Coconut Pecan Bar Cookies Recipes

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COCONUT-PECAN BARS



Coconut-Pecan Bars image

Offer genuine southern hospitality with traditional rich nutty bars.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 16

Number Of Ingredients 11

6 tablespoons butter or margarine, softened
1/4 cup granulated sugar
1/4 teaspoon salt
1 cup Gold Medal™ all-purpose flour
2 eggs
1 teaspoon vanilla
1 cup packed brown sugar
2 tablespoons Gold Medal™ all-purpose flour
1/2 teaspoon salt
1 cup flaked coconut
1/2 cup chopped pecans

Steps:

  • Heat oven to 350°F. In small bowl, beat butter, granulated sugar and 1/4 teaspoon salt with electric mixer on medium speed until light and fluffy. Stir in 1 cup flour. Pat in bottom of ungreased square pan, 9x9x2 inches. Bake 12 to 17 minutes or until very light brown.
  • Meanwhile, in medium bowl, beat eggs slightly with wire whisk. Stir in vanilla. Gradually beat in brown sugar just until blended. Beat in 2 tablespoons flour and 1/2 teaspoon salt; mix well. Stir in coconut and pecans. Carefully spoon coconut mixture evenly over baked layer.
  • Bake 20 to 25 minutes or until golden brown and filling is set. Cool 10 minutes. Run knife around edges of pan to loosen. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.

Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 80 mg

COCONUT-PECAN COOKIES



Coconut-Pecan Cookies image

This is a buttery coconut-pecan cookie. The crunch comes from the pecans and coconut, but the cookie itself is chewy. I do not add salt to this recipe, as I think with salted butter enough salt is present.

Provided by thedailygourmet

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 20m

Yield 36

Number Of Ingredients 9

1 cup coconut flakes
½ cup chopped pecans
1 cup butter, softened
⅔ cup lightly packed brown sugar
⅔ cup white sugar
1 egg
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda

Steps:

  • Heat a small skillet over medium-low heat. Toast coconut flakes and pecans in batches until lightly browned and fragrant, about 3 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Cream butter, brown sugar, and white sugar together in a bowl using an electric mixer until light and fluffy. Mix in egg and vanilla extract. Beat to combine.
  • Combine flour and baking soda in a bowl. Add to butter mixture and mix until just combined. Stir in toasted pecans and coconut.
  • Place scoops of dough on the prepared baking sheet using a 1 1/2-tablespoon spring-hinged scoop.
  • Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool on baking sheet for 5 minutes. Carefully remove from baking sheet and transfer to a cooling rack.

Nutrition Facts : Calories 126.2 calories, Carbohydrate 12.5 g, Cholesterol 18.7 mg, Fat 8.2 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 4.9 g, Sodium 75.1 mg, Sugar 6.6 g

COCONUT PECAN BARS



Coconut Pecan Bars image

With a butterscotch flavor, these tasty bars have always been welcomed with open arms by my family. Since they're simple to make, kids can have fun pitching in.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 dozen.

Number Of Ingredients 10

1 cup butter, softened
2 cups packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1-1/2 cups sweetened shredded coconut
1 cup chopped pecans
Confectioners' sugar

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt and baking powder; gradually add to the creamed mixture and mix well. Stir in coconut and pecans (batter will be thick). , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

Nutrition Facts : Calories 122 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 110mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

COCONUT-PECAN BAR COOKIES



Coconut-pecan Bar Cookies image

What a great treat. Very rich, creamy and easy to prepare. They are wonderful for an assortment of sweets during the holidays or a cookie exchange. Perfect for the chocoholic!

Provided by PaulaG

Categories     Bar Cookie

Time 37m

Yield 36 bars

Number Of Ingredients 11

1 1/4 cups unsifted flour
3/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
2/3 cup unsalted butter
2 eggs, lightly beaten
1 (14 ounce) can sweetened condensed milk
1 1/3 cups flaked coconut
1 cup chopped pecans
1/2 cup semi-sweet chocolate chips
1 teaspoon unsalted butter, melted

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, combine flour, sugar, cocoa powder and baking powder.
  • Cut in the butter until crumbly.
  • Press mixture on bottom of ungreased 13x9 inch baking pan.
  • Bake for 12 minutes, remove from oven and cool slightly.
  • In a medium-sized bowl, combine the eggs, milk, coconut and pecans.
  • Pour over the crust.
  • Bake for 18 to 20 minutes or until set in center.
  • Cool and cut into bars.
  • In top of a double boiler over boiling water, melt the chocolate chips and melted butter until smooth, drizzle over the cut bars.

COOKIE AND PECAN BARS



Cookie and Pecan Bars image

Provided by Danny Boome

Categories     dessert

Time 1h20m

Yield 12 or more squares, depending on size

Number Of Ingredients 7

2 1/2 cups packaged chocolate chip cookies, crushed into bite-size bits
3 cups pecan halves
1 cup raisins
1/2 cup glazed cherries
1 cup unsalted butter (2 sticks)
1 cup light brown sugar
12 ounces semisweet chocolate chips

Steps:

  • In a large bowl, stir together the cookies, pecan halves, raisins, and cherries.
  • Place a piece of parchment inside an 8 by 8-inch baking dish. Parchment should hang over the edges all around. (Alternatively, you can butter the dish on all sides.)
  • Place a large saucepan or deep skillet on low heat, melt 2 sticks of butter then add in the brown sugar. Stir until the sugar has dissolved. Bring to a simmer. Stir to make sure the sugar is melted and cook for 1 more minute.
  • Add the butter mixture to the cookies, pecans, raisins and cherries. Stir until combined. Pour the warm mixture into the prepared baking pan. Spread evenly with a spatula or the back of a large spoon.
  • Place a medium saucepan of water, about 2 cups, onto a medium heat. Then place a heat-proof bowl over it to create a double boiler. Add the chocolate chips to the bowl. Allow the chocolate to sit for 1 minute over the heat. When it starts to melt, stir until it's completely melted. Pour the melted chocolate over top of the pecan mixture. Spread out evenly. Place the mixture into the refrigerator for about 1 hour or into the freezer for 10 minutes to set the chocolate.
  • Once set, tip out onto a cutting board, peel off the parchment and with a sharp knife cut the slab into small squares and serve.

