Coconut And Chocolate Recipes

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COCONUT CHOCOLATE BARS



Coconut Chocolate Bars image

GREAT COMBINATON! My friends nicknamed these cookies "black-white" bars. These bars help with the chocolate and coconut cravings at the same time! They sell well at Bake Sales! Careful not to overbake. They store well in an air-tight container and flavor enhances with age.

Provided by Seasoned Cook

Categories     Bar Cookie

Time 40m

Yield 24 bars

Number Of Ingredients 12

2 eggs
1 cup sugar
1/2 cup butter, melted
1 teaspoon vanilla
1/2 cup plain flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup shredded coconut
1/2 cup cocoa
1 tablespoon butter, melted
1 cup chocolate chips (milk chocolate best)
1 tablespoon butter, melted

Steps:

  • In a medium size bowl, beat eggs and add sugar. Blend in melted butter and vanilla.
  • Mix flour, baking powder and salt. Blend into mixture.
  • Pour one-half of batter into another bowl. In one batter add cocoa and the one tablespoon of melted butter. In the second batter add coconut.
  • Pour the chocolate batter into a greased 8 x 8 baking pan. Spread the coconut batter on top.
  • Bake in a 325 degree oven for 25 minutes. Do not overbake. Cool.
  • Topping: Melt chocolate chips in microwave for 1 minute. Add melted butter and mix. Spread onto cooled bars. Let cool completely and cut into bars. Cut small--they are rich. (I have placed pan in fridg for 30 minutes to cool quickly.).
  • Enjoy!

Nutrition Facts : Calories 140.6, Fat 8.2, SaturatedFat 5, Cholesterol 28.2, Sodium 82.1, Carbohydrate 16.8, Fiber 0.9, Sugar 13, Protein 1.5

NO-BAKE CHOCOLATE COCONUT COOKIES



No-Bake Chocolate Coconut Cookies image

These are super yummy and super easy! The combination of the chocolate, coconut, and oats is wonderful. No baking required! These also freeze well.

Provided by Tammy Oberlin

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 1h

Yield 24

Number Of Ingredients 6

3 cups quick cooking oats
1 cup sweetened flaked coconut
2 cups white sugar
½ cup unsweetened cocoa powder
½ cup milk
½ cup margarine

Steps:

  • Line a baking sheet with waxed paper.
  • Mix oats and coconut in a large bowl until thoroughly combined.
  • Stir sugar, cocoa powder, milk, and margarine together in a saucepan over medium heat until the mixture is smooth. Bring to a boil and cook for 2 minutes, stirring constantly. Pour over the oats and coconut and quickly mix to coat. Drop by tablespoon onto prepared baking sheet; let cookies cool and harden. Store in an airtight container.

Nutrition Facts : Calories 157 calories, Carbohydrate 26.4 g, Cholesterol 0.4 mg, Fat 5.6 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 1.8 g, Sodium 55.7 mg, Sugar 18.2 g

CHOCOLATE-COCONUT BARS



Chocolate-Coconut Bars image

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

3 cups finely ground cookies (12 ounces), such as graham crackers or chocolate wafers, or a combination
1/4 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 cup pecan pieces
1 cup semisweet chocolate chips or chunks
1 can (14 ounces) sweetened condensed milk
1 1/2 cups sweetened shredded coconut

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 CANDIES



Chocolate Coconut Candies image

These coconut candy balls disappear just as fast as I put them out. They're a snap to whip up and make a beautiful presentation on any holiday cookie plate. I mound them high and sprinkle with coconut...then watch them vanish! -Mary Ann Marino, West Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 5 dozen.

Number Of Ingredients 7

1-3/4 cups confectioners' sugar
1-3/4 cups sweetened shredded coconut
1 cup chopped almonds
1/2 cup sweetened condensed milk
2 cups semisweet chocolate chips
2 tablespoons shortening
Optional: Chopped almonds, sliced almonds, sprinkles and additional coconut

Steps:

  • In a large bowl, combine the confectioners' sugar, coconut, almonds and milk. Shape into 1-in. balls. Refrigerate until firm, about 20 minutes. , In a microwave, melt semisweet chips and shortening on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Dip balls in chocolate; allow excess to drip off. Coat or garnish with ingredients of your choice. Place on waxed paper; let stand until set. Store in an airtight container.

