ALMOND COCONUT COOKIE BARS
These simple and delicious bars feature a double chocolate cookie base, unsweetened coconut, shredded almonds, and coconut condensed milk for an ooey gooey treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F. Spray an 8x8 baking dish with coconut oil.
- Prepare the cookie mix according to package directions. In a separate, medium sized bowl, add coconut, almond, and condensed milk. Mix well.
- Add cookie dough to the bottom. Spread to cover the whole bottom and press down. Bake 10 minutes.
- Remove the pan from the oven. Spread the coconut mixture on top. Bake an additional 15 minutes. Remove from the oven and allow to cool. Place in the refrigerator to chill.
- Slice into 8 or 16 bars and serve.
Nutrition Facts : ServingSize 1 Serving
ALMOND-COCONUT CANDY BARS
Almond and coconut bring out the crunch in these candy bars flavored with chocolate - a delicious dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h10m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Line 13x9-inch pan with foil. Spray foil with nonstick cooking spray. In small saucepan, combine 1 cup chocolate chips and 1/4 cup butter; melt over low heat, stirring occasionally. Stir in cookie crumbs. Spread mixture evenly in bottom of sprayed foil-lined pan. Refrigerate 15 minutes or until set.
- Meanwhile, in large bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form. Add vanilla and almond extract; blend well. Stir in coconut and flour until well mixed.
- Spread filling evenly over base. Arrange almonds over bars in 6 rows of 6 each.
- Bake at 350°F. for 20 to 25 minutes or until lightly browned and center is set when lightly touched.
- In small saucepan, melt glaze ingredients over low heat, stirring frequently until smooth. Drizzle glaze over bars. Cool at least 4 hours or until set. Cut into bars.
Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 50 mg, Sugar 12 g
ALMOND COCONUT BARS
-Dolores Skrout, Summerhill, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the graham cracker crumbs and butter. Press into an ungreased 13-in. x 9-in. baking pan. Combine milk and coconut; carefully spread over crust. Bake at 350° for 18-20 minutes or until lightly browned. , In a microwave, combine the chocolate chips and peanut butter; stir until smooth. Microwave 30-60 seconds longer or until chips are melted; stir until smooth. , Spread over warm bars. Garnish with almonds. Refrigerate for 1 hour before cutting.
Nutrition Facts :
COCONUT ALMOND BARS
This was the first recipe I ever entered in a contest-and it was a winner! Ever since that contest, which was sponsored by our local newspaper, people around town tell me they still make these treats.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 25 candies.
Number Of Ingredients 7
Steps:
- In a large bowl, beat cream cheese; add sugar and vanilla. Stir in coconut. Turn out onto a 12x9-in. piece of buttered foil; pat into at 10x5-in. rectangle. Cut into 25 rectangles, 2x1 in. each. Press two almonds into the top of each rectangle. Chill. , Meanwhile, melt chocolate chips and shortening in a microwave or double boiler. Carefully dip rectangles in melted chocolate one at a time; set on waxed paper to dry. Store in an airtight container in the refrigerator(also freeze well).
Nutrition Facts : Calories 212 calories, Fat 11g fat (5g saturated fat), Cholesterol 4mg cholesterol, Sodium 28mg sodium, Carbohydrate 29g carbohydrate (26g sugars, Fiber 2g fiber), Protein 2g protein.
CHOCOLATE ALMOND COCONUT BREAKFAST BARS
This breakfast bar isn't too sweet, but it is a tasty treat for a morning snack. The use of the dark chocolate almond milk adds a nice flavor.
Provided by Cheryl Belanger
Categories Breakfast and Brunch
Time 55m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- Combine oats, oat flour, salt, and baking soda in a bowl. Add eggs, almond milk, brown sugar, and vanilla extract and mix well. Fold almonds, chocolate chips, and coconut into oats mixture; pour into the prepared baking dish.
- Bake in the preheated oven until set in the middle, about 40 minutes. Cool before cutting into squares.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 43.8 g, Cholesterol 41.3 mg, Fat 10.2 g, Fiber 4.3 g, Protein 7.1 g, SaturatedFat 4.4 g, Sodium 247.6 mg, Sugar 22.1 g
COCONUT ALMOND CHICKEN
Delicious crispy chicken dish I found on www.shakeoffthesugar.com. Low carb with plenty of taste. We experimented with sauces to add some extra flavor.
Provided by Biohazard
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 deg. Spray a 9x13 inch baking dish with non-stick spray or grease it with butter.
- Chop the almonds in a food processor and place in a shallow dish. Add the grated coconut, curry powder and salt. Set aside.
- Prepare the chicken by rinsing it under cool water. Remove any fat deposits and pat dry with a paper towel. Lay on a paper towel while you melt the butter.
- Place the melted butter in a small bowl or melt the butter in the bowl in a microwave.
- Dip each piece of chicken in the melted butter, then in the almond coconut mixture. Place the coated chicken in the baking dish in a single layer. drizzle any leftover butter over the chicken and sprinkle with remainder of the coconut almond mixture.
- Bake for 45 minutes to 1 hour until the chicken is thoroughly cooked through.
Nutrition Facts : Calories 453.6, Fat 40.3, SaturatedFat 22.9, Cholesterol 87, Sodium 239.2, Carbohydrate 6.7, Fiber 4.5, Sugar 2, Protein 19.1
CHOCO-COCONUT BARS
This recipe is very similar to the Mounds candy bar. With few ingredients, it is surprisingly easy to make.
Provided by DARBYANNE
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 18
Number Of Ingredients 5
Steps:
- Blend the condensed milk and the vanilla together in a bowl. Add the powdered sugar a little at a time, blending each time until smooth. Stir in the coconut. You should have a firm mixture. Pat the mixture into a greased 9 x 13 inch pan and chill until firm.
- Place the chocolate chips in a microwave-safe bowl and heat on high 1 minute at a time, stirring after each minute, until melted. Remove the pan from the refrigerator and cut the coconut mixture into 1 x 2 inch bars.
- Set each bar on a fork and dip into the chocolate, completely coating the bar. Let excess drip off, then set on waxed paper. Repeat for each bar. Bars will take several hours to air-dry; if you are in a hurry you can refrigerate the bars for about 30 minutes. Enjoy!
Nutrition Facts : Calories 341.8 calories, Carbohydrate 49 g, Fat 17 g, Fiber 4.9 g, Protein 3.4 g, SaturatedFat 12.6 g, Sodium 63 mg, Sugar 42.8 g
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