COCONUT CHIP NUT BARS
There's something for everyone in these delectable bars, from coconut and chocolate chips to walnuts and toffee. They're popular with kids and adults alike, so make a big batch. You'll be amazed at how fast they vanish! -Judith Strohmeyer, Albrightsville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small bowl, combine flour, sugar and cocoa. Cut in butter until mixture resembles coarse crumbs. Press firmly into a greased 13x9-in. baking pan. Bake 10 minutes., Meanwhile, in a small saucepan, combine milk and 1 cup chocolate chips; cook and stir over low heat until smooth and chips are melted. Stir in vanilla. , Pour over crust. Sprinkle with walnuts and remaining chocolate chips. Top with coconut and toffee bits. Gently press down into chocolate layer. Bake 18-20 minutes longer or until firm. Cool on a wire rack. Cut into bars.
Nutrition Facts :
COCONUT BARS
My friend at work made these for a party we were having. They were sooooo goood I had to have the recipe. Now, my family ask me to make these all the time.
Provided by paula giles
Categories Bar Cookie
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 7
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.
CHEWY COCONUT BARS
You can't eat just one of these delicious bar cookies packed with chocolate, coconut, and walnuts.
Provided by Myrtis Gunnels
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Yield 18
Number Of Ingredients 10
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.
Nutrition Facts : Calories 331.6 calories, Carbohydrate 45.3 g, Cholesterol 31 mg, Fat 16.5 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 5.5 g, Sodium 118 mg, Sugar 32.4 g
COCONUT-NUT BARS
i made these for a book club and cut them into small squares as finger-treats during the discussion. they were buttery, delicious, and well loved! the coconut just adds flavor and richness, but doesn't do anything unpleasant to the texture of these goodies!!! ................ recipe from Gourmet (June 2008) - http://www.epicurious.com/recipes/food/views/Coconut-Blondies-242607
Provided by ellie3763
Categories Bar Cookie
Time 1h10m
Yield 1 9x13 pan, 45 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 137.8, Fat 8.4, SaturatedFat 4.2, Cholesterol 19.1, Sodium 64.2, Carbohydrate 15.3, Fiber 0.7, Sugar 11.4, Protein 1.2
CHOCOLATE-COCONUT NUT BARS
Fans of toffee candy bars will like these scrumptious dessert bars-made with chopped chocolate, toasted coconut and slivered almonds.
Provided by My Food and Family
Categories Dairy
Time 40m
Yield 32 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Beat butter, sugar, egg and vanilla in large bowl with mixer until blended. Add flour; mix well. Press onto bottom of 13x9-inch pan sprayed with cooking spray.
- Bake 20 min. or until edges are golden brown. Meanwhile, microwave caramels and water in microwaveable bowl on HIGH 1 to 2 min. or until caramels begin to melt; stir until completely melted.
- Spread caramel mixture over hot crust; sprinkle with chocolate. Cover with foil; let stand 5 min. or until chocolate is softened. Spread chocolate over caramel mixture; sprinkle with coconut and nuts. Cool completely before cutting into bars.
Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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-COCONUT BARS
Inspired by a much-loved chocolate-coconut candy bar, these are the perfect spur-of-the-moment treats for the event that almost slipped your mind: Premade sugar cookie dough does half the work for you!
Provided by Food Network Kitchen
Categories dessert
Yield sixteen 2-inch squares
Number Of Ingredients 13
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.
BUTTERY COCONUT BARS
My coconut bars are an American version of a Filipino coconut cake called bibingka. These are a crispier, sweeter take on the Christmas tradition I grew up with. —Denise Nyland, Panama City, Florida
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 211 calories, Fat 12g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 166mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
COCONUT DATE BARS
The on-the-go, travel-light snack bar. Derived from a famous raw food bar and the ultimate in 'foodie!' This is a great snack for the active lifestyle and impressive to hand out to others. As an outdoor professional I take these in the back country and they need not be refrigerated and give great energy. Cut into bars and enjoy or wrap individually for on the go.
Provided by Lacy Wilson
Categories Desserts Cookies Fruit Cookie Recipes Date
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Blend almonds and coconut in a food processor; add dates and pulse until combined. Add cashews and coconut oil; pulse until mixture is thick and sticks together. Transfer to a sheet of waxed paper; form into a square, folding sides of waxed paper over the top. Refrigerate until solid, at least 30 minutes.
Nutrition Facts : Calories 249 calories, Carbohydrate 22.9 g, Fat 17.3 g, Fiber 4.7 g, Protein 4.5 g, SaturatedFat 8.8 g, Sodium 60.5 mg, Sugar 14.8 g
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