Coconut Pecan Bar Cookies Food

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COCONUT-PECAN SWEET AND SALTY BARS



Coconut-Pecan Sweet and Salty Bars image

Provided by Silvana Nardone

Time 1h15m

Yield 10 bars

Number Of Ingredients 9

Gluten-free cooking spray
3/4 cup sliced raw almonds
3/4 cup unsweetened shredded coconut
1/2 cup coarsely chopped raw pecans
1/3 cup gluten-free rice cereal
1/4 cup brown rice syrup (see Cook's Note)
2 tablespoons molasses
1/4 teaspoon salt
1/4 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 325 degrees F. Grease a 10-by-5-by-3-inch loaf pan with gluten-free cooking spray. Line the pan with an overhanging piece of parchment paper to easily remove the bars.
  • Place the almonds, coconut, pecans, cereal, rice syrup, molasses, salt and cinnamon in a large bowl. Stir to combine and evenly coat. Transfer the coconut mixture to the prepared pan and, using a greased piece of parchment paper, press down firmly to spread evenly. Bake until just firm, about 12 minutes. Let cool completely on a rack.
  • Reduce the oven to 250 degrees F. Line a rimmed baking sheet with parchment paper and place a wire rack on top. Remove the coconut bar from the pan and cut evenly into 6 bars. Place, gooey-side up, on the wire rack. Bake until almost dry to the touch, about 15 minutes. Let cool completely on a rack.

Nutrition Facts : Calories 159 calorie, Fat 11 grams, SaturatedFat 4 grams, Cholesterol 0 milligrams, Sodium 42 milligrams, Carbohydrate 14 grams, Fiber 2 grams, Protein 2 grams, Sugar 8 grams

PECAN COCONUT CHOCOLATE CHIP COOKIES



Pecan Coconut Chocolate Chip Cookies image

These cookies have a great coconut flavor. You can use all butter, if you prefer.

Provided by Bake4fun

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 40m

Yield 36

Number Of Ingredients 14

2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup butter-flavored shortening
½ cup butter, softened
¾ cup brown sugar
¾ cup white sugar
2 eggs
1 teaspoon coconut extract
1 teaspoon vanilla extract
1 ½ cups sweetened flaked coconut
1 cup chopped pecans
¾ cup semisweet chocolate chips
¾ cup white chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine flour, baking soda, and salt in a bowl. Beat shortening, butter, brown sugar, and white sugar in another bowl until smooth. Beat eggs into butter mixture one at a time, adding coconut extract and vanilla extract with the last egg. Stir flour mixture into butter mixture and fold in coconut, pecans, semisweet chocolate chips, and white chocolate chips.
  • Scoop up dough by spoonfuls and roll into 1-inch balls. Place balls 2 inches apart onto ungreased baking sheets. Flatten dough balls slightly.
  • Bake in preheated oven until golden brown, 10 to 12 minutes. Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Nutrition Facts : Calories 185.6 calories, Carbohydrate 20.1 g, Cholesterol 17.9 mg, Fat 11.3 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 4.9 g, Sodium 103.5 mg, Sugar 12.4 g

COCONUT - PECAN - FUDGE BARS



Coconut - Pecan - Fudge Bars image

The fudgy middle layer of these bars is sandwiched between the crunchy pecan and granola base and a toasted coconut and pecan topping.

Provided by Chef mariajane

Categories     Dessert

Time 50m

Yield 16 bars

Number Of Ingredients 17

1/2 cup pillsbury fudge supreme double chocolate premium brownie mix, reserving remaining mix for filling (from 15.8oz box)
6 granola bars (Nature Vallley pecan crunch crunchy granola bars, 3 pouches from 8.9oz box, crushed)
1/4 cup brown sugar, packed
1/4 cup chopped pecans or 1/4 cup pecan pieces
1/4 cup butter or 1/4 cup margarine
remaining dry brownie mix
chocolate syrup (from mix)
1/4 cup vegetable oil
1/4 cup water
1 egg
1/4 cup brown sugar, packed
1/4 cup chopped pecans or 1/4 cup pecan pieces
1/4 cup butter or 1/4 cup margarine, melted
3/4 cup flaked coconut
1/4 teaspoon vanilla
whipped cream or ice cream
additional crushed nature valley pecan crunch crunchy granola bar

