Chewy Coconut Bars Recipes

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt brown sugar, coconut oil, and agave nectar in a small pot over medium heat; bring to a boil. Remove from heat; add oats and flour. Pour into an 8-inch baking dish.
• Bake in the preheated oven until lightly browned, about 20 minutes. Refrigