 1 can sweetened condensed milk
- ½ cup passion fruit juice * you can substitute other tart juice such as key lime, or lemon for a different flavor macaroon
- ½ tsp vanilla extract
- 14 ounces unsweetened flaked coconut, *reserve 2 Tbsp for the topping
- ⅕ tsp kosher salt
For the topping
- ½ cup heavy whipping cream
- 1 Tbsp confectioners sugar
- 2 Tbsp coconut (that you reserved earlier, toasted
- Preheat oven to 325℉
for the Crust
- combine 2 cups graham wafer crumbs, and 3 Tbsp granulated sugar in a bowl.
- add 1 stick unsalted butter, melted and stir until it resembles wet sand then put in the baking dish that has been sprayed with non stick spray and press down into an even layer.
- Bake at 325℉ for about 10-15 minutes or just golden brown
- Let cool.
For the Filling
- In a medium bowl whisk to combine, 1 can sweetened condensed milk, ½ cup passion fruit juice, ½ tsp vanilla extract and ⅕ tsp kosher salt
- Add 14 ounces unsweetened flaked coconut, (set aside 2 Tbsp to toast for the topping), stir to combine
- Transfer the coconut mixture to the cooled crust and spread evenly
- Bake in 325℉ oven until golden brown around the edges, 25-30 minutes
- Remove and let cool for one hour at room temperature then cool a further 3 to 4 hours in the refrigerator until completely cooled before cutting into squares
- Make the whipped topping and toasted coconut
For the Topping
- In a bowl combine ½ cup heavy whipping cream and 1 Tbsp confectioners sugar whip with a hand mixer on med-hi until stiff peaks form. Then transfer to a pastry bag with a star tip (optional)
- In a pan on the stovetop, add the 2T reserved coconut and toast until just browned.
- To serve, place squares on a serving platter, pipe (or dollop) whipping cream on top and sprinkle with a tiny bit of the toasted coconut. Enjoy
Tips for Passionfruit Macaroon Bars:
- Use fresh passionfruit pulp: The flavor of passionfruit is key to the success of this recipe, so it’s important to use fresh passionfruit pulp if possible. You can find fresh or frozen passionfruit at most grocery stores or specialty markets.
- Toast the coconut for the topping. Simply spread the coconut out in a dry pan on your stovetop over medium heat and toast until just until lightly golden brown.
- Chill or cool the crust before adding the filling. This will help the crust hold its shape and prevent the filling from soaking into it.
- Chill the bars before cutting and use a sharp knife to cut the bars: When cutting the finished bars, use a sharp knife to ensure clean, even slices. If the knife is dull, it can tear the filling and make the bars look messy.
- Store the bars in the refrigerator: Passionfruit macaroon bars should be stored in an airtight container in the refrigerator to keep them fresh. They can be stored for up to 5 days, but are best eaten within the first 2-3 days.
- Experiment with variations: While passionfruit is the star of this recipe, you can experiment with different variations by adding or using other fruits. (like Mango, lime, lemon).
By following these tips, you can create a delicious and impressive dessert that is sure to be a hit with your friends and family. Enjoy!