Steps:

  • Heat oven to 350F (325F for dark pan). Grease bottom only of 9 or 8-inch pan with shortening or cooking spray.
  • Set chocolate syrup aside. In medium bowl, mix all base ingredients, Spread mixture in pan, pressing down evenly with back of spoon or fork.
  • In large bowl, beat all filling ingredients 50 strokes with spoon. Spoon and spread batter evenly over base. In small bowl, mix all topping ingredients; sprinkle over filling.
  • Bake 35-40 minutes for 9-inch pan, (45-50-minutes for 8-inch), or until coconut is golden brown and bars begin to pull away from sides of pan. Cool 1 hour 30 minutes to 2 hours before serving. Cut into 4 rows by 4 rows. Serve at room temperature topped with whipped cream or ice cream and additional crushed granola bars.

Nutrition Facts : Calories 151.7, Fat 13, SaturatedFat 5.4, Cholesterol 28.5, Sodium 56.9, Carbohydrate 8.8, Fiber 0.5, Sugar 8.3, Protein 0.9

COCONUT PECAN BARS



Coconut Pecan Bars image

With a butterscotch flavor, these tasty bars have always been welcomed with open arms by my family. Since they're simple to make, kids can have fun pitching in.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 dozen.

Number Of Ingredients 10

1 cup butter, softened
2 cups packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1-1/2 cups sweetened shredded coconut
1 cup chopped pecans
Confectioners' sugar

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt and baking powder; gradually add to the creamed mixture and mix well. Stir in coconut and pecans (batter will be thick). , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

Nutrition Facts : Calories 122 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 110mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

COCONUT PECAN COOKIES



Coconut Pecan Cookies image

These golden brown cookies will remind you of German chocolate cake, with chocolate chips and coconut in the batter and a yummy pecan-coconut frosting. A drizzle of chocolate tops them off in a festive way. -Diane Selich Vassar, Michigan

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6-1/2 dozen.

Number Of Ingredients 17

1 large egg, lightly beaten
1 can (5 ounces) evaporated milk
2/3 cup sugar
1/4 cup butter, cubed
1-1/4 cups sweetened shredded coconut
1/2 cup chopped pecans
COOKIE DOUGH:
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
4 cups semisweet chocolate chips, divided
1/4 cup sweetened shredded coconut

Steps:

  • For frosting, in a large saucepan, combine the egg, milk, sugar and butter. Cook and stir over medium-low heat for 10-12 minutes or until slightly thickened and mixture reaches 160° or is thick enough to coat the back of a metal spoon. Stir in coconut and pecans. Set aside., In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in 2 cups chips and coconut., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Cool for 10 minutes before removing to wire racks to cool completely., In a microwave, melt the remaining chocolate chips; stir until smooth. Spread frosting over cooled cookies; drizzle with melted chocolate.

Nutrition Facts : Calories 243 calories, Fat 14g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 174mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 2g fiber), Protein 2g protein.

COCONUT-PECAN BARS



Coconut-Pecan Bars image

These bars have two of my favorite things - coconut and pecans. The topping reminds me of the frosting for German chocolate cake.

Provided by Patty Mae

Categories     Bar Cookie

Time 1h15m

Yield 24 bars

Number Of Ingredients 15

1 cup unsalted butter, softened
2 cups flour
1 cup powdered sugar
1 cup granulated sugar
1/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 dash salt
4 large eggs
1/4 cup unsalted butter, melted
1/2 cup Coco Lopez
1 teaspoon vanilla extract
1 tablespoon Bourbon or 1 tablespoon brandy
3/4 cup shredded coconut
2 cups chopped pecans

Steps:

  • Preheat oven to 350ºF.
  • Crust: Put flour and powdered sugar in a medium mixing bowl. Cut in butter with a pastry blender until crumbly.
  • Press evenly into the bottom of a buttered 9 x 13-inch baking pan. Bake for about 15 minutes.
  • While the crust is baking make the topping.
  • In a mixing bowl combine the granulated sugar, flour, baking powder, salt, and cinnamon.
  • In a separate bowl, whisk together the eggs, Coco Lopez, melted butter, vanilla extract, and bourbon.
  • Pour over the sugar mixture and stir until well blended.
  • Stir in the coconut and pecans and pour over baked crust.
  • Bake for 25 minutes longer.
  • Cool and cut into 24 pieces.

