Coconut Bar Cookies Recipes

BUTTERY COCONUT BARS

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake until light brown, 12-15 minutes. Cool 10 minutes on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk the first 7 filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake until light golden brown, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.

CHEWY COCONUT BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In large bowl, cream the shortening, brown sugar, eggs and vanilla extract. Slowly blend in flour, baking powder, and salt. Mix until well blended. Fold in chocolate chips, walnuts and coconut. Spread the mixture evenly in pan.
• Bake 20 to 25 minutes. Let cool before cutting into bars.

CHOCOLATE-COCONUT BARS

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.

CHOCO-COCONUT BAR COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix 1 1/2 cups flour, butter, brown sugar, and 1/4 teaspoon salt together in a bowl using a pastry blender until crumbly. Pat crust mixture into a 9x13-inch baking pan.
• Bake in the preheated oven until set, about 10 minutes. Sprinkle chocolate chips over crust and return to the hot oven until chips are softened, about 1 minute. Remove from oven and gently spread softened chocolate over the crust. Leave oven on.
• Beat eggs in a bowl until light and frothy; add shredded coconut, 2 tablespoons flour, vanilla extract, baking powder, and 1/4 teaspoon salt. Spread egg mixture over the chocolate-covered crust.
• Bake in the hot oven until light golden and center is set, 15 to 20 minutes. Allow to cool completely, at least 1 hour. Cut into 1x3-inch bars.

COCONUT BUTTER COOKIES

Steps:

• In a mixer with a paddle attachment, whip the butter until very light and fluffy. Add the sugar and continue whipping, then add the rum and vanilla and mix. Toss together the coconut, flour and salt then add to the butter mixture and mix until blended. Butter a small sheet pan (9 by 12-inch), and line it with plastic all the way up the sides. Spread the dough evenly into the pan, cover it with plastic and freeze. Cut frozen dough into 2-inch strips and roll in flour. Wrap and freeze or cut into1/8-inch bars and place on parchment or silpat-lined sheet pan. Bake in a conventional oven at 250 degrees F for about 30 minutes until crisp but barely colored.

COCONUT BAR COOKIES

Steps:

• Preheat oven to temperature 350°F
• Place butter in a 9x9 inch baking pan and put in oven to melt butter.
• Remove from oven and spread butter evenly over bottom of pan.
• Sprinkle with graham cracker crumbs, pressing down to form a crust.
• Sprinkle chocolate chips over top.
• Pour condensed milk over and sprinkle with a layer of nuts and a layer of coconut.
• Bake 15 minutes, or until coconut is golden. When cooled, cut into bars.

WENDY'S LEMONY- COCONUT BAR COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a medium sized bowl, mix together 1 1/2 cups of flour, 1/3 cup sugar and 1/2 cup of butter until the mixture is mealy looking, or mix in food processor-its much easier!
• Press mixture into the bottom of an ungreased 13 X 9 sized pan OR use lightly greased, parchment- paper- lined jelly roll pan. Place in oven for 15- 20 minutes or until golden brown.
• In another bowl,while the crust is baking beat eggs until fluffy and add the 6 tablespoons of lemon juice.
• Combine the 1 cup sugar, 2 tablespoons of flour, baking powder and salt in another bowl and whisk into egg mixture. Stir in coconut and pour mixture over baked crust and spread evenly.
• Bake for 25 to 30 minutes, until center is set and bars are golden.
• While bars are baking sift the confectioner's sugar and combine with 2 tablespoons of melted butter. Add lemon juice by tablespoons until frosting is runny enough to pour over bars ( not thick like icing, but more like runny pancake batter). After bars come out of oven pour icing over entire surface of bars and let cool. I let bars cool significantly before cutting them.
• NOTES and HELPFUL HINTS:.
• Line pan w/ aluminum foil or parchment paper before pressing flour mixture into it. Make sure foil goes up the entire side of pan and overlaps the sides. This makes it easier to get the bars out when completely done. Let cool and place on cutting board to cut instead of leaving them in pan to cut. (Neater edges too!).
• Also, I personally like my bars extra chewy and crunchy. I achieve this by baking them quite a while longer the second time they are put into the oven. Usually around 45 minutes or longer. If I do it this way then I will bake them at a lower temp, say 300-325 so they don't brown so quick.
• Try replacing the white sugar w/ 1/2 brown and 1/2 white sugar and add 1 teaspoon of vanilla. They taste richer and chewier as well!

BLACK-BOTTOM COCONUT BARS

Steps:

• For chocolate base: Preheat oven to 375 degrees. Line a 9-inch square baking pan with aluminum foil, leaving a slight overhang; butter bottom and sides of foil (not overhang).
• Place butter in a large microwave-safe bowl; melt in microwave. Add sugar and salt; whisk to combine. Whisk in egg, then cocoa and flour until smooth. Spread batter in prepared pan.
• Bake just until sides begin to pull away from edges of pan, 10 to 15 minutes (do not overbake). Let cool slightly while preparing coconut topping. Keep oven on for topping.
• For coconut topping: In a medium bowl, whisk eggs with sugar and vanilla. Gently mix in flour and coconut (except 1/2 cup reserved for sprinkling).
• Drop mounds of mixture over chocolate base; spread and pat in gently and evenly with moistened fingers. Sprinkle with reserved 1/2 cup coconut.
• Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Lift cake from pan, peel off foil, and cut into 24 bars.

EASY COOKIE-COCONUT BARS

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Place butter in prepared pan; bake 5 min. or until melted.
• Meanwhile, coarsely chop cookies; reserve 2 cups. Finely crush remaining cookies.
• Sprinkle finely crushed cookies and coconut over butter in pan. Pour milk evenly over coconut; sprinkle with reserved chopped cookies and nuts.
• Bake 25 to 30 min. or until lightly browned. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.

COCONUT BARS

Steps:

• In a large bowl, combine the cracker crumbs, sugar and butter; press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. Combine coconut and milk; spread over crust. Bake 15 minutes longer. , In a microwave, melt chocolate chips and peanut butter; stir until smooth. Spread over top. Cool completely on a wire rack before cutting.