Buttery Coconut Bars Food

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.

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.

COCONUT BUTTER COOKIES

Steps:

• In a mixer with a paddle attachment, whip the butter until very light and fluffy. Add the sugar and continue whipping, then add the rum and vanilla and mix. Toss together the coconut, flour and salt then add to the butter mixture and mix until blended. Butter a small sheet pan (9 by 12-inch), and line it with plastic all the way up the sides. Spread the dough evenly into the pan, cover it with plastic and freeze. Cut frozen dough into 2-inch strips and roll in flour. Wrap and freeze or cut into1/8-inch bars and place on parchment or silpat-lined sheet pan. Bake in a conventional oven at 250 degrees F for about 30 minutes until crisp but barely colored.

COCONUT-NUT BARS

Steps:

• Toast the walnuts or pecans. Allow to cool, then coarsely chop.
• Preheat the oven to 350°F Grease a 9x13 baking pan.
• Whisk together flour, baking soda, and salt.
• Melt butter over low heat, stirring until smooth. Remove butter from heat and allow to cool slightly.
• Whisk the brown sugar and vanilla into the melted butter.
• Add one egg and whisk until smooth. Add the other egg and whisk again until smooth.
• Fold the flour mixture into the butter mixture.
• Stir in the pecans and 1 1/2 c coconut.
• Pour the mixture into the pan and spread evenly. Top with the remaining 1/2 c coconut.
• Bake for approximately 35 minutes, until a toothpick inserted into the center comes out clean. Cool completely and cut into 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.

PEANUT BUTTER COCONUT BARS

Steps:

• In a bowl with an electric mixer cream the butter with the sugar and beat the mixture until it is light and fluffy. Add the peanut butter, beat the mixture until it is combined well, and beat in the egg, the vanilla, and the salt. Add the flour, beat the mixture until it is just combined, and stir in the coconut. Spread the mixture evenly in a buttered jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, sprinkle the peanuts over it, pressing them into the mixture lightly, and bake the mixture in the middle of a preheated 350°F. oven for 20 to 25 minutes, or until a tester comes out clean. Let the mixture cool completely in the pan on a rack, cut it into 24 bars, and cut each bar in half diagonally to form 2 triangles.

CHEWY COCONUT BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In large bowl, cream the shortening, brown sugar, eggs and vanilla extract. Slowly blend in flour, baking powder, and salt. Mix until well blended. Fold in chocolate chips, walnuts and coconut. Spread the mixture evenly in pan.
• Bake 20 to 25 minutes. Let cool before cutting into bars.

BUTTERY COCONUT BARS RECIPE

Steps:

• Preheat oven too 350 degrees. Line 13x9 pan with parchment paper letting ends extend over sides. In a large bowl, mix, flour, brown sugar and salt. Stir in melted butter. Press into bottom of pan and bake 12-15 minutes or until golden brown. Cool 10 minutes or wire rack. Reduce oven to 325 degrees. In another bowl, whisk the first 7 ingredients of filling until well blended. Stir in 3 c o coconut. Pour over crust and sprinkle with remaining coconut. Bake 25 to 30 minutes or until lightly brown . Cool in pan on wire rack. Lift from pan using parchment paper and cut into bars.