Coconut Dream Bars Recipes

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GOOEY COCONUT DREAM BARS



Gooey Coconut Dream Bars image

This delicious recipe is courtesy of Amy Scherber and Toy Kim Dupree and can be found in "The Sweeter Side of Amy's Bread."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 20 bars

Number Of Ingredients 6

1 cup semisweet chocolate chips
2 cups sweetened flaked coconut
1 3/4 cups plus 2 tablespoons sweetened condensed milk
3 cups graham cracker crumbs (from about 20 crackers)
3/4 cup unsalted butter, melted
1/4 teaspoon coarse salt

Steps:

  • Preheat oven to 350 degrees with a rack in the center of oven. Butter a 9-by-13-inch baking pan and line with parchment paper; set aside.
  • To make the crust: In a medium bowl, mix together graham cracker crumbs, melted butter, and salt. Pour mixture into prepared pan and press into bottom of pan using your fingertips.
  • To make the topping: In another medium bowl, mix together chocolate chips and coconut; sprinkle evenly over crust.
  • Pour condensed milk evenly over coconut and chips, covering the entire surface. Transfer to oven and bake, rotating pan halfway through baking, making sure the milk does not get too brown or bubble over in the pan, 26 to 32 minutes.
  • Transfer baking pan to a wire rack to cool completely. Cut into 20 squares. Serve immediately, or wrap each bar tightly with plastic wrap and keep refrigerated until ready to serve.

DREAM BARS II



Dream Bars II image

This is an old time South Dakota recipe. Cocoa is an optional ingredient. This recipe is made in two parts.

Provided by SONNINGALE

Categories     Desserts     Cookies     International Cookie Recipes     American Cookie Recipes

Time 55m

Yield 24

Number Of Ingredients 12

½ cup butter
½ cup brown sugar
1 ½ cups all-purpose flour
3 eggs, beaten
1 ½ cups brown sugar
1 teaspoon vanilla extract
¼ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
1 ½ cups flaked coconut
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream together the butter and 1/2 cup brown sugar until smooth. Stir in the 1 1/2 cups of flour. Press the mixture firmly into the bottom of a 9x13 inch pan. Bake the crust for 15 minutes in the preheated oven, until golden.
  • In a medium bowl, mix together the eggs and 1 1/2 cups brown sugar. Stir in the vanilla. Combine the 1/4 cup flour, cocoa (if desired), baking powder and salt; stir into the egg mixture. Fold in the coconut and walnuts. Pour into the pre-baked crust.
  • Bake for 25 to 30 minutes in the preheated oven, until firm. Cool and cut into squares.

Nutrition Facts : Calories 192 calories, Carbohydrate 25.4 g, Cholesterol 33.4 mg, Fat 9.5 g, Fiber 1.3 g, Protein 2.9 g, SaturatedFat 4.5 g, Sodium 86.7 mg, Sugar 16.8 g

CHOCOLATE COCONUT CREAM BARS RECIPE BY TASTY



Chocolate Coconut Cream Bars Recipe by Tasty image

Here's what you need: shredded coconut, coconut cream, maple syrup, salt, dark chocolate chips, coconut cream, shredded coconut

Provided by Mercedes Sandoval

Categories     Desserts

Yield 16 servings

Number Of Ingredients 7

4 cups shredded coconut, unsweetened
½ cup coconut cream
⅓ cup maple syrup
1 pinch salt, optional
1 ½ cups dark chocolate chips
⅓ cup coconut cream
shredded coconut, unsweetened

Steps:

  • Combine shredded coconut, coconut cream, maple syrup, and a pinch of salt to a food processor and blend until mixture becomes easily moldable. You may have to press down the mixture and reblend a few times for this to happen.
  • Pour mixture into an 8x8-inch (20x20-cm) pan lined with parchment or wax paper. Press down firmly with a rubber spatula and smooth mixture into an even layer.
  • Freeze for 30 minutes.
  • Prepare chocolate layer by combining dark chocolate chips and coconut cream in a bowl. Microwave in 15-second intervals, stirring mixture thoroughly in between.
  • Pour chocolate mixture on top of the coconut cream layer and spread into an even layer with a rubber spatula.
  • Sprinkle shredded coconut on top.
  • Freeze for 1 hour, or until chocolate layer has set.
  • Cut into 16 squares.
  • Enjoy!

Nutrition Facts : Calories 296 calories, Carbohydrate 31 grams, Fat 19 grams, Fiber 4 grams, Protein 2 grams, Sugar 28 grams

DREAM BARS



Dream Bars image

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 24 bars

Number Of Ingredients 11

Nonstick vegetable spray
1 1/2 cups flour
1 cup light brown sugar
1 cup coarsely chopped toasted pecans
6 tablespoons unsalted butter at room temperature
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups unsweetened coconut flakes
1 (14-ounce) can sweetened condensed milk

Steps:

  • Line a 9 by 13-inch baking pan with foil so that it covers the bottom and overhangs 2 sides by at least 1-inch. Tuck the overlap around the outside of the pan. Coat with nonstick vegetable spray.
  • Set a rack in the middle of the oven and preheat to 350 degrees F.
  • In a bowl, combine 1 cup of the flour, 1/2 cup of the brown sugar, and the pecans. Work in the butter, rubbing and pinching it between your fingertips, until the mixture looks mealy and lumpy. Lightly pat the streusel onto the bottom of the pan.
  • In a mixing bowl, beat together the eggs and the remaining 1/2 cup brown sugar until doubled in volume. Beat in the vanilla extract.
  • In another bowl, sift together the remaining 1/2 cup flour, baking powder, and salt, then beat into the egg mixture. Spread on top of the streusel.
  • Sprinkle on the coconut and the sweetened condensed milk. Bake for 25 to 30 minutes, until the first tiny bubbles come up. Set on a rack to cool. Run a knife around the 2 unfoiled pan sides to loosen, then lift the whole cake out of the pan. Cut into 2-inch bars.

