RASPBERRY COCONUT BARS
Provided by Food Network
Time 1h
Yield 3 dozen bars
Number Of Ingredients 11
Steps:
- HEAT oven to 350 degrees F. Beat butter, sugar, vanilla and salt in large bowl with electric mixer on medium speed until fluffy. Beat in 2 eggs, one at a time, until blended. Gradually beat in 2 cups flour until blended.
- SPREAD evenly in 13 x 9-inch baking pan. Spoon jam over crust, spreading evenly.
- BEAT sweetened condensed milk, cream cheese, lemon juice and remaining 1 egg and 2 tablespoons flour in medium bowl with electric mixer on medium speed until smooth. Stir in 1 1/2 cups coconut. Spoon evenly over jam layer. Sprinkle with remaining 1 cup coconut. Cover with foil. Bake 30 minutes. Uncover and bake an additional 15 to 20 minutes or until edges are golden brown and bottom crust is completely baked. Cool completely in pan on wire rack.
RASPBERRY COCONUT BARS
Easy to bake and take, these bars blend a winning combination of flavors: raspberry, cream cheese, coconut and white chocolate chips.
Provided by -Mary-
Categories Bar Cookie
Time 30m
Yield 24 bars
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. In large bowl, with electric mixer, cream together sugar, butter, cream cheese, eggs and vanilla until just blended. Slowly add flour, baking powder and salt until fully combined.
- Spread batter evenly onto ungreased 15x10x1-inch baking sheet. Bake 10 minutes. Remove from oven and spread jam over bars. Sprinkle with coconut; continue to bake for additional 5 minutes. Remove from oven; allow to cool 30 minutes.
- Place white chocolate chips in microwave-safe bowl and heat in microwave on HIGH 1 minute or until melted. Using fork, drizzle melted white chocolate over cookies, then immediately cut into bars and allow to dry.
Nutrition Facts : Calories 254, Fat 10.6, SaturatedFat 6.9, Cholesterol 32.4, Sodium 125.3, Carbohydrate 37.4, Fiber 1.2, Sugar 22.7, Protein 2.9
COCONUT RASPBERRY BARS
While mixing a batch of plain bars, I was inspired to add raspberry preserves and flaked coconut to the dough...and wound up with these yummy treats, now a family favorite. -Amanda Denton, Barre, Vermont
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour and baking powder; gradually beat into creamed mixture. Stir in 1-1/4 cups coconut and walnuts. , Press 3/4 of the dough into a greased 13x9-in. baking pan. Spread with preserves. Sprinkle with chips and remaining 3/4 cup coconut. Crumble remaining dough over the top; press lightly. , Bake until golden brown, 30-35 minutes. Cool in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 253 calories, Fat 13g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 81mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
RASPBERRY-COCONUT BARS
These delicious coconut bars are made out of a cookie dough layer, raspberry jam, and a sweet coconut topping. A treat throughout the year.
Provided by Steve Kochin
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 55m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Cream butter and sugar together in a bowl using an electric mixer. Add milk and egg yolks; mix dough to combine. Combine 2 1/2 cups flour, baking powder, and salt in a small bowl; add to dough and mix to combine. Press cookie layer into the prepared baking pan.
- Spread raspberry jam over the base layer in the baking pan.
- Beat eggs in a bowl until foamy. Add flour and keep beating until bright yellow. Mix in sugar and softened butter; beat until well combined. Stir in coconut. Spoon topping evenly over jam.
- Bake in the preheated oven for 20 minutes. Turn the pan so bars bake evenly. Continue baking until topping is set, 15 to 20 minute more. Remove from oven and cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 366.6 calories, Carbohydrate 56.9 g, Cholesterol 71.2 mg, Fat 14.6 g, Fiber 2 g, Protein 3.6 g, SaturatedFat 10.2 g, Sodium 205.7 mg, Sugar 41 g
BAKER'S ONE BOWL COCONUT MACAROONS
Swoon for these BAKER'S ONE BOWL Coconut Macaroons. Our macaroon recipe is deceptively simple to make and offers delicious flavor.
Provided by My Food and Family
Categories Baking Ingredients
Time 30m
Yield 18 servings, 2 cookies each
Number Of Ingredients 6
Steps:
- Heat oven to 325°F.
- Combine coconut, sugar, flour and salt in large bowl. Stir in egg whites and extract until blended.
- Drop coconut mixture into 36 mounds, 2 inches apart, onto greased and lightly floured baking sheets, using about 1 Tbsp. coconut mixture for each.
- Bake 20 min. or until edges are golden brown. Immediately remove from baking sheets to wire racks; cool completely.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 0 mg, Sodium 105 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 15 g, Protein 2 g
BAKERS ONE BOWL BROWNIES RECIPE
Meet the new star of the holiday dessert table with this Holiday BAKERS ONE BOWL Brownies Recipe. Chewy, fudgy brownies studded with chopped pecans and blanketed with a layer of powdered sugar in this Holiday BAKERS ONE BOWL Brownies Recipe.
Provided by My Food and Family
Categories Dairy
Time 50m
Yield Makes 1-1/2 doz. or 18 servings, 1 brownie each.
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in granulated sugar. Blend in eggs and vanilla. Add flour and nuts; mix well. Spread into greased foil-lined 13x9-inch pan.
- Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan.
- Cut brownie in pan into 18 decorative shapes with 1-1/2 inch star-shaped or holiday cookie cutters. Sprinkle with powdered sugar. Reserve the trimmings for snacking or another use (see Tip).
Nutrition Facts : Calories 270, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 55 mg, Sodium 65 mg, Carbohydrate 30 g, Fiber 2 g, Sugar 22 g, Protein 3 g
RASPBERRY COCONUT BARS
I've been whipping up these delicious bars for over 10 years, with recent help from my 5-year-old daughter. I bake them every Christmas and have received many compliments and recipe requests. The chocolate drizzle makes such a pretty lacy effect. -Barb Bovberg, Fort Collins, Colorado
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, combine cracker crumbs and butter. Press into a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with coconut; drizzle with milk. , Bake at 350° for 20-25 minutes or until lightly browned. Cool completely on a wire rack., Spread preserves over crust. Sprinkle with walnuts. In a microwave, melt chocolate chips; stir until smooth. Drizzle over walnuts. Repeat with white chips. Cut into bars. Refrigerate for 30 minutes or until chocolate is set.
Nutrition Facts :
RASPBERRY-KISSED COCONUT BARS
Shortbread cookies are your ticket to these delectably delicious, super-easy coconut treats.
Provided by My Food and Family
Categories Dairy
Time 45m
Yield 20 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325ºF.
- Line 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Arrange cookies, in single layer, on bottom of prepared pan.
- Combine coconut, sugar and flour in large bowl. Add egg whites and extract; mix well. Carefully spread over cookies. Drop small spoonfuls of jam over coconut mixture; swirl gently with knife to marbleize.
- Bake 28 to 30 min. or until center is almost set and edges are golden brown. Cool completely. Use foil handles to remove dessert from pan before cutting into bars.
Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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