Buttery Coconut Bars Food

BUTTERY COCONUT BARS

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake until light brown, 12-15 minutes. Cool 10 minutes on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk the first 7 filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake until light golden brown, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.

BUTTERY COCONUT BARS

Steps:

• Preheat oven to 350F/180C. Line a 13x9 baking dish with parchment and let the ends extend up and over the sides.
• Mix the dry crust ingredients in a large bowl till they're well blended. Add the melted butter mixing well. Press into the bottom of the prepared pan.
• Bake for 12-15 min, until light brown. Remove and cool 10 minutes on a rack. Reduce oven temperature to 325F/160C.
• In a large bowl, whisk all the filling ingredients, except the coconut, until well blended. Fold in the coconut. Pour filling over the crust and sprinkle top with the remaining 1 cup of coconut.
• Bake for 25-30 minutes, until top is a light golden brown. Cool completely on wire rack.
• Lift cooled bars out of the pan using the parchment overhang. Cut into bars.

BUTTERY COCONUT BARS

Steps:

• Preheat oven to 350 degrees F. Line a 13-inch x 9-inch baking pan with parchment paper or aluminum foil and set aside.
• To a mixing bowl, add melted butter, and brown sugar. Stir together, then add in flour and salt, mixing until dough forms
• Press dough into the bottom of prepared pan in an even layer. Bake 12-15 minutes, until lightly golden brown.
• Set aside to cool for 5-10 minutes and reduce oven temperature to 325 degrees F.
• To a large mixing bowl, add all filling ingredients except coconut and whisk together. Stir in 3 cups of the coconut.
• Pour filling over cooled crust and sprinkle top with remaining 1 cup of coconut.
• Bake 25-30 minutes, or until set and coconut is lightly golden brown.
• Remove from the oven and cool to room temperature.
• Slice into bars and serve.

BUTTERMILK COCONUT BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a medium bowl, combine the sugar, brown sugar, flour, and butter; blend with a pastry blender until the mixture is in coarse crumbs. Remove 2 cups of the mixture to another bowl, and reserve the rest.
• Stir the coconut and walnuts into the 2 cups of the sugar mixture. Pat firmly into the greased pan. Stir the baking soda, salt, and cinnamon into the reserved mixture. Then mix in the egg, buttermilk and vanilla until well blended. Spread this over the crust in the pan.
• Bake for 35 to 45 minutes in the preheated oven, or until firm. Allow to cool. Make a glaze using confectioners' sugar and enough of the milk to give it a drizzling consistency. Drizzle over bars before cutting into squares.

PEANUT BUTTER-BROWNIE-COCONUT LAYERED BARS

Steps:

• Position an oven rack in the bottom position of the oven, and preheat to 350 degrees F. Line a 9-inch square baking dish with foil, leaving an overhang on all sides. Coat the foil with cooking spray.
• For the peanut butter cookie layer: Beat the peanut butter, sugar and salt in a medium bowl with an electric mixer on medium-high until smooth. Beat the eggs in one at a time and then the vanilla. Adjust the speed to medium-low, add the flour and beat until incorporated. Press the batter into an even layer in the bottom of the prepared baking dish; set aside.
• For the brownie layer: Combine the flour, cocoa powder and salt in a medium bowl; set aside. Melt the butter and chopped chocolate in a medium saucepan over medium heat, stirring, until smooth, about 4 minutes. Remove from the heat; let cool slightly, then stir in the sugar. Mix in the eggs until combined. Stir in the flour mixture and then the chocolate chips until just combined. Pour the brownie batter over the peanut butter layer.
• For the macaroon layer: Whisk the egg whites in a large bowl until frothy. Toss the coconut, sugar, vanilla and salt together with your hands in another large bowl; add the egg whites, and stir until the coconut mixture is coated. Scatter the coconut mixture in an even layer on top of the brownie layer (there shouldn't be any brownie peeking through).
• Bake until the center doesn't jiggle when the pan is shaken and the coconut is golden brown, 1 hour 10 minutes to 1 hour 20 minutes. (A knife inserted in the middle will still come out wet, because the brownie layer is super fudgy. The jiggle cue is the key to determining doneness.)
• Transfer the pan to a rack, and let the bar mixture cool completely, preferably overnight. Lift it out of the pan, and peel off the foil. Trim the bar mixture to make neat edges, and cut into very small squares, about the size of fudge.