CHOCOLATE COCONUT DREAM BARS



Chocolate Coconut Dream Bars image

These bars are a delicious treat. When I got this recipe it did not contain chocolate, but I couldn't imagine coconut without chocolate, so I added it! I am listing the chocolate chips as optional, but I highly recommend them :)

Provided by Karen..

Categories     Bar Cookie

Time 50m

Yield 24 bars

Number Of Ingredients 9

1 1/2 cups flour
2 cups brown sugar, firmly packed
1/2 cup butter, softened slightly
3 large eggs
1 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 cups sweetened flaked coconut
1 1/2 cups semi-sweet chocolate chips (optional) or 1 1/2 cups milk chocolate chips (optional)

Steps:

  • Preheat oven to 350°F.
  • Using low speed on mixer, combine flour, 1/2 cup of the brown sugar and butter until particles are fine.
  • Press into bottom of 9 x 13-inch pan or baking dish.
  • Bake for 15 minutes.
  • Beat the remaining brown sugar with eggs until just blended.
  • Stir in remaining ingredients.
  • Spread over partially baked crust.
  • Bake for 20 to 25 minutes or until golden brown.
  • Cool completely and cut into squares.

Nutrition Facts : Calories 170.4, Fat 6.6, SaturatedFat 4.5, Cholesterol 36.6, Sodium 97.9, Carbohydrate 26.7, Fiber 0.5, Sugar 20.2, Protein 1.8

DREAM BARS



Dream Bars image

Dream Bars come from Hillary Lawson of Plummer, Idaho. "These bar cookies are a family favorite and excellent travelers," explains Hillary. "Wonderfully moist and chewy, they're define winners with the men and kids."

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 2-1/2 dozen.

Number Of Ingredients 12

CRUST:
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup butter, cubed
FILLING
2 large eggs, lightly beaten
1 cup packed brown sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 cup sweetened shredded coconut
1 cup chopped walnuts

Steps:

  • In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Pat into a 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, in a bowl, beat eggs and brown sugar; stir in vanilla. Combine flour and salt; add to egg mixture. Fold in coconut and walnuts. Spread over baked crust. Return to oven and bake 20-25 minutes longer or until golden brown. Cool on a wire rack.

Nutrition Facts : Calories 123 calories, Fat 6g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 81mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.

COCONUT CREAM BARS



Coconut Cream Bars image

With its pie-or-cookie personality, this familiar yet exotic dessert has something for everyone: There are cookies, custard, cream, and coconut in every bite.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 dozen

Number Of Ingredients 10

2 1/2 cups sweetened flaked coconut
3 boxes (5.3 ounces each) shortbread cookies, coarsely broken
1 cup plus 2 tablespoons granulated sugar
6 tablespoons cornstarch
1/2 teaspoon salt
4 1/2 cups whole milk
6 large egg yolks
6 tablespoons cold unsalted butter, cut into small pieces
1 1/2 cups heavy cream
3 tablespoons confectioners' sugar

Steps:

  • Preheat oven to 350 degrees. Spread coconut in an even layer on a rimmed baking sheet. Bake, stirring once or twice, until golden, 8 to 10 minutes. Let cool completely. Leave oven on.
  • Process cookies and 1/2 cup coconut in a food processor until finely ground and mixture begins to clump together, about 2 minutes. Transfer mixture to a 9-by-13-inch rimmed baking sheet; press into an even layer on bottom. Bake until golden and firm to the touch, 12 to 15 minutes. Let cool on sheet on a wire rack.
  • Whisk together the granulated sugar, cornstarch, and salt in a large saucepan. Whisk in milk and egg yolks. Cook over medium heat, whisking constantly, until mixture comes to a boil, 5 to 6 minutes. Continue to cook, whisking constantly, until thickened, about 3 minutes more. Remove from heat. Add butter, whisking until combined. Stir in 1 1/2 cups coconut.
  • Spoon the custard onto cooled crust; smooth top with an offset spatula. Press plastic wrap directly onto custard surface, to prevent a skin from forming. Refrigerate until set, about 3 hours.
  • Beat cream and confectioners' sugar in a large chilled stainless-steel bowl until stiff peaks form. Set aside.
  • Cut custard-filled crust into 24 bars (each about 3 by 1 1/2 inches). Transfer to a platter. Spoon whipped cream into a pastry bag fitted with a medium star tip. Beginning at one corner, pipe a zigzag pattern over each bar. Sprinkle bars with remaining 1/2 cup coconut.

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