MERINGUE COCONUT BARS
Looking for an ooey-gooey bar that's delicious and different? This luscious recipe combines a cookie crust, rich chocolate layer and brown sugar meringue for the ultimate treat. Put a few on the side for yourself because they go fast.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream the butter, 1/2 cup brown sugar and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until blended (batter will be thick). Spread into a greased 13x9-in. baking pan. Sprinkle with the chocolate chips, coconut and walnuts. , In another large bowl, beat egg whites until soft peaks form. Gradually beat in remaining brown sugar, 1 tablespoon at a time. Beat until stiff peaks form. Spread over the top. , Bake 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. Cut into bars. Store in the refrigerator.
Nutrition Facts : Calories 158 calories, Fat 8g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 79mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
TRIPLE BERRY MERINGUE BARS
Steps:
- HEAT oven to 350 degrees F. Line 8-inch square pan with foil, extending foil over edge of pan. Coat with no-stick cooking spray.
- COMBINE butter, powdered sugar and flour in medium bowl. Stir with fork until evenly moistened and mixture comes together to form a ball of dough. Press evenly in prepared pan.
- BAKE 15 to 18 minutes or until just beginning to brown. Spread preserves over crust. Beat egg whites until soft peaks form. Add sugar gradually. Beat until stiff peaks form. Fold in coconut. Spread over preserves. Sprinkle with almonds.
- BAKE 22 to 25 minutes or until golden brown. Cool completely. Remove from pan lifting with edges of foil.
COCONUT, RASPBERRY & LIME MERINGUE SLICE
Making one large meringue is much less fiddly than doing individual ones, and you can prepare all the elements ahead
Provided by Sarah Cook
Categories Dessert
Time 1h45m
Number Of Ingredients 10
Steps:
- Heat oven to 140C/120C fan/gas 1. Line baking sheets with baking parchment and draw 3 rectangles, roughly 25cm x 12cm. Whisk whites to stiff. Gradually whisk in sugar to stiff again, then whisk in the cornflour and vinegar. Fold in the desiccated coconut and pipe, or spread, the meringue mix into 3 even rectangles. Scatter flaked coconut over one of the meringues and bake for 1 hr, then turn off oven and leave in there with the door shut for 1 hr. Leave to cool.
- Whisk cream, icing sugar and lime zest and juice to a thick consistency. Spread half over one meringue base (not the one with flaked coconut on top - save that for the top), and scatter over half the raspberries. Sit second meringue base on top, spread with remaining cream and scatter with remaining raspberries. Top with coconut-covered meringue and serve.
Nutrition Facts : Calories 434 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 45 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.15 milligram of sodium
COCONUT BARS
When I need a dessert that everyone will enjoy, this fits the bill. Every bite of these gooey bars is finger-licking good! I often keep the ingredients on hand.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cracker crumbs, sugar and butter; press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. Combine coconut and milk; spread over crust. Bake 15 minutes longer. , In a microwave, melt chocolate chips and peanut butter; stir until smooth. Spread over top. Cool completely on a wire rack before cutting.
Nutrition Facts :
COCONUT MERINGUE SLICES
Gooey coconut slices
Provided by bakingchef15
Time 55m
Yield Makes Bars
Number Of Ingredients 11
Steps:
- Heat oven to 160c (325f) gas mark 3.
- Grease and line a tin 28x18cm (11x17inch).
- Cream margarine and sugar, beat in egg yolks, milk and essence.
- Fold in the flour and the salt and spread in the tin.
- Beat egg whites stiffly, fold in sugar and coconut.
- Spread mixture over base and sprinkle with cherries and nuts.
- Bake for about 45 min. Cut into slices when cool.
LEMON-COCONUT BARS
Classic lemon bars with a touch of coconut.
Categories Egg Dessert Bake Lemon Coconut Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16
Number Of Ingredients 15
Steps:
- For crust:
- Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with foil, leaving overhang. Butter foil. Combine flour, sugar, and salt in processor; blend 5 seconds. Add coconut and butter; process until mixture resembles fine meal and begins to clump together. Gather dough into ball. Press dough evenly over bottom of prepared pan. Bake crust until golden at edges, about 25 minutes.
- Meanwhile, prepare filling:
- Combine 3/4 cup sugar, eggs, lemon juice, lemon peel, flour, baking powder, and salt in processor. Blend filling until smooth.
- Remove crust from oven. Pour filling evenly over hot crust. Return to oven and bake until filling begins to brown at edges and is just set and springy to touch in center, about 30 minutes. Transfer pan to rack; cool lemon bars completely.
- Using foil as aid, transfer lemon bars to work surface. Flatten foil edges. Cut into 16 bars. Sift powdered sugar over. (Can be made 5 days ahead. Store airtight in single layer in refrigerator.)
COCONUT-PECAN BARS
Offer genuine southern hospitality with traditional rich nutty bars.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In small bowl, beat butter, granulated sugar and 1/4 teaspoon salt with electric mixer on medium speed until light and fluffy. Stir in 1 cup flour. Pat in bottom of ungreased square pan, 9x9x2 inches. Bake 12 to 17 minutes or until very light brown.
- Meanwhile, in medium bowl, beat eggs slightly with wire whisk. Stir in vanilla. Gradually beat in brown sugar just until blended. Beat in 2 tablespoons flour and 1/2 teaspoon salt; mix well. Stir in coconut and pecans. Carefully spoon coconut mixture evenly over baked layer.
- Bake 20 to 25 minutes or until golden brown and filling is set. Cool 10 minutes. Run knife around edges of pan to loosen. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.
Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 80 mg
RASPBERRY MERINGUE BARS
not sure where I found this recipe..but sounds good in my area..there is a product Solo fillings..front of can says dairy product..it comes in apricot, almond..raspberry..different flavors..this is what I used in this recipe
Provided by grandma2969
Categories Bar Cookie
Time 55m
Yield 48 bars
Number Of Ingredients 9
Steps:
- preheat oven to 325*.grease a 13x9" pan --
- beat butter and brown sugar in a medium bowl.till light and fluffy -- add 1 egg, beat till blended.
- stir in flour until well combined.
- pat dough evnly in pan.and bake for 20 minutes.
- remove from oven and spread solo almond filling over crust.
- to prepare meringue topping:.
- beat egg whites in medium bowl at high speed till stiff and glossy -- add sugar gradually and beat.fold in coconut and almonds.
- spread over filling.return to oven and bake 20 minutes or meringue topping is lightly browned.
- cool completely in pan on wire rack.
Nutrition Facts : Calories 109.4, Fat 5.1, SaturatedFat 3, Cholesterol 14.6, Sodium 35.9, Carbohydrate 14.9, Fiber 0.5, Sugar 9.1, Protein 1.3
COCONUT MERINGUE COOKIES
I saw this recipe and thought that it was simple and easy. Also that is was very low in fat and low in calories. These make great treats for children.
Provided by Kaycee Barnes
Categories Drop Cookies
Time 1h5m
Yield 30 serving(s)
Number Of Ingredients 8
Steps:
- Beat together egg whites, cream of tartar, coconut, almond, and vanilla extracts, and salt.
- Gradually beat in sugar 2 tablespoons at a time.
- Beat until stiff peaks form.
- Sift 1/4 cup of cocoa over mixture and fold together.
- Place in a heavy duty resealable bag and cut a small hole in the corner.
- Pipe 2-inch circles on a baking sheet, and bake for 50-60 minutes at 250°F.
- Let sit in the oven for 1 1/2 hours.
- Then sprinkle with remaining cocoa.
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