Coconut Bars

CHOCOLATE-COCONUT BARS



Chocolate-Coconut Bars image

These decadent bars are inspired by Hello Dollies, a popular Southern dessert.

Recipe From marthastewart.com

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.

CHEWY COCONUT BARS



Chewy Coconut Bars image

You can't eat just one of these delicious bar cookies packed with chocolate, coconut, and walnuts.

Recipe From allrecipes.com

Provided by Myrtis Gunnels

Categories     Desserts     Cookies     Fruit Cookie Recipes     Coconut

Yield 18

Number Of Ingredients 10

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
⅔ cup shortening
2 cups packed brown sugar
1 teaspoon vanilla extract
3 eggs
1 ½ cups semisweet chocolate chips
¾ cup chopped walnuts
½ cup shredded coconut
Calories331.6 calories
Carbohydrate45.3 g
Cholesterol31 mg
Fat16.5 g
Fiber1.7 g
Protein3.9 g
SaturatedFat5.5 g
Sodium118 mg
Sugar32.4 g

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.

COCONUT WALNUT SQUARES



Coconut Walnut Squares image

These squares are a tasty way to enjoy a treat. The combination of coconut with walnut makes these squares a delicious delight.

Recipe From allrecipes.com

Provided by Egg Farmers of Ontario

Categories     Trusted Brands: Recipes and Tips     Egg Farmers of Ontario

Time 52m

Yield 16

Number Of Ingredients 12

1 cup all-purpose flour
¼ cup packed brown sugar
½ cup butter, softened
½ cup brown sugar
1 tablespoon all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
2 eggs
½ cup corn syrup
½ cup chopped walnuts
½ cup shredded unsweetened coconut
½ teaspoon vanilla
Calories200.7 calories
Carbohydrate25.6 g
Cholesterol35.7 mg
Fat10.6 g
Fiber0.9 g
Protein2.4 g
SaturatedFat5.7 g
Sodium110.7 mg
Sugar13.1 g

Steps:

  • Combine flour, brown sugar and butter in a bowl with a pastry blender or by cutting butter into dry ingredients with two knives until the largest lumps are the size of peas. Pat mixture into the bottom of a 9-inch (2 L) square baking dish. Bake in a preheated 400 degrees F (200 degrees C) oven for 10 minutes. Remove from oven. Lower oven temperature to 350 degrees F (180 degrees C). While baking prepare topping.
  • Topping: Stir together brown sugar, flour, baking powder and salt. Add eggs, one at a time, stirring until blended. Add corn syrup, walnuts, coconut and vanilla. Pour mixture over Base. Bake until set and golden brown, 20 to 25 minutes.

LEMON COCONUT BARS



Lemon Coconut Bars image

Make and share this Lemon Coconut Bars recipe from Food.com.

Recipe From food.com

Provided by Mary Scheffert

Categories     Bar Cookie

Time 45m

Yield 30 serving(s)

Number Of Ingredients 8

1 1/2 cups flour
1/2 cup powdered sugar
3/4 cup cold margarine
4 large eggs, slightly beaten
1 1/2 cups sugar
1 teaspoon baking powder
1/2 cup lemon juice concentrate (such as ReaLemon)
3/4 cup flaked coconut

Steps:

  • Preheat oven to 350°F degrees.
  • Lightly grease a 13x9 baking pan; set aside.
  • In a medium bowl, combine flour& powdered sugar; cut in margarine with pastry blender until crumbly.
  • Press mixture into bottom of prepared 13x9 pan & bake for 15 minutes.
  • Meanwhile in a large bowl, combine eggs, sugar, baking powder & lemon juice.
  • Pour over crust and top with coconut.
  • Bake 20 minutes or until golden.
  • Cool completely & cut into bars.
  • Store in refrigerator.
  • NOTE: For plain lemon bars, omit coconut & add 3 Tbsp flour to egg mixture, and proceed as above.

