Choco Coconut Bar Cookies Food

COCONUT BARS

Steps:

• Melt butter in pan, remove from heat and add brown sugar, stir until dissolved cool slightly.
• add eggs and vanilla.
• Beat well.
• stir in flour and baking powder.
• Mix thourghly add coconut.
• pour into 9x13 pan sprayed w/Pam.
• bake at 350 30 minutes cut while warm.

CHOCOLATE-COCONUT BARS

Steps:

• Preheat the oven to 350 degrees F. Cut a piece of foil 9- by 23-inches. Butter the corners and sides of a 9- by 9-inch baking pan. Line the pan with the foil, leaving an overhang on two sides. Fold the overhanging foil to make them doubly thick. (This will make it easier to lift the bar out of the pan.)
• For the topping: Whisk the coconut cream with the egg white and vanilla in a medium bowl. Toss the shredded coconut with the flour in another medium bowl. Stir the shredded coconut mixture into the coconut cream mixture. Set aside.
• For the base: Whisk the flour with the cocoa powder and salt in a small bowl. Put the cookie dough on a clean work surface and dump the flour mixture on top. Knead the flour mixture and dough together until it is dark and homogenous. Sprinkle a little extra flour on the work surface, and use a rolling pin to gently press and roll the dough into a 7- or 8-inch square; don't worry if it cracks a bit. Put the dough in the prepared pan, using your fingers to press it evenly into the sides and corners.
• Scatter the coconut topping evenly over the base, making sure you cover the edges well and being sure not to press down so that the coconut mixture lies on top of the dough. Scatter the chocolate on top and press it lightly into the coconut. Bake until the coconut is a toasted golden brown, the topping seems dry and a toothpick inserted in the center comes out clean, about 30 minutes. Cool completely on a rack before gently lifting out of the pan by the overhanging foil, about 20 minutes. Slice into 16 square bars.

CHOCO-COCONUT BAR COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix 1 1/2 cups flour, butter, brown sugar, and 1/4 teaspoon salt together in a bowl using a pastry blender until crumbly. Pat crust mixture into a 9x13-inch baking pan.
• Bake in the preheated oven until set, about 10 minutes. Sprinkle chocolate chips over crust and return to the hot oven until chips are softened, about 1 minute. Remove from oven and gently spread softened chocolate over the crust. Leave oven on.
• Beat eggs in a bowl until light and frothy; add shredded coconut, 2 tablespoons flour, vanilla extract, baking powder, and 1/4 teaspoon salt. Spread egg mixture over the chocolate-covered crust.
• Bake in the hot oven until light golden and center is set, 15 to 20 minutes. Allow to cool completely, at least 1 hour. Cut into 1x3-inch bars.

CHOCOLATE-COCONUT BARS

Steps:

• Preheat oven to 375 degrees. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.
• In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.
• Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut.
• Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely. Trim edges, if desired, and cut into equal-size bars.

CHOCOLATE COCONUT BARS

Steps:

• Combine the crumbs, butter and sugar. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. Meanwhile, in a bowl, combine coconut, milk and pecans; spread over the crust. Bake at 350° for 15 minutes; cool completely. In a small saucepan, melt candy bar and peanut butter over low heat; spread over bars. Cool until set.

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.

CHOCOLATE CHIP-COCONUT COOKIES

Steps:

• Beat the butter, brown sugar and granulated sugar with an electric mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
• Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the mini chocolate chips and coconut.
• Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
• Bake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

CHOCOLATE PECAN COCONUT COOKIE BARS

Steps:

• 1. Preheat oven to 350. In work bowl of processor, mix baking mix and sugar; Pulse until blended.
• 2. Add butter; pulse until mixture is crumbly. Pat mixture into bottom of a 13 x 9 inch baking pan, Bake for 15 minutes or until edges of crust are lightly browned.
• 3. Sprinkle evenly with chocolate morsels. Bake for 5 minutes or until chocolate begins to melt.
• 4. Remove pan from oven.
• 5. Using a small metal spatula, spread chocolate over warm crust. Top with pecans and coconut; gently press into chocolate, using spatula.
• 6. Cool completely on wire rack, about 1 hour. Chill for 30 minutes or until chocolate sets. cut into 16 bars. For best results, use a small offset metal spatula to spread chocolate and remove bars from pan.

OATMEAL CHOCOLATE CHIP COCONUT COOKIE BARS

Steps:

• Preheat oven to 350 degrees F. Line a metal 9X13-inch pan with parchment and lightly grease with cooking spray (see note for other types of pans).
• Add the oats, flour, baking soda, and salt to a blender and pulse until coarsely blended. The texture of the oats should be finer than quick oats but not as fine as flour. Set aside.
• To a large bowl, add the melted butter, brown sugar, egg, egg yolk, and vanilla and stir with a wooden spoon or rubber spatula until the ingredients are well combined and the batter lightens a bit in color.
• Add the dry ingredients, coconut, and chocolate chips and mix.
• Press the batter evenly into the prepared pan. Bake for 20 minutes until set around the edges but still slightly soft in the center. It's ok if you need to add additional baking time, just keep an eye on the bars - they are better just slightly under baked.

COCONUT BAR COOKIES

Steps:

• Preheat oven to temperature 350°F
• Place butter in a 9x9 inch baking pan and put in oven to melt butter.
• Remove from oven and spread butter evenly over bottom of pan.
• Sprinkle with graham cracker crumbs, pressing down to form a crust.
• Sprinkle chocolate chips over top.
• Pour condensed milk over and sprinkle with a layer of nuts and a layer of coconut.
• Bake 15 minutes, or until coconut is golden. When cooled, cut into bars.

CHOCOLATE COCONUT COOKIES

Steps:

• Preheat oven to 350F.
• In a large bowl, combine cake mix, eggs and vegetable oil. Beat until well mixed.
• Stir chocolate coconut bar pieces into batter.
• Scoop & drop cookies onto an ungreased cookie sheet.
• Bake 8-10 minutes for smaller cookies or 10-12 minutes for larger cookies.
• Once out of the oven, let the cookies cool completely before removing them from the cookie sheet.

NO-BAKE COCONUT BARS

Steps:

• Combine all ingredients in a food processor. (Mixing by hand will still taste good, but the bars will crumble.) Squish into any small container--I used a 7x5--and refrigerate for an hour before trying to cut. Or freeze for 15 minutes. Can be stored in the fridge or freezer, for at least a few weeks.View Nutrition Facts