COCONUT RASPBERRY BARS
While mixing a batch of plain bars, I was inspired to add raspberry preserves and flaked coconut to the dough...and wound up with these yummy treats, now a family favorite. -Amanda Denton, Barre, Vermont
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour and baking powder; gradually beat into creamed mixture. Stir in 1-1/4 cups coconut and walnuts. , Press 3/4 of the dough into a greased 13x9-in. baking pan. Spread with preserves. Sprinkle with chips and remaining 3/4 cup coconut. Crumble remaining dough over the top; press lightly. , Bake until golden brown, 30-35 minutes. Cool in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 253 calories, Fat 13g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 81mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
OATMEAL COCONUT RASPBERRY BARS
Categories Cookies Food Processor Dessert Bake Picnic Kid-Friendly Mother's Day Back to School Raspberry Coconut Oat Winter Party Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 24 bars
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Spread 3/4 cup coconut evenly on a baking sheet and toast in middle of oven, stirring once, until golden, about 8 minutes, then cool.
- Blend together flour, sugars, and salt in a food processor, then add butter and blend until a dough begins to form. Transfer to a bowl and knead in oats and toasted coconut until combined well.
- Reserve 3/4 cup dough, then press remainder evenly into bottom of a buttered 13- by 9-inch metal baking pan and spread jam over it. Crumble reserved dough evenly over jam, then sprinkle with remaining 3/4 cup (untoasted) coconut.
- Bake in middle of oven until golden, 20 to 25 minutes, then cool completely in pan on a rack. Loosen from sides of pan with a sharp knife, then lift out in 1 piece and transfer to a cutting board.
- Cut into 24 bars.
BLACKBERRY & COCONUT SQUARES
This lovely crumbly bake won the under-11s category of our 20th birthday cake competition
Provided by Good Food team
Categories Afternoon tea, Treat
Time 1h30m
Yield Cuts into 12 squares
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Tip the flour, oats and sugar into a large bowl. Rub the butter into the flour mixture using your fingertips until only small pea-size pieces remain. Stir through the coconut, then fill a teacup with the mixture and set this aside.
- Stir the eggs into the bowl of mixture, then spread over the bottom of a lined baking tin (31 x 17cm), or a 21cm square tin. Smooth the surface with the back of a spoon, then scatter over the blackberries. Scatter over the reserved teacup mixture and bake for 1 hr-1 hr 15 mins until golden and cooked through (if you poke a skewer in, it should come out with moist crumbs but no wet mixture). Leave to cool, then remove from the tin and cut into squares. Serve with some extra berries, if you like. Great for teatime or to pop into a lunchbox.
Nutrition Facts : Calories 347 calories, Fat 19 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 26 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
RASPBERRY-COCONUT BARS
Shortbread crust, layer of raspberry preserves, and a coconut macaroon-like topping--:) My grandmother bakes these every time she comes to visit us--my husband inhales them!
Provided by JamesDeansGirl
Categories Bar Cookie
Time 1h10m
Yield 2 dozen bars
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Combine the flour and salt in a medium bowl; cut in the butter until coarse crumbs form.
- Sprinkle the water over the mixture while tossing to blend well.
- Press mixture evenly onto the bottom of an ungreased 9-inch square baking pan; bake for 20 minutes, or until lightly browned.
- Reduce oven to 350°F.
- Using an electric mixer on high speed, beat the eggs in a large bowl.
- Gradually add the sugar, beating until thick and lemon-colored.
- Gently stir in the coconut.
- Spread the preserves over the baked crust to within 1/4 inch of the edges.
- Carefully spread the coconut mixture over the preserves; bake 25 minutes more, or until golden brown.
- Cool completely before cutting into bars.
RASPBERRY COCONUT BARS
Provided by Food Network
Time 1h
Yield 3 dozen bars
Number Of Ingredients 11
Steps:
- HEAT oven to 350 degrees F. Beat butter, sugar, vanilla and salt in large bowl with electric mixer on medium speed until fluffy. Beat in 2 eggs, one at a time, until blended. Gradually beat in 2 cups flour until blended.
- SPREAD evenly in 13 x 9-inch baking pan. Spoon jam over crust, spreading evenly.