PECAN-CHOCOLATE CHIP COCONUT COOKIES



Pecan-Chocolate Chip Coconut Cookies image

When my four children were young, everyone wanted different kinds of cookies. After I came up with this recipe, everyone was happy, and it's still a cookie they ask for. Thanks to the cream cheese, these cookies bake up soft and fluffy. -Linda Brown, Hooker, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 9 dozen.

Number Of Ingredients 12

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1 cup packed brown sugar
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semisweet chocolate chips
2/3 cup sweetened shredded coconut
1-1/2 to 2 cups pecan halves

Steps:

  • Preheat oven to 350°. Beat first four ingredients until blended. Beat in eggs and vanilla. Whisk together flour, baking soda and salt; gradually beat into butter mixture. Stir in chocolate chips and coconut., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Top each with a pecan half., Bake until lightly browned, 9-11 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 77 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 57mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

COCONUT-PECAN CEREAL BARS



Coconut-Pecan Cereal Bars image

These nutty-sweet bars could be dessert, a quick breakfast, or after-school treats.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 16

Number Of Ingredients 6

1 package (7 ounces) sweetened shredded coconut
1 1/2 cups pecan halves
Nonstick cooking spray
1 package (10 ounces) marshmallows
4 tablespoons unsalted butter
4 cups cornflakes

Steps:

  • Preheat oven to 350. Spread coconut on one side of a large rimmed baking sheet, and pecans on other side, keeping them separate. Toast until fragrant, 15 to 20 minutes, tossing occasionally.
  • Meanwhile, coat an 8-inch square baking pan with cooking spray; line with a strip of waxed paper (leaving an overhang on two sides). Spray paper.
  • In a large nonstick pot over medium-low, heat marshmallows and butter until melted, 5 to 10 minutes, stirring frequently.
  • Stir in cornflakes, coconut, and pecans. Transfer to prepared pan; press in firmly with a metal spatula (coated with spray to prevent sticking). Cool until firm, about 2 hours. Remove from pan; peel off paper. Using a serrated knife, cut into squares.

EASY PECAN PIE BAR COOKIES



Easy Pecan Pie Bar Cookies image

These easy bar cookies have all the flavor of pecan pie. Everyone raves about these cookies -- as big as the batch is, they never seem to last long!

Provided by Jennifer Boudreaux Pirot

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 55m

Yield 60

Number Of Ingredients 11

3 cups all-purpose flour
¾ cup butter
¼ cup white sugar
2 tablespoons white sugar
¾ teaspoon salt
1 ½ cups light corn syrup
1 ½ cups white sugar
4 eggs, beaten
3 tablespoons melted butter
1 ½ teaspoons vanilla extract
2 ½ cups chopped pecans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 10x15-inch baking pan.
  • Mix flour, 3/4 cup butter, 1/4 cup plus 2 tablespoons sugar, and salt together in a bowl until crumbly. Press into the prepared pan.
  • Bake crust in the preheated oven until lightly browned, about 20 minutes. Remove and leave oven on.
  • Mix corn syrup, 1 1/2 cups sugar, eggs, melted butter, and vanilla extract together in a bowl until blended. Stir in pecans. Spread filling evenly over the baked crust.
  • Bake in the hot oven until filling is set, about 25 minutes. Let cool completely, and cut into squares.

Nutrition Facts : Calories 129.3 calories, Carbohydrate 17.8 g, Cholesterol 20 mg, Fat 6.5 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 2.2 g, Sodium 59.3 mg, Sugar 8.9 g

PECAN BAR COOKIES



Pecan Bar Cookies image

When you're baking for a party, making these pecan bars that guests can hold in their hands is a great idea.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h10m

Yield Makes 24

Number Of Ingredients 10

1 cup (2 sticks) unsalted butter, room temperature
1/2 cup confectioners' sugar
2 teaspoons salt
2 cups plus 2 tablespoons all-purpose flour (spooned and leveled)
1/2 teaspoon baking powder
2 large eggs
1 1/2 cups packed light-brown sugar
1 tablespoon dark corn syrup
2 cups pecans, coarsely chopped
1 cup sweetened flaked coconut

Steps:

  • Preheat the oven to 375 degrees. Using an electric mixer, beat butter, confectioners' sugar, and 1 teaspoon salt until light. Beat in 2 cups flour until it forms a mass. Transfer to a 9-by-13-inch pan. Place a sheet of plastic wrap on the dough and use it to press the dough into the pan (this will make it easier and will prevent the dough from sticking to your fingers). Bake 20 to 25 minutes or until edges are golden.
  • Meanwhile, whisk together remaining 2 tablespoons flour, remaining teaspoon salt, and baking powder. Using an electric mixer, beat eggs, brown sugar, and corn syrup until light. Fold flour mixture into egg mixture, then pecans and coconut.
  • Pour over crust and bake 20 to 25 minutes until set. Run a metal spatula around the edges while still warm, then transfer to a wire rack and cool in pan before cutting into 24 bars.

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