COCONUT-PECAN SWEET AND SALTY BARS
Provided by Silvana Nardone
Time 1h15m
Yield 10 bars
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F. Grease a 10-by-5-by-3-inch loaf pan with gluten-free cooking spray. Line the pan with an overhanging piece of parchment paper to easily remove the bars.
- Place the almonds, coconut, pecans, cereal, rice syrup, molasses, salt and cinnamon in a large bowl. Stir to combine and evenly coat. Transfer the coconut mixture to the prepared pan and, using a greased piece of parchment paper, press down firmly to spread evenly. Bake until just firm, about 12 minutes. Let cool completely on a rack.
- Reduce the oven to 250 degrees F. Line a rimmed baking sheet with parchment paper and place a wire rack on top. Remove the coconut bar from the pan and cut evenly into 6 bars. Place, gooey-side up, on the wire rack. Bake until almost dry to the touch, about 15 minutes. Let cool completely on a rack.
Nutrition Facts : Calories 159 calorie, Fat 11 grams, SaturatedFat 4 grams, Cholesterol 0 milligrams, Sodium 42 milligrams, Carbohydrate 14 grams, Fiber 2 grams, Protein 2 grams, Sugar 8 grams
GOVERNOR DALTON'S FAVORITE COCONUT BARS
John Dalton was a former governor of Virginia. Eddy, his wife, put together my favorite cookbook as a fundraiser, and this is one of my favorite sweets also. I made a guess as to how many bars. It's not in the recipe and I can't remember.
Provided by Bliss
Categories Bar Cookie
Time 35m
Yield 24 bars
Number Of Ingredients 10
Steps:
- Sift flour before measuring.
- Cream butter with ½ cup brown sugar.
- Add 1 Cup flour. Mix to crumbly mass.
- Pat it evenly into 9x9 well-greased pan. Bake this pastry until delicately brown at 300°, 20 minute
- Remove from oven.
- Beat eggs until light.
- Add 1 cup brown sugar and vanilla.
- Mix well.
- Add 2 teaspoons flour which has been sifted with baking powder and salt.
- Add coconut and nuts.
- Spread over pastry and bake at 350°, 25 minute.
- Cool and cut into bars.
Nutrition Facts : Calories 152.4, Fat 8.1, SaturatedFat 3.3, Cholesterol 27.8, Sodium 74.3, Carbohydrate 19.3, Fiber 0.7, Sugar 14.2, Protein 1.6
BUTTERY COCONUT BARS
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
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 211 calories, Fat 12g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 166mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
TOM THUMB BARS (COCONUT SPECIALTIES)
These are chewy moist coconut bars. This was a special treat during the 1930s and 40s which my mother served often to our farming community by popular demand.
Provided by Juanita
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 55m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan.
- In a medium bowl, mix together the shortening and 1/2 cup of brown sugar until smooth. Stir in 1 cup of flour and salt until well blended. Press into the prepared pan.
- Bake the crust for 15 minutes in the preheated oven, or until delicately browned. After removing the crust from the oven, increase the heat to 350 degrees F (175 degrees C).
- Make the filling while the crust is baking. In a medium bowl, stir together 1 cup brown sugar, baking powder, and 2 tablespoons of flour until well blended. Mix in eggs and vanilla, beating until thick and foamy. Stir in the coconut and chopped nuts. Spread over the warm crust.
- Bake for 25 minutes in the preheated oven, or until bars are lightly browned and puffy. Cool completely, and cut into small bars.
Nutrition Facts : Calories 110.4 calories, Carbohydrate 10.3 g, Cholesterol 10.3 mg, Fat 7.5 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 3.2 g, Sodium 44.5 mg, Sugar 6.3 g
COCONUT BARS
My friend at work made these for a party we were having. They were sooooo goood I had to have the recipe. Now, my family ask me to make these all the time.
Provided by paula giles
Categories Bar Cookie
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in pan, remove from heat and add brown sugar, stir until dissolved cool slightly.
- add eggs and vanilla.
- Beat well.
- stir in flour and baking powder.
- Mix thourghly add coconut.
- pour into 9x13 pan sprayed w/Pam.
- bake at 350 30 minutes cut while warm.
BREAKFAST BARS WITH OATS AND COCONUT
A little like granola bars with their combination of oats, seeds, almond butter and dried cherries, these cookies - adapted from the chefs Michelle Palazzo and Peter Edris of Frenchette Bakery - have a soft and chewy texture rather than a crunchy snap. Perfect for a breakfast on the run or an afternoon nibble, they are lightly sweet and decidedly filling. At the bakery, the dough is baked into large, individual cookies, but, in this slightly simpler version, the dough is pressed into a 9-inch pan and baked into bars. (To make cookies, see the note below.)