- BEAT sweetened condensed milk, cream cheese, lemon juice and remaining 1 egg and 2 tablespoons flour in medium bowl with electric mixer on medium speed until smooth. Stir in 1 1/2 cups coconut. Spoon evenly over jam layer. Sprinkle with remaining 1 cup coconut. Cover with foil. Bake 30 minutes. Uncover and bake an additional 15 to 20 minutes or until edges are golden brown and bottom crust is completely baked. Cool completely in pan on wire rack.
RASPBERRY SQUARES
I found this recipe in the Company's Coming cookbooks series and I have made it many times. If you like raspberry jam, you will love these.
Provided by bert2421
Categories Dessert
Time 45m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Bottom Layer: Combine first 3 ingredients in bowl.
- Mix together well until crumbly.
- Press in a greased 9x9 inch pan.
- Filling: Spread jam over bottom layer.
- Top Layer: Beat eggs until frothy.
- Add sugar, coconut, vanilla and baking powder.
- Stir to combine well.
- Spread over jam layer.
- Bake in 350 oven for 30 minutes or until set and lightly browned.
- Cool and cut into 36 squares.
BAKER'S ONE BOWL RASPBERRY-COCONUT BARS
We'd wash as many bowls as we had to make these scrumptious bars! Alas, as the recipe states, they're BAKER'S ONE BOWL Raspberry-Coconut Bars.
Provided by My Food and Family
Categories Dairy
Time 1h
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425°F.
- Mix flour and salt in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually stir in water with fork until blended; press onto bottom of 8-inch square pan.
- Bake 20 min. or until lightly browned. Reduce oven temperature to 350°F.
- Beat eggs in same bowl with mixer on high speed until frothy. Gradually beat in sugar until thick and lemon colored. Stir in coconut. Spread preserves over crust to within 1/4 inch of edges; cover with coconut mixture.
- Bake 25 min. or until golden brown. Cool completely before cutting into bars.
Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
RASPBERRY COCONUT BARS
I've been whipping up these delicious bars for over 10 years, with recent help from my 5-year-old daughter. I bake them every Christmas and have received many compliments and recipe requests. The chocolate drizzle makes such a pretty lacy effect. -Barb Bovberg, Fort Collins, Colorado
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, combine cracker crumbs and butter. Press into a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with coconut; drizzle with milk. , Bake at 350° for 20-25 minutes or until lightly browned. Cool completely on a wire rack., Spread preserves over crust. Sprinkle with walnuts. In a microwave, melt chocolate chips; stir until smooth. Drizzle over walnuts. Repeat with white chips. Cut into bars. Refrigerate for 30 minutes or until chocolate is set.
Nutrition Facts :
RASPBERRY-KISSED COCONUT BARS
Shortbread cookies are your ticket to these delectably delicious, super-easy coconut treats.
Provided by My Food and Family
Categories Dairy
Time 45m
Yield 20 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325ºF.
- Line 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Arrange cookies, in single layer, on bottom of prepared pan.
- Combine coconut, sugar and flour in large bowl. Add egg whites and extract; mix well. Carefully spread over cookies. Drop small spoonfuls of jam over coconut mixture; swirl gently with knife to marbleize.
- Bake 28 to 30 min. or until center is almost set and edges are golden brown. Cool completely. Use foil handles to remove dessert from pan before cutting into bars.
Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
RASPBERRY COCONUT SQUARES
Categories Cookies Food Processor Mixer Berry Dairy Dessert Bake Picnic Kid-Friendly Raspberry Coconut Family Reunion Shower Chill Party Potluck Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 35 roughly 2 1/2-inch squares
Number Of Ingredients 12
Steps:
- Preheat oven to 350° F. Lightly grease a 17-by 12-inch jelly-roll pan.
- Make crust:
- In a food processor finely grind graham crackers (you will have about 2 cups crumbs). Cut margarine or butter into bits. In a large bowl stir together crumbs, flour, and sugar. Add margarine or butter with your fingertips blend until mixture resembles coarse meal. In a bowl lightly beat eggs. Add eggs to crumb mixture, tossing with a fork to blend, and press evenly onto bottom of pan.
- Make Filling:
- Spread jam evenly over crust. In a lage bowl with an electric mixer beat butter briefly and add sugar, beating until light and fluffy. Add eggs one at a time, beating well after addition. Add coconut and beat until combined.
- Drop coconut mixture by small spoonfulls over jam and spread carefully, coating jam evenly.
- Bake confection in middle of oven 20 minutes, or until golden brown, and cool in pan on a rack. Chill confection until cold, at least 1 hour, before cutting.
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