Coconut Toffee Recipes
COCONUT-NUT TOFFEE BARS
Looking for a distinctive dessert? Then check out these chocolate bars flavored with coconut and pecans - a crunchy treat made using Original Bisquick® mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray 8- or 9-inch square pan with cooking spray.
- In large bowl, beat butter and brown sugar with electric mixer on medium speed about 3 minutes or until light and fluffy. Beat in Bisquick mix, scraping bowl occasionally, until blended. Evenly pat dough in pan.
- Bake 25 to 35 minutes or until golden brown.
- Remove from oven and immediately sprinkle with chocolate chips. Let stand 2 minutes; spread chocolate over bars. Sprinkle with coconut and pecans, pressing lightly to adhere to chocolate. Cool completely, about 1 hour 30 minutes. Cut into 4 rows by 4 rows.
Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 230 mg, Sugar 15 g, TransFat 1 g
COCONUT TOFFEE 2
Provided by Aarti Sequeira
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 6
Steps:
- Line a 8- by 8-inch brownie pan with wax or parchment paper, overlapping the sides for easy lifting later.
- Pour some water into a very small bowl and put it in the freezer to chill (this is in case you don't have a thermometer, or if you want to be super accurate).
- In a small saucepan, stir together the sugar and 1/2 cup water. Attach a candy thermometer to the pot (if you have one) and place over medium heat. Bring to a gentle boil.
- Continue to cook the sugar mixture (it should bubble adamantly), stirring occasionally, and checking the temperature, either with the candy thermometer or with a regular digital thermometer. Be extremely careful; bubbling sugar will burn you like nobody's business.
- When the sugar mixture reaches 230 degrees F, turn the heat off. If you don't have a thermometer, pull the chilled bowl of water out of the freezer and, using a spoon, drop a tiny dollop of the sugar mixture into the cold water. It should form long strings. This is called "one-string consistency" and it means that your sugar is at exactly the right temperature.
- Stir in the cardamom and red food coloring if you're using it. Now, add the coconut and the cashew powder if using. Stir carefully until the whole mixture is an even pink hue. Quickly, pour into the prepared pan, smooth out so it's an even thickness and allow to cool for about an hour.
- When hardened, pull out of the pan, and cut into either bite-size squares or diamonds. Enjoy with a warm cup of chai!
COCONUT TOFFEE OATMEAL COOKIES
Make and share this Coconut Toffee Oatmeal Cookies recipe from Food.com.
Provided by JamesDeansGirl
Categories Drop Cookies
Time 28m
Yield 72 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 375*F.
- Line a few cookie sheets with parchment paper.
- Beat the butter and brown sugar until smooth.
- Add the eggs and vanilla; blend until smooth.
- Combine the flour, baking soda, cinnamon, and salt; gradually add to the creamed mixture just until combined.
- Stir in the oats, toffee bits, and coconut by hand.
- Drop dough by rounded teaspoons.
- 2" apart onto the cookie sheets; bake 8-10 minutes, or until edges are lightly browned.
- Cool 1 minute on the cookie sheets; transfer cookies to wire racks and cool completely.
Nutrition Facts : Calories 99.6, Fat 4.7, SaturatedFat 2.9, Cholesterol 14, Sodium 76, Carbohydrate 13.7, Fiber 0.6, Sugar 8.9, Protein 1.1
EASY COCONUT TOFFEE BARS
I have no clue where I got this recipe, but it is easy and delicious. The bars are full of chocolate, coconut, pecans and toffee and condensed milk, so how can they be bad.
Provided by mandabears
Categories Bar Cookie
Time 25m
Yield 48 squares
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Spray a 13 x 9 pan with cooking spray,.
- Combine graham cracker crumbs, toffee bits, pecans and melted butter.
- Press into 13 x 9 pan.
- Sprinkle semi sweet morsels evenly over crust.
- Sprinkle with coconut.
- Pour condensed milk over coconut layer.
- Bake for 20 minutes or until golden brown.
- Cool completely.
- Cut into bars.
Nutrition Facts : Calories 125.7, Fat 7.8, SaturatedFat 4.3, Cholesterol 8.3, Sodium 46.5, Carbohydrate 13.1, Fiber 0.9, Sugar 11, Protein 1.5
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