Almond Coconut Bars Recipes

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ALMOND-COCONUT LEMON BARS



Almond-Coconut Lemon Bars image

Give traditional lemon bars a tasty twist with the addition of almonds and coconut. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 14

1-1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/3 cup blanched almonds, toasted
1 teaspoon grated lemon zest
3/4 cup cold butter, cubed
FILLING:
3 large eggs
1-1/2 cups sugar
1/2 cup sweetened shredded coconut
1/4 cup lemon juice
3 tablespoons all-purpose flour
1 teaspoon grated lemon zest
1/2 teaspoon baking powder
Confectioners' sugar

Steps:

  • In a food processor, combine the flour, confectioners' sugar, almonds and lemon zest; cover and process until nuts are finely chopped. Add butter; pulse just until mixture is crumbly. Press into a greased 13x9-in. baking pan. Bake at 350° for 20 minutes., Meanwhile, in a large bowl, whisk eggs, sugar, coconut, lemon juice, flour, lemon zest and baking powder; pour over the hot crust. Bake until light golden brown, 20-25 minutes. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares.

Nutrition Facts : Calories 173 calories, Fat 8g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 70mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

ALMOND-COCONUT CANDY BARS



Almond-Coconut Candy Bars image

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

1 cup semisweet chocolate chips
1/4 cup butter
1/2 cup chocolate cookie crumbs
3 egg whites
1 cup sugar
2 teaspoons vanilla
1/2 teaspoon almond extract
2 1/2 cups coconut
3/4 cup Gold Medal™ all-purpose flour
36 whole almonds
1/2 cup semisweet chocolate chips
3 tablespoons butter

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 COOKIE BARS



Almond Coconut Cookie Bars image

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

1 box Immaculate Baking Co.™ Cookie Mix Gluten Free Double Chocolate
1/3 cup vegetable oil
2 eggs
11 oz sweetened condensed coconut milk
2 cups shredded unsweetened coconut
1 cup slivered toasted almonds

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 BARS



Almond Coconut Bars image

-Dolores Skrout, Summerhill, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 7

1-1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 can (14 ounces) sweetened condensed milk
1 package (7 ounces) sweetened shredded coconut
2 cups semisweet chocolate chips
1/2 cup peanut butter
24 blanched almonds

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 :

CHOCOLATE ALMOND COCONUT BREAKFAST BARS



Chocolate Almond Coconut Breakfast Bars image

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

1 cup whole oats
1 cup oat flour
½ teaspoon salt
½ teaspoon baking soda
2 eggs
½ cup dark chocolate-flavored almond milk
½ cup brown sugar
1 teaspoon vanilla extract, or to taste
½ cup dry-roasted cocoa almonds
½ cup semi-sweet chocolate chips
½ cup shredded coconut

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

RICH CHOCOLATE ALMOND COCONUT BARS



Rich Chocolate Almond Coconut Bars image

We love sweets and this one does not disappoint. I got this recipe from a local paper 10 years ago. A lovely bittersweet chocolate crust with almonds and coconut filling. Toasting the coconut creates a nice nutty, dark, deep flavor. Sounds like a chocolate bar doesn't it. Yummy!

Provided by Baby Kato

Categories     < 60 Mins

Time 55m

Yield 18 squares, 8-12 serving(s)

Number Of Ingredients 12

1 cup flour
1/4 cup butter
2 ounces chocolate, bittersweet
1 tablespoon milk, chocolate
2 eggs, large
1 cup sugar, brown, dark, lightly packed
1/2 teaspoon baking powder
3 tablespoons flour
1/2 teaspoon almond extract, pure
1/2 teaspoon vanilla extract, pure
1 cup almonds, salted, coarsely chopped
3/4-1 cup coconut, lightly toasted (the toasting is optional)

Steps:

  • Preheat oven to 350 degrees.
  • In a small pot melt the butter and chocolate, slowly over a low heat.
  • Add the flour to a bowl and mix the melted chocolate mixture into the flour.
  • The mixture should be crumbly, next add the milk, mixing with a fork, until the crumbs are large and moist.
  • Press the dough into an ungreased 11 x 7 " pan, bake for 10 minutes, remove and cool.
  • In a medium size bowl lightly beat the eggs then add the brown sugar, baking powder, flour, vanilla and almond extracts, nuts and coconut, blending well.
  • Spread the filling over the crust and bake for 25 - 30 minutes longer.
  • Cool completely before cutting into 18 large squares.
  • Keep any leftovers in the freezer.

EASY COCONUT & ALMOND BARK



Easy Coconut & Almond Bark image

Make gifts from the kitchen-even if you're not much of a cook! This Coconut & Almond Bark is foolproof. Our almond bark with coconut is extra special.

Provided by My Food and Family

Categories     Recipes

Time 1h10m

Yield 10 servings

Number Of Ingredients 3

3 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate
1 cup BAKER'S ANGEL FLAKE Coconut
3/4 cup sliced almonds, toasted

Steps:

  • Melt chocolate as directed on package. Reserve 1/4 cup chocolate for later use.
  • Spread remaining chocolate onto parchment-covered baking sheet. Sprinkle with coconut and nuts; press gently into chocolate with back of spoon. Drizzle with reserved chocolate.
  • Refrigerate 1 hour or until firm. Break into small pieces.

Nutrition Facts : Calories 260, Fat 20 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 0 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 4 g

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