Crust:

1 cup semisweet chocolate chips

¼ cup margarine

½ cup chocolate cookie crumbs

Filling:

3 egg whites

1 cup sugar

2 teaspoons vanilla

½ teaspoon almond extract

2-1/2 cups coconut

¾ cup flour

36 whole almonds

Glaze;

½ cup semisweet chocolate chips

3 tablespoons margarine

Preheat oven to 350 degrees. Lightly grease a 9 x 13-inch pan. Melt together chocolate chips and margarine; stir until smooth. Stir in cookie crumbs and press into bottom of prepared pan. Refrigerate for 15 minutes.

In a large bowl, beat egg whites until soft peaks form. Gradually add sugar, beating continually, until stiff peaks form. Add extracts and blend well. Stir in coconut and flour. Spread over crust and neatly arrange almonds on top.

Bake for 20 to 25 minutes, until lightly browned.

Melt together chocolate chips and margarine and stir until smooth. Drizzle over bars. Cool until set.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!