CHOCOLATE CHIP-COCONUT COOKIES
A classic cookie gets mini chocolate chips and big coconut flavor.
Provided by Food Network Kitchen
Time 1h45m
Yield about 2 dozen cookies
Number Of Ingredients 10
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.
CHOCO-COCONUT BAR COOKIES
This recipe for coconut bar cookies came to me from my maternal Gramie Watson and quickly became a most-requested item at the kids' schools as well as at church and other venues where it was sampled.
Provided by debbthebee
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 1h36m
Yield 30
Number Of Ingredients 11
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.
Nutrition Facts : Calories 141.4 calories, Carbohydrate 17.8 g, Cholesterol 20.5 mg, Fat 7.9 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 5 g, Sodium 86.3 mg, Sugar 11.1 g
CHEWY CHOCOLATE-COCONUT BARS
warning...these are *extremely* addicting, be prepared to eat half a pan right away! if desired reduce the coconut and add in some chopped nuts :)
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 35m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 350 degrees.
- Grease a 13 x9-inch baking pan.
- In a large bowl cream shortening, brown sugar, eggs and vanilla until well blended.
- In a small bowl mix together flour, baking powder and salt; add to the creamed mixture, mix until blended.
- Mix in the coconut & chocolate chips.
- Transfer/spread the mixture in the prepared pan.
- Bake 20-25 minutes.
- Let cool before slicing.
- Delicious!
Nutrition Facts : Calories 274.3, Fat 13.9, SaturatedFat 6.4, Cholesterol 27.9, Sodium 112.9, Carbohydrate 37.9, Fiber 1.2, Sugar 31.3, Protein 2.3
CHOCOLATE-COCONUT BARS
These decadent bars are inspired by Hello Dollies, a popular Southern dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 20
Number Of Ingredients 7
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 CHIP COCONUT BARS
Chocolate chip cookie bars made with coconut flour, recipe tweaked to my preferences from ambitious kitchen.com's The Best Coconut Flour Chocolate Chunk Bars.
Provided by aHardDaysNight
Categories Dessert
Time 30m
Yield 18 bars, 18 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Spray 9x13 inch baking pan with nonstick cooking spray OR (I prefer) use nonstick stoneware pan.
- In a large bowl, whisk together coconut oil, brown sugar, vanilla, eggs, milk.
- Sift in coconut flour, baking soda, salt. Mix until combined and batter is completely smooth. Fold in chocolate chips.
- "Bake for 17-22 minutes or until edges are golden brown and knife comes out with a few crumbs attached. The batter may look like it's not all the way cooked but it will be. DO NOT OVERBAKE or it will result in dried out bars and no one likes that! I always bake mine for 18-20 minutes and don't have any problems. Cool bars on a wire rack for at least 10 minutes so that they settle a bit, then cut into 16 squares. Enjoy!".
Nutrition Facts : Calories 181.2, Fat 12.1, SaturatedFat 8.4, Cholesterol 63, Sodium 165.4, Carbohydrate 17.5, Fiber 0.8, Sugar 15.7, Protein 2.9
CHOCOLATE COCONUT BARS
With a middle layer of coconut, these sweet chocolaty treats taste similar to a Mounds candy bar! If time is short, don't wait for the bars to cool-just lay on several thin milk chocolate bars right after you take the pan from the oven and spread them as they melt.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 154 calories, Fat 9g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 90mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE CHIP-COCONUT CHEESECAKE BARS
Make with or without coconut. These are excellent. I had these at a party the other night then found in Pillsbury Recipes with Crescents, Biscuits, and more. They are to excellent.
Provided by Diane Brooks
Categories Bar Cookie
Time 50m
Yield 16 squares
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- In a small bowl, beat cream cheese, sugar, and egg until smooth.
- If using coconut stir inches.
- Remove half of the dough from wrapper.
- Press half of the dough into bottom of an ungreased 9 or 8 inch square pan.
- Spread cream cheese mixture over dough.
- Crumble and sprinkle remaining half of cookie dough over cream cheese mixture.
- Bake at 350°F for 35-40 minutes or until golden brown and firm to the touch.
- Cool 30 minutes.
- Refrigerate at least 1 hour until chilled.
- Cut into bars and serve chilled.
CHOCOCONUT CHIP COOKIES
I came up with this scrumptious recipe one day, just trying to find a way to use the bag of coconut flakes sitting in the cupboard. It was just a cross between family recipes for cookies and my own special touch of imagination. Well I'm glad that I came up with it as are my family and friends. I hope you enjoy as much as we did.
Provided by Reena B.
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 20m
Yield 72
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Fold in chocolate chips and coconut. Drop by rounded spoonfuls onto cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 85.3 calories, Carbohydrate 10.8 g, Cholesterol 11.9 mg, Fat 4.7 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 3 g, Sodium 76.6 mg, Sugar 7.1 g
OATMEAL COCONUT SQUARES WITH CHOCOLATE CHIPS
Categories Cookies Chocolate Dessert Bake Coconut Oat Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 bars
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Line a 9-inch square metal baking pan with a 12- to 14-inch-long sheet of foil, letting excess hang over sides, and butter foil in pan.
- Toss together oats, flour, brown sugar, chips, coconut, baking powder, and salt in a large bowl. Beat together butter, egg, and vanilla with a fork in another bowl, then stir into oat mixture until incorporated. Spoon batter into baking pan, patting evenly.
- Bake in middle of oven until set, about 25 minutes. Remove from pan by lifting ends of foil. Cool on a rack, then cut into 16 squares.
MAGIC COOKIE BARS FROM EAGLE BRAND®
This bar cookie is an old fashioned favorite. Chocolate chips, nuts and coconut are set in a caramelized layer on top of a graham cracker crust.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
- Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
- Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.
Nutrition Facts : Calories 167 calories, Carbohydrate 13.9 g, Cholesterol 10.7 mg, Fat 9.8 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 5 g, Sodium 63.8 mg, Sugar 10.8 g
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