In a food processor or with your fingers, whirl or rub butter, 1/4 cup
sugar, and 1 cup flour until dough begins to hold together. Presss evenly
over bottom of a 9-inch square pan. Bake crust in a 350~ oven until golden,
10-15 minutes.
In a large bowl, beat egg whites until frothy. Add vanilla and remaining
1/2 cup sugar and 1/4 cup flour; mix until smooth. Stir in coconut.
Sprinkle chocolate in an even layer over pastry. Spoon coconut mixture
evenly over chocolate; use a spatula to cover chocolate completely.
Continue baking until macaroon topping is golden and slightly wet- looking,
about 25 minutes.
Cool in pan on rack. Using a very sharp knife, cut into 1-1/2 inch
squares.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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