MERINGUE COCONUT BARS
Looking for an ooey-gooey bar that's delicious and different? This luscious recipe combines a cookie crust, rich chocolate layer and brown sugar meringue for the ultimate treat. Put a few on the side for yourself because they go fast.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream the butter, 1/2 cup brown sugar and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until blended (batter will be thick). Spread into a greased 13x9-in. baking pan. Sprinkle with the chocolate chips, coconut and walnuts. , In another large bowl, beat egg whites until soft peaks form. Gradually beat in remaining brown sugar, 1 tablespoon at a time. Beat until stiff peaks form. Spread over the top. , Bake 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. Cut into bars. Store in the refrigerator.
Nutrition Facts : Calories 158 calories, Fat 8g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 79mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
MAKEOVER MERINGUE COCONUT BROWNIES
I found this in Healthy Cooking. Please note I've not had a chance to make this recipe yet and am posting to save the clip out. The magazine claims this reduces the calories and fat of other meringue topped brownies.
Provided by HokiesMom
Categories Dessert
Time 1h
Yield 24 brownies, 24 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, cream the butter, 1/3 cup brown sugar and the sugar until light and fluffy; then beat in vanilla.
- Combine the flour, baking soda, and salt; add to the creamed mixture alternatively with the milk, beating well after each addition.
- Press into a 13"x9" baking pan already coated with non-stick spray.
- Sprinkle chocolate chips, coconut and walnuts on top.
- In a large bowl, beat the egg whites and cream of tartar until soft peaks form.
- Gradually beat (1 tbsp at a time) the remaining 3/4 cup brown sugar. Beat until stiff peaks form.
- Spread this mixture over the top of the mix in the pan.
- Bake in a 350F oven for 30-35 minutes.
- Cool on a wire rack and then cut into 24 bars.
- STORE in the refrigerator.
MAKEOVER MERINGUE COCONUT BROWNIES
A chocolate lover's dream, these bars have a rich, pleasant chocolate taste. -Ellen Aho, South Paris, Maine
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- In a small bowl, cream the butter, 1/3 cup brown sugar and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with milk, beating well after each addition. Press into a 13x9-in. baking pan coated with cooking spray. Sprinkle with chocolate chips, coconut and walnuts., In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually beat in remaining brown sugar, 1 tablespoon at a time. Beat until stiff peaks form. Spread over the top. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake)., Cool on a wire rack. Cut into bars. Store in the refrigerator.
Nutrition Facts : Calories 181 calories, Fat 8g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 92mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
COCONUT CREAM BARS
With its pie-or-cookie personality, this familiar yet exotic dessert has something for everyone: There are cookies, custard, cream, and coconut in every bite.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Spread coconut in an even layer on a rimmed baking sheet. Bake, stirring once or twice, until golden, 8 to 10 minutes. Let cool completely. Leave oven on.
- Process cookies and 1/2 cup coconut in a food processor until finely ground and mixture begins to clump together, about 2 minutes. Transfer mixture to a 9-by-13-inch rimmed baking sheet; press into an even layer on bottom. Bake until golden and firm to the touch, 12 to 15 minutes. Let cool on sheet on a wire rack.
- Whisk together the granulated sugar, cornstarch, and salt in a large saucepan. Whisk in milk and egg yolks. Cook over medium heat, whisking constantly, until mixture comes to a boil, 5 to 6 minutes. Continue to cook, whisking constantly, until thickened, about 3 minutes more. Remove from heat. Add butter, whisking until combined. Stir in 1 1/2 cups coconut.
- Spoon the custard onto cooled crust; smooth top with an offset spatula. Press plastic wrap directly onto custard surface, to prevent a skin from forming. Refrigerate until set, about 3 hours.
- Beat cream and confectioners' sugar in a large chilled stainless-steel bowl until stiff peaks form. Set aside.
- Cut custard-filled crust into 24 bars (each about 3 by 1 1/2 inches). Transfer to a platter. Spoon whipped cream into a pastry bag fitted with a medium star tip. Beginning at one corner, pipe a zigzag pattern over each bar. Sprinkle bars with remaining 1/2 cup coconut.
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