Nutrition Facts : Calories 157 calories, Fat 9g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 22mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE COCONUT COOKIES



Chocolate Coconut Cookies image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 35m

Yield 16 cookies

Number Of Ingredients 13

3/4 cup all-purpose flour
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
3/4 cup sweetened coconut flakes
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans

Steps:

  • Preheat the oven to 350 degrees F. Cover 2 sheet trays with parchment paper.
  • Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl.
  • Add the butter and sugars to a large bowl and beat with an electric hand mixer until light and fluffy, about 4 minutes. Add the vanilla and egg and beat until incorporated. Add the flour mixture in increments, beating until well combined. Briefly beat in the coconut flakes, chocolate chips and pecans until mixed together. Using your hands, roll the dough into walnut-size balls and drop 8 on a sheet tray, leaving 2 1/2 inches of space between them. Flatten them slightly. Bake 13 minutes. Let cool on the sheet tray 5 minutes.

CHOCOLATE COCONUT BALLS



Chocolate Coconut Balls image

Provided by Alton Brown

Categories     dessert

Time 15m

Yield 30 pieces

Number Of Ingredients 6

1 cup toasted chopped Macadamia nuts
1 cup sweetened condensed milk
1 1/2 teaspoons almond extract
8 ounces sweetened shredded coconut
One 12-ounce bag semisweet chocolate morsels, melted
1 tablespoon shortening

Steps:

  • In a bowl mix together the nuts, condensed milk, almond extract and coconut. Using your fingers, press the mixture into balls about 3/4-inch round. Place onto sheet trays and let rest at room temperature for 4 hours or in the refrigerator for 1 hour.
  • After the balls have set up, melt the chocolate and shortening until smooth. Dip into the chocolate to coat evenly and lightly. Place onto a parchment or foil lined sheet pan to dry.

CHOCOLATE COCONUT BARS



Chocolate Coconut Bars image

The sweet tooth cure.

Provided by Hanna Coolidge

Categories     Desserts     Cookies     Fruit Cookie Recipes     Coconut

Time 40m

Yield 20

Number Of Ingredients 4

1 ½ cups graham cracker crumbs
1 ⅔ cups sweetened condensed milk
½ cup semisweet chocolate chips
1 ½ cups flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan.
  • In a large bowl, mix together the graham cracker crumbs, sweetened condensed milk, chocolate chips and coconut until well blended. Press dough evenly into the prepared baking pan.
  • Bake for 30 minutes. Let cool before cutting into bars.

Nutrition Facts : Calories 153.9 calories, Carbohydrate 24.2 g, Cholesterol 8.7 mg, Fat 5.7 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 3.7 g, Sodium 86.8 mg, Sugar 20.2 g

CHOCOLATE COCONUT COCKTAILS



Chocolate Coconut Cocktails image

Your guests are going to love the rich chocolate and coconut flavors in these cocktails!

Provided by By Betty Crocker Kitchens

Categories     Beverage

Time 15m

Yield 4

Number Of Ingredients 7

Water
1/2 cup chocolate candy sprinkles
1/2 cup crushed ice
1 container (6 oz) Liberté® Méditerranée coconut yogurt
1/3 cup chocolate-flavored liqueur
1/3 cup coconut rum
1/3 cup crème de cacao

Steps:

  • Dip rims of 4 martini glasses with water; dip rims into chocolate sprinkles. Set aside.
  • Add remaining ingredients to martini shaker; shake or stir. Pour into martini glasses.

Nutrition Facts : Calories 360, Carbohydrate 48 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Martini, Sodium 30 mg, Sugar 36 g, TransFat 0 g

COCONUT AND CHOCOLATE BARS



Coconut and Chocolate Bars image

This dessert recipe is courtesy of chef Emeril Lagasse.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 24 bars

Number Of Ingredients 9

1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) salted butter, melted
2 tablespoons honey
2 teaspoons pure vanilla
1 cup butterscotch chips
1 cup semisweet chocolate chips
1 cup shredded coconut
1/2 cup chopped pecans
1 1/2 (14-ounce) cans sweetened condensed milk

Steps:

  • Preheat oven to 350 degrees.
  • In a medium bowl, combine graham cracker crumbs, butter, honey, and vanilla. Press graham cracker mixture evenly into the bottom of a 9-by-13-inch baking dish. Evenly sprinkle butterscotch chips, chocolate chips, coconut, and pecans on top.
  • Pour condensed milk over the mixture and transfer baking dish to oven. Bake for 40 minutes. Let cool completely before cutting into 24 bars.

