Coconut Orange Squares Recipes

FUDGY COCONUT SQUARES

Steps:

• In a bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine flour, cocoa and walnuts; add to the creamed mixture. Spread into a greased 13x9-in. baking pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. , Combine condensed milk and coconut; carefully spread over the hot chocolate layer. Bake at 350° for 20 minutes or until coconut is lightly browned. , Combine icing ingredients until smooth; spread over warm bars. Refrigerate at least 1 hour before cutting.

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.

COCONUT ORANGE SQUARES

Steps:

• Crem butter and sugar until light. Beat in egg, orange rind and milk.
• Add coconut and dry ingredients.
• Mix only enough to blend.
• Place in 8" square pan lined with waxed paper (or use a nonstick pan). Bake in 350F oven about 25 minutes.
• Cut into squares.
• Can easily be doubled and baked in 13x9" pan.

COCONUT SQUARES

Steps:

• Preheat oven to 350 degrees F.
• Melt shortening over low heat. Pour into 9 inch baking pan. Layer bread crumbs evenly in bottom of pan.
• Layer coconut, chocolate chips, butterscotch chips and nuts over bread crumbs. Drizzle condensed milk over top.
• Bake 25 to 30 minutes. Let cool before cutting into bars.

COCONUT-ORANGE SQUARES

Steps:

• CAKE:.
• Preheat oven to 350 degrees F.
• Cream butter and sugar in a large bowl until fluffy. Add carrots, egg, orange zest, and extracts; beat until smooth.
• In a medium bowl, combine flour, baking powder, and salt. Add dry ingredients to creamed mixture; stir until well blended. Stir in coconut.
• Pour batter into a lightly greased 9 x 13-inch pan. Bake 20 to 25 minutes or until a toothpick inserted in center of cake comes out clean. Place pan on wire rack to cool.
• ICING:.
• Beat cream cheese, butter, milk, orange zest, and extracts in a medium bowl until smooth. Stir in confectioners sugar until smooth.
• Spread icing over cooled cake. Garnish with toasted coconut. Cut into 2-inch squares to serve.
• NOTE: To toast coconut, place in an oven proof pan in a 300 degree F oven for about 10 minutes, stirring often until coconut begins to brown. Remove promptly so coconut does not burn. This can also be done on the stove top in a dry frying pan over medium heat.