Nutrition Facts : Calories 282.9, Fat 19.2, SaturatedFat 8.8, Cholesterol 60.7, Sodium 38, Carbohydrate 25.6, Fiber 1.5, Sugar 15.3, Protein 3.4

COCONUT-PECAN BARS



Coconut-Pecan Bars image

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

6 tablespoons butter or margarine, softened
1/4 cup granulated sugar
1/4 teaspoon salt
1 cup Gold Medal™ all-purpose flour
2 eggs
1 teaspoon vanilla
1 cup packed brown sugar
2 tablespoons Gold Medal™ all-purpose flour
1/2 teaspoon salt
1 cup flaked coconut
1/2 cup chopped pecans

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

COCONUT-PECAN COOKIES



Coconut-Pecan Cookies image

This is a buttery coconut-pecan cookie. The crunch comes from the pecans and coconut, but the cookie itself is chewy. I do not add salt to this recipe, as I think with salted butter enough salt is present.

Provided by thedailygourmet

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 20m

Yield 36

Number Of Ingredients 9

1 cup coconut flakes
½ cup chopped pecans
1 cup butter, softened
⅔ cup lightly packed brown sugar
⅔ cup white sugar
1 egg
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda

Steps:

  • Heat a small skillet over medium-low heat. Toast coconut flakes and pecans in batches until lightly browned and fragrant, about 3 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Cream butter, brown sugar, and white sugar together in a bowl using an electric mixer until light and fluffy. Mix in egg and vanilla extract. Beat to combine.
  • Combine flour and baking soda in a bowl. Add to butter mixture and mix until just combined. Stir in toasted pecans and coconut.
  • Place scoops of dough on the prepared baking sheet using a 1 1/2-tablespoon spring-hinged scoop.
  • Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool on baking sheet for 5 minutes. Carefully remove from baking sheet and transfer to a cooling rack.

Nutrition Facts : Calories 126.2 calories, Carbohydrate 12.5 g, Cholesterol 18.7 mg, Fat 8.2 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 4.9 g, Sodium 75.1 mg, Sugar 6.6 g

CHOCOLATE PECAN COCONUT COOKIE BARS



Chocolate Pecan Coconut Cookie Bars image

These bars are easy to make and simply delicious.Unknown source

Provided by Lynnda Cloutier

Categories     Cookies

Number Of Ingredients 6

2 1/2 c bisquick baking mix
1/2 c firmly packed light brown sugar
1/2 c butter, cut into small pieces
2 c semisweet chocolate morsels
3/4 c chopped pecans, toasted
3/4 c sweetened coconut flakes

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.

COCONUT-PECAN BAR COOKIES



Coconut-pecan Bar Cookies image

What a great treat. Very rich, creamy and easy to prepare. They are wonderful for an assortment of sweets during the holidays or a cookie exchange. Perfect for the chocoholic!

Provided by PaulaG

Categories     Bar Cookie

Time 37m

Yield 36 bars

Number Of Ingredients 11

1 1/4 cups unsifted flour
3/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
2/3 cup unsalted butter
2 eggs, lightly beaten
1 (14 ounce) can sweetened condensed milk
1 1/3 cups flaked coconut
1 cup chopped pecans
1/2 cup semi-sweet chocolate chips
1 teaspoon unsalted butter, melted

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, combine flour, sugar, cocoa powder and baking powder.
  • Cut in the butter until crumbly.
  • Press mixture on bottom of ungreased 13x9 inch baking pan.
  • Bake for 12 minutes, remove from oven and cool slightly.
  • In a medium-sized bowl, combine the eggs, milk, coconut and pecans.
  • Pour over the crust.
  • Bake for 18 to 20 minutes or until set in center.
  • Cool and cut into bars.
  • In top of a double boiler over boiling water, melt the chocolate chips and melted butter until smooth, drizzle over the cut bars.

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