Sesame Coconut Bars Recipes

SESAME COCONUT BARS

Steps:

• Make the cookie base. Butter a 9-by-13-inch pan and line with parchment. Butter the parchment.
• Cream the butter with the salt and sugar. Add the sifted flour and blend together. Using your hands, press out the dough over the bottom of the parchment-lined pan in an even layer. Using a fork, make holes all over the surface of the dough (this is called docking). Cover with plastic wrap and refrigerate for 30 minutes. Meanwhile, preheat the oven to 350 degrees Fahrenheit.
• Bake the cookie base for 20 minutes, until it is just beginning to brown. Remove from the heat and cool for at least 5 minutes before topping.
• Sift together the flour and baking powder. Beat the eggs with an electric mixer or whisk until light and thick. Add the honey and vanilla and beat until well blended. Add the flour and baking powder and beat to blend. Add the coconut and sesame seeds and stir together. Spread in an even layer over the cookie base, scraping out every last bit with a rubber spatula. Place in the oven and bake 20 minutes, until the surface is just beginning to color. Remove from the heat and allow to cool before cutting into squares.

COCONUT BARS

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.

CHEWY COCONUT BARS

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.

CRUNCHY CASHEW-SESAME BARS

Steps:

• Coat 8x8" baking pan with nonstick vegetable oil spray; line with parchment, leaving overhang on all sides. Toast 1 1/2 cups cashews, 6 tablespoons raw sesame seeds, and 5 tablespoons flaxseed in separate areas on a rimmed baking sheet in a 350° oven, stirring occasionally (but not mixing), until golden brown, 10-12 minutes. Let cool. Set aside 2 tablespoons sesame seeds and 1 tablespoon flaxseed. Process cashews and remaining seeds with 1/4 cup wheat bran, 3/4 teaspoon kosher salt, and 1/4 teaspoon ground cardamom in a food processor until mostly finely chopped. Place in a medium bowl. Bring 1/2 cup pure maple syrup and 1 tablespoon coconut oil to a boil in a small saucepan; cook, stirring, 1 minute. Pour over cashew mixture and stir to coat. Press mixture firmly into prepared pan with wet hands (it will be sticky). Top with reserved seeds; press to adhere. Bake until golden brown, 25-30 minutes. Let cool, then cut into bars.

CHOCOLATE-SESAME CRUNCH BARS

Steps:

• Line a rimmed 9-by-13-inch baking pan with parchment or wax paper.
• In a food processor, pulse cereal until just broken into bits; do not process into a powder. Transfer to a large bowl.
• In the top of a double boiler, combine chocolate and tahini. Stir over simmering water until melted and smooth. Alternatively, melt in the microwave, using short bursts of low heat.
• Pour chocolate mixture over cereal and stir together quickly.
• For bars, spread mixture in the prepared pan. It should be about 1/2-inch thick; you may need to push the mixture toward one end and level it if it does not quite fill the pan. For rounds, drop spoonfuls of the mixture onto prepared pan and use the back of the spoon to form into circles. Refrigerate until hardened, about 2 hours.
• To serve, cut into bars or squares, or serve rounds as cookies. Any extras can be crumbled and used as an ice cream topping. Store in the refrigerator.

CHOCOLATE COCONUT BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan.
• In a large bowl, mix together the graham cracker crumbs, sweetened condensed milk, chocolate chips and coconut until well blended. Press dough evenly into the prepared baking pan.
• Bake for 30 minutes. Let cool before cutting into bars.

SESAME COCONUT COOKIES

Steps:

• Preheat oven to 300 degrees. Line baking sheets with Silpats (French nonstick baking mats).
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add flour a half cup at a time, mixing on low speed until well combined.
• Remove bowl from mixer; with a wooden spoon or your hands, stir in coconut, sesame seeds, and pecans. Divide dough into thirds. Roll into logs about 1 1/2 inches in diameter. Wrap each log in plastic, and refrigerate until very firm, about 2 hours.
• Using a sharp knife, cut logs into 1/4-inch-thick slices. Transfer to prepared baking sheets, about 1 1/2 inches apart. Bake until edges are golden, 20 to 30 minutes. Transfer sheets to a wire rack to cool. Cool for 5 minutes on baking sheets before transferring cookies to wire racks to cool completely.

SESAME-PEANUT BARS

Steps:

• Butter an 8x8" glass baking dish; line with parchment paper, leaving a generous overhang on all sides. Mix 1 1/4 cups white and/or black sesame seeds, 3/4 cup unsweetened shredded coconut, 1/4 cup unsalted, roasted peanuts, and 1/4 teaspoon kosher salt in a large bowl. Mix 1/4 cup honey, 2 tablespoons creamy peanut butter, and 1/4 teaspoon vanilla extract in a small bowl. Add to sesame seed mixture and mix well.
• Scrape mixture into prepared baking dish; press firmly into an even layer. Bake at 350°F until golden brown around the edges, 20-25 minutes. Transfer to a wire rack and let cool until firm, 30-40 minutes. Lift out of baking dish (if it starts to crumble, let cool longer) and cut into 16 bars. Let cool completely.
• Do Ahead
• Bars can be made 3 days ahead. Store tightly wrapped at room temperature.