Instructions: 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.

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