CHOCOLATE COCONUT BARS



Chocolate Coconut Bars image

With a middle layer of coconut, these sweet chocolaty treats taste similar to a Mounds candy bar! If time is short, don't wait for the bars to cool-just lay on several thin milk chocolate bars right after you take the pan from the oven and spread them as they melt.

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 3 dozen.

Number Of Ingredients 8

2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar
2 cups sweetened shredded coconut
1 can (14 ounces) sweetened condensed milk
1/2 cup chopped pecans
1 plain chocolate candy bar (7 ounces)
2 tablespoons creamy peanut butter
Calories 154 calories
Fat9g fat (5g saturated fat)
Cholesterol12mg cholesterol
Sodium90mg sodium
Carbohydrate17g carbohydrate (13g sugars
Fiber1g fiber)
Protein2g protein.

Steps:

  • Combine the crumbs, butter and sugar. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. Meanwhile, in a bowl, combine coconut, milk and pecans; spread over the crust. Bake at 350° for 15 minutes; cool completely. In a small saucepan, melt candy bar and peanut butter over low heat; spread over bars. Cool until set.

BUTTERY COCONUT BARS



Buttery Coconut Bars image

My coconut bars are an American version of a Filipino coconut cake called bibingka. These are a crispier, sweeter take on the Christmas tradition I grew up with. —Denise Nyland, Panama City, Florida

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 3 dozen.

Number Of Ingredients 13

2 cups all-purpose flour
1 cup packed brown sugar
1/2 teaspoon salt
1 cup butter, melted
FILLING:
3 large eggs
1 can (14 ounces) sweetened condensed milk
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup butter, melted
3 teaspoons vanilla extract
1/2 teaspoon salt
4 cups sweetened shredded coconut, divided
Calories 211 calories
Fat12g fat (8g saturated fat)
Cholesterol36mg cholesterol
Sodium166mg sodium
Carbohydrate25g carbohydrate (18g sugars
Fiber1g fiber)
Protein3g protein.

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.

COCONUT DATE BARS



Coconut Date Bars image

The on-the-go, travel-light snack bar. Derived from a famous raw food bar and the ultimate in 'foodie!' This is a great snack for the active lifestyle and impressive to hand out to others. As an outdoor professional I take these in the back country and they need not be refrigerated and give great energy. Cut into bars and enjoy or wrap individually for on the go.

Recipe From allrecipes.com

Provided by Lacy Wilson

Categories     Desserts     Cookies     Fruit Cookie Recipes     Date

Time 40m

Yield 4

Number Of Ingredients 5

⅓ cup slivered almonds
½ cup flaked coconut
10 pitted dates, or to taste
¼ cup cashews, or to taste
1 teaspoon coconut oil
Calories249 calories
Carbohydrate22.9 g
Fat17.3 g
Fiber4.7 g
Protein4.5 g
SaturatedFat8.8 g
Sodium60.5 mg
Sugar14.8 g

Steps:

  • Blend almonds and coconut in a food processor; add dates and pulse until combined. Add cashews and coconut oil; pulse until mixture is thick and sticks together. Transfer to a sheet of waxed paper; form into a square, folding sides of waxed paper over the top. Refrigerate until solid, at least 30 minutes.

COCONUT CAKE BARS



Coconut Cake Bars image

This recipe is easy to make and a hit with coconut lovers.