Provided by Melissa Clark
Categories breakfast, brunch, snack, cookies and bars
Time 7h
Yield 18 bars
Number Of Ingredients 16
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer and a large bowl, cream almond butter, granulated and brown sugars, and butter on medium speed until light and fluffy, about 4 to 5 minutes. Add egg, egg white, salt and vanilla, and mix until well incorporated, occasionally scraping the side and bottom of bowl, about 1 minute longer.
- Put oats in a small bowl, sift the baking soda over them, and beat into almond butter mixture. With the mixer on low speed, stir in coconut flakes, cherries and seeds until thoroughly mixed. Press a piece of plastic wrap directly against the surface of the dough (still in the bowl) and refrigerate for at least 6 hours and up to 2 days. (This allows the oats to hydrate.)
- Heat oven to 350 degrees. Lightly grease a metal 9-inch square baking pan with butter and line it with parchment paper, leaving about 2 inches to hang over 2 sides of the pan and use as handles later. Grease the parchment paper as well.
- Scrape dough into the prepared baking pan. Lightly grease a large spatula and firmly press the mixture into the pan in an even layer. Bake until the surface is light golden brown and firm, 25 to 30 minutes.
- Transfer to a rack and allow bars to cool completely in the pan. Once cooled, use a butter knife or small offset spatula to cut along the inside edges of the pan and release the bars. Using the parchment paper overhang, lift bars out of the pan and place them on a cutting board. Cut into 18 bars. Store at room temperature in an airtight container for up to 5 days.
CHOCOLATE COCONUT BARS
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.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 154 calories, Fat 9g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 90mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
SKINNY NO BAKE COCONUT BARS RECIPE
I decided to take a lighter route to one of my favorite flavors and whipped up these coconut bars!
Provided by Lauren
Categories Dessert
Time 1h
Number Of Ingredients 5
Steps:
- In a bowl, mix together coconut, oil, vanilla, and salt until well combined.
- Spread mixture in a 9x9" baking dish.
- Freeze until coconut oil has set and bars harden, about 30 minutes
- Melt chocolate until smooth and pour over coconut.
- Return to the freezer for 30 minutes or until chocolate has set up.
- Cut into bars and serve.
Nutrition Facts : Calories 225 kcal, Carbohydrate 12 g, Protein 1 g, Fat 20 g, SaturatedFat 18 g, Cholesterol 1 mg, Sodium 120 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 2 g, ServingSize 1 serving
MRS. KOLBERT'S COCONUT BARS
Steps:
- Preheat the oven to 350°F. In a bowl with a fork stir together 1/2 cup of the brown sugar, 1 cup of the flour, and the butter until the mixture is combined well, press the mixture evenly onto the bottom of a 13-by 9-inch baking pan, and bake it in the middle of the oven for 10 minutes. In the bowl with the fork combine the remaining 1 cup brown sugar, the remaining 3 tablespoons flour, the coconut, the almonds, the eggs, the vanilla, and the salt and blend the mixture well. Spread the coconut mixture evenly over the crust and bake the mixture for 20 minutes, or until it is pale golden. Cut the mixture into 48 bars and let the bar cool completely in the pan on a rack. The coconut bars may be made 1 month in advance and kept frozen in airtight containers.
VANILLA COCONUT SUPER BARS
A superfood bar!
Provided by Tim
Categories Appetizers and Snacks
Time 55m
Yield 27
Number Of Ingredients 13
Steps:
- Preheat oven to 310 degrees F (154 degrees C). Grease a 9-inch square baking pan.
- Pulse walnuts, almonds, coconut, cacao beans, hemp seed hearts, goji berries, coconut flour, cinnamon, ginger, and vanilla bean paste together in a food processor until combined.
- Stir honey and coconut oil together in a small bowl; pour over nut mixture and pulse to combine. With food processor running, add yogurt slowly until a moist dough forms. Transfer dough to the greased pan and spread evenly to 1/2-inch thickness.
- Bake in the preheated oven until edges start to come away from the sides of the pan, 30 to 40 minutes. Increase oven temperature to 425 degrees F (218 degrees C) and bake until top is toasted and golden brown, about 10 minutes more. Cut into 1x3-inch bars while still warm.
Nutrition Facts : Calories 141.6 calories, Carbohydrate 9.2 g, Cholesterol 1.7 mg, Fat 11.2 g, Fiber 1.9 g, Protein 3.2 g, SaturatedFat 4.6 g, Sodium 9.3 mg, Sugar 6.1 g
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