Cocodamia Bars Food

MACADAMIA NUT BARS

Steps:

• Crust: Mix together the ingredients for the crust, using a pastry blender or two knives, until the mixture resembles meal. Press the crust into an 8x8 inch pan and bake for 20 minutes in a 350 oven.
• Topping: Beat together the eggs, sugar, and vanilla. Mix the flour, baking powder, and coconut and add to the egg mixture, beating until smooth. Add the lemon juice and stir in the nuts. Pour the mixture over the crust and return the pan to the oven for 35 minutes. When cool, cut into bars.

COCODAMIA BARS

Steps:

• Preheat oven to 350 degrees F. Open can of condensed milk and place in a pan of very hot water. Don't allow water to get into the condensed milk. Pour melted margarine into a 9" x 13" baking dish to coat evenly. Sprinkle vanilla wafer cookie crumbs on bottom of baking dish to form an even layer. Layer macadamia nuts, vanilla chocolate chips and coconut on the cookie crumbs. Evenly pour condensed milk over all ingredients. Bake 25 minutes or until bubbly. Let cool before cutting into squares.

MACADAMIA COCONUT COOKIE BARS

Steps:

• 9 by 12-inch baking dish
• Preheat oven to 375 degrees F.
• To cookie mix prepared to package directions, add nuts, coconut and white chocolate chips. Butter the baking dish and spread cookie dough evenly into a thin layer across the baking dish. Bake bars for about 20 minutes, or until lightly golden brown. Remove from oven, and cool slightly. Then cut into squares, remove with offset spatula and serve.

CHEWY COCONUT MACADAMIA BARS

Steps:

• Preheat oven to 350° F. and butter a 13- by 9-inch baking pan.
• Make shortbread layer:
• In a food processor pulse shortbread ingredients until mixture just forms a dough. Pat dough evenly onto bottom of pan and bake 20 minutes, or until pale golden.
• Make topping while shortbread is baking:
• In a large saucepan melt butter over low heat and remove pan from heat. Whisk in brown sugar until dissolved and whisk in coconut cream, heavy cream, and lemon juice until combined well. Stir in flaked coconut and nuts.
• Pour topping over shortbread. Reduce temperature to 325° F. and bake confection until top is golden and center is bubbling, 45 to 50 minutes. Cool confection completely in pan on a rack and cut into bars. Bars may be made ahead and kept, wrapped well, chilled 4 days or frozen 3 weeks. Serve bars chilled or at room temperature.

MACADAMIA COCONUT COOKIE BARS

Steps:

• Preheat oven to 375 degrees F.
• To cookie mix prepared to package directions, add nuts, coconut and white chocolate chips. Butter the baking dish and spread cookie dough evenly into a thin layer across the baking dish. Bake bars for about 15 minutes, or until lightly golden brown. Remove from oven, and cool slightly. Then cut into squares, remove with offset spatula and serve.

CHOCOCHIP, COCONUT & MACADAMIA NUT COOKIE BARS

Steps:

• Preheat oven to 350°F In a small saucepan melt butter.
• Stir in your crumbs, and combine thoroughly.
• Press mixture into a 13x9 pan.
• Pour the condensed milk evenly over the crumbs, and then scatter the chocolate chips evenly.
• Next, sprinkle the coconut and nuts evenly.
• Now, press down firmly over the entire mixture.
• Put into your preheated oven and bake for approximately 25-30 minutes until light golden brown.
• Cool completely in pan on top of a wire rack.