1/3 c. butter, cut up
3/4 c. sugar
1 1/4 c. all-purpose flour
4 lg. egg whites
1 1/2 tsp. vanilla
3 c. sweetened shredded dry coconut
1 1/2 c. (9 oz.) semi-sweet chocolate baking chips

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. Press evenly over bottom of a 9 inch square pan. Bake crust in a 350 degree oven until golden, 10 to 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 a rack. Using a very sharp knife, cut into 1 1/2 inch squares. Makes 36 squares.