Recipe From allrecipes.com

Provided by Rayna

Categories     Desserts     Cookies     Fruit Cookie Recipes     Coconut

Yield 25

Number Of Ingredients 10

1 cup sifted all-purpose flour
¼ cup butter, softened
2 tablespoons brown sugar
2 eggs
3 tablespoons all-purpose flour
½ teaspoon baking powder
1 cup packed brown sugar
1 teaspoon vanilla extract
1 cup chopped walnuts
¾ cup shredded coconut
Calories122.5 calories
Carbohydrate16.1 g
Cholesterol19.8 mg
Fat6 g
Fiber0.7 g
Protein1.9 g
SaturatedFat2.2 g
Sodium37.8 mg
Sugar10.6 g

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • To make crust: In a medium-sized bowl, mix the flour, butter and two tablespoons of brown sugar. Knead into a light dough and press into an 8-inch square pan or an 11x7 inch pan. Bake for 10 minutes.
  • To make Topping: Beat together the two eggs, brown sugar, baking powder, flour, vanilla, walnuts and coconut. Spread over warm crust.
  • Bake another 25 to 30 minutes, until golden brown. Let cool on wire racks before cutting.

LEMON BARS WITH COCONUT



Lemon Bars with Coconut image

There is coconut in this lemon bar recipe, but rest assured it is not a dominant flavor. If you would like, you can also up the amount of zest for a more prominent lemon flavor.

Recipe From allrecipes.com

Provided by Morgan3

Categories     Desserts     Cookies     Bar Cookie Recipes     Lemon Bar Recipes

Time 3h20m

Yield 24

Number Of Ingredients 10

2 cups all-purpose flour
1 cup cold butter, cut into pieces
½ cup powdered sugar
2 cups white sugar
1 cup flaked coconut
¼ cup all-purpose flour
4 large eggs
2 medium lemons, zested and juiced
¼ teaspoon baking powder
2 tablespoons powdered sugar, or to taste
Calories215.2 calories
Carbohydrate31.4 g
Cholesterol51.3 mg
Fat9.5 g
Fiber1 g
Protein2.5 g
SaturatedFat6 g
Sodium80.5 mg
Sugar21 g

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch pan with parchment paper.
  • Combine flour, butter, and powdered sugar for crust in a food processor; pulse until fine crumbles form. Press into the prepared pan.
  • Bake crust in the preheated oven for 15 minutes.
  • Meanwhile, combine sugar, coconut, flour, eggs, lemon zest, lemon juice, and baking powder in a bowl.
  • Remove crust from the oven and pour filling over top. Return to the oven and bake until just golden around the edges, 20 to 25 minutes more.
  • Remove from the oven and let cool, about 30 minutes. Place in the refrigerator until completely chilled, about 2 hours. Dust with powdered sugar and cut into 24 bars.

LEMON-COCONUT BARS



Lemon-Coconut Bars image

Classic lemon bars with a touch of coconut.

Recipe From epicurious.com

Categories     Egg     Dessert     Bake     Lemon     Coconut     Spring     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16

Number Of Ingredients 15

Crust
1 cup all purpose flour
1/4 cup sugar
1/4 teaspoon salt
3/4 cup sweetened flaked coconut, toasted, cooled
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
Filling
3/4 cup sugar
2 large eggs
1/4 cup fresh lemon juice
1 tablespoon (packed) finely grated lemon peel
1 teaspoon all purpose flour
1/2 teaspoon baking powder
Pinch of salt
1/4 cup powdered sugar

Steps:

  • For crust:
  • Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with foil, leaving overhang. Butter foil. Combine flour, sugar, and salt in processor; blend 5 seconds. Add coconut and butter; process until mixture resembles fine meal and begins to clump together. Gather dough into ball. Press dough evenly over bottom of prepared pan. Bake crust until golden at edges, about 25 minutes.
  • Meanwhile, prepare filling:
  • Combine 3/4 cup sugar, eggs, lemon juice, lemon peel, flour, baking powder, and salt in processor. Blend filling until smooth.
  • Remove crust from oven. Pour filling evenly over hot crust. Return to oven and bake until filling begins to brown at edges and is just set and springy to touch in center, about 30 minutes. Transfer pan to rack; cool lemon bars completely.
  • Using foil as aid, transfer lemon bars to work surface. Flatten foil edges. Cut into 16 bars. Sift powdered sugar over. (Can be made 5 days ahead. Store airtight in single layer in refrigerator.)

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