CHERRY COCONUT BARS

Steps:

• Preheat oven to 325 degrees and spray a 9x13 baking dish with baking spray.
• To a large mixing bowl add the butter, graham cracker crumbs, and brown sugar.
• Stir until well combined, then add in the flour, baking powder, and salt until just combined.
• Press mixture into the bottom of the baking dish.
• To the mixing bowl add the coconut, condensed milk, vanilla, and almond extract and mix well.
• Chop the maraschino cherries and pat dry with paper towels.
• Mix gently into coconut topping and spread mixture over graham cracker crust.
• Bake for 30-40 minutes until slightly browned.
• Cool completely then refrigerate for at least 3 hours before serving.

COCONUT CHOCOLATE BARS

Steps:

• Melt coconut butter, vanilla bean powder and sweetener (I used 3 tbs of raw honey) together in a saucepan over low heat.
• Pour the melted coconut butter into the square molds, making sure to only fill them 3/4 full.
• Freeze the coconut bars for 10 minutes or until the coconut butter is solid.
• Next, melt the chocolate chips and carefully pour the chocolate over the cold coconut butter squares.
• Place the tray back in the freezer to set, approximately 8-10 minutes.
• Pop the chocolate coconut butter bars out of the mold.
• Serve immediately.
• Store extra bars in a container in the freezer.

KETO COCONUT BARS RECIPE

Steps:

• Preheat the oven to 350 degrees F (176 degrees C) and line an 8x8 baking pan with parchment paper.
• In a large bowl, mix the almond flour and the Besti brown together. Then add the melted butter, eggs, vanilla, and sea salt. Mix ingredients together until crumbly.
• Transfer the crust mixture to the lined baking pan and press down firmly with the back of a spoon. Set aside.
• Make condensed milk according to instructions here.
• In another large bowl, add 1 cup of shredded coconut and the condensed milk and stir, until combined.
• Pour the coconut filling over the shortbread crust and smooth the top with a silicone spatula.
• Sprinkle the remaining coconut flakes over the top.
• Bake the coconut bars for about 15 minutes, until the sides are slightly golden and coconut on top is a little toasted.
• Allow to cool completely before slicing.

COCONUT-PEANUT BUTTER BARS

Steps:

• 1. HEAT oven to 350ºF. Spray 11 x 17 x 1 1/2-inch baking pan with no-stick cooking pan.
• 2. BEAT butter and sugar in medium bowl with an electric mixer on medium speed until fluffy. Add in peanut butter, eggs and vanilla one at a time until incorporated. In a separate bowl stir together flour, baking powder and salt. Add to creamed mixture. Beat just until mixed. Stir in coconut. Spread into prepared pan.
• 3. BAKE 25 to 30 minutes. Cool. Cut into 2 dozen bars.
• 4. MIX powdered sugar, salt, vanilla and enough light cream to make a frosting of drizzling consistency. Drizzle over cooled bars.

PEANUT BUTTERY COCONUT BARS

Steps:

• Preheat oven to 350°.
• In bowl with electric mixer, cream butter with sugar; beat until light and fluffy.
• Add peanut butter and beat until combined well. Beat in the egg, vanilla extract and salt.
• Add flour; beat mixture until just combined, then stir in the coconut.
• Spread mixture evenly in a buttered 15 x 10-inch jellyroll pan.
• Sprinkle the peanuts over it, pressing them into the mixture lightly.
• Bake in the middle of oven for 20-25 minutes, or until tester comes out clean.
• Let cool completely in pan on a rack. Cut it into 24 bars; cut each in half diagonally forming triangles.