The Second-Best Cookies in the World

Look, I'll admit it right off. The best cookies in the world are undoubtedly the nutella-stuffed brown butter cookies. These cookies, however, are a solid silver medalist.

Now, I believe firmly that if you are having treats, you should have treats. None of this half-measures nonsense, none of these attempts to pretend that these treats are anything other than glorious explosions of sugar and butter. Make 'em rare and make 'em count, that's what I say. Just reading the recipe, these cookies can seem like pointless effusions of excess, but I am here to assure you that what seems like simple overplus actually comes together in beautiful harmony. The light meringue over the rich brown-sugary base, the richness of the chocolate and coconut complemented by the crunchiness of the almond - it's a lot, but it all works.

Without further ado, Almond Meringue Coconut Chocolate Chip Bars. I learned this recipe, like most of my best recipes, from my mother, and I present it in her format.

¾ cup butter                         
2 cups flour                          
 1 cup chocolate chips

½ cup sugar                          
1 tsp baking powder          
 1 cup coconut

½ cup brown sugar             
 ¼ tsp baking soda               
 1 cup almonds, chopped

1 tsp vanilla                          
¼ tsp salt                            

3 egg yolks                           

For Meringue:  3 egg whites

                        1 cup brown sugar  


Cream butter, sugars, & vanilla.  Beat in egg yolks.  Add dry ingredients.  Press dough in greased 13 x 9 pan.  Sprinkle with chocolate chips, coconut, and ½ cup almonds.  Beat egg whites until foamy; beat in brown sugar slowly, until stiff.  Spread over mixture in pan and sprinkle with remaining almonds.  Bake 35 minutes at 350 º.