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Mini Chocolate Chip & Coconut Macaroon Bars

3 3/4 cups sweetened flaked coconut
3/4 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
3 large egg whites
1 large egg, slightly beaten
1 teaspoon almond extract
1 cup miniature chocolate chips

1. Heat oven to 350°F (175°C). Lightly grease 9-inch square baking pan.
2. Stir together coconut, sugar, flour and salt in large bowl. Add egg whites, egg and almond extract; stir until well blended. Stir in chocolate chips.
3. Spread mixture into prepared pan, covering all chocolate chips with coconut mixture.
4. Bake 35 minutes or until lightly browned. Remove from oven to wire rack. Cool completely in pan on wire rack. Cover with foil; allow to stand at room temperature about 8 hours or overnight. Cut into bars.

Makes 24 bars.