COCONUT-CHOCOLATE BARS



Coconut-Chocolate Bars image

Enjoy these simple yet delicious baked coconut and chocolate bars drizzled with caramel topping - a wonderful treat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 21h

Yield 32

Number Of Ingredients 9

1 1/2 cups butter or margarine, softened
1 cup sugar
1 teaspoon vanilla
2 cups Gold Medal™ all-purpose flour
1 cup unsweetened baking cocoa
2 cups flaked coconut
1/2 cup caramel topping
1/2 cup semisweet chocolate chips
1/2 teaspoon vegetable oil

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • In large bowl, beat butter, sugar and vanilla with electric mixer on medium speed until smooth. On low speed, beat in flour and cocoa until soft dough forms. On low speed, beat in 1 cup of the coconut. Press mixture in pan.
  • Bake about 25 minutes or until center is set. Drizzle caramel over baked layer; sprinkle with remaining 1 cup coconut.
  • In resealable freezer plastic bag, mix chocolate chips and oil; seal bag. Microwave on High 30 to 45 seconds, squeezing chocolate in bag every 15 seconds, until smooth. Cut 1/4-inch tip from corner of bag; drizzle chocolate over coconut. For bars, cut into 8 rows by 4 rows.

Nutrition Facts : Calories 200, Carbohydrate 21 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 8 g, ServingSize 1 Bar, Sodium 95 mg, Sugar 12 g, TransFat 0 g

COCONUT HOT CHOCOLATE



Coconut Hot Chocolate image

Fudgy, decadent, slightly bitter from the cocoa and very, very creamy, this treat is a cup of hot chocolate good enough to serve to a lactose-free Valentine.

Provided by Melissa Clark

Categories     non-alcoholic drinks

Yield 2 servings

Number Of Ingredients 8

2 tablespoons unsweetened cocoa powder
1 15-ounce can coconut milk
1/4 cup dark brown sugar
Pinch kosher salt
1 ounce bittersweet chocolate, chopped about 1/4 cup
1 teaspoon vanilla extract
1 large egg white
3 tablespoons superfine sugar

Steps:

  • Whisk cocoa into 1/3 cup boiling water.
  • In a saucepan, combine coconut milk, brown sugar and salt. Simmer, stirring, until sugar is dissolved, about 2 minutes. Whisk in hot cocoa and chocolate until smooth. Stir in vanilla.
  • In bowl of an electric mixer, beat egg white on medium speed until it begins to foam, about 1 minute. Add superfine sugar tablespoon by tablespoon as mixer is running. Beat until egg white stiffens to soft peaks and is shiny, 5 minutes. Dollop onto cups of hot chocolate.

Nutrition Facts : @context http, Calories 670, UnsaturatedFat 4 grams, Carbohydrate 59 grams, Fat 50 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 43 grams, Sodium 122 milligrams, Sugar 48 grams

CHOCOLATE COCONUT SAUCE



Chocolate Coconut Sauce image

Categories     Sauce     Milk/Cream     Rum     Chocolate     Dessert     Quick & Easy     Coconut     Summer     Simmer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 1/2 cups

Number Of Ingredients 7

1/2 cup well-stirred canned cream of coconut
1/2 cup heavy cream
1/2 cup semisweet chocolate chips
1 ounce unsweetened chocolate, chopped fine
3/4 teaspoon coconut extract, or to taste
1/8 teaspoon salt
1 tablespoon Malibu or other coconut-flavored rum if desired

Steps:

  • In a heavy saucepan whisk together the cream of coconut and the heavy cream, bring the mixture to a simmer, and whisk in the chocolates, whisking until they are melted and the sauce is smooth. Whisk in the coconut extract, the salt, and the Malibu and serve the sauce warm or at room temperature over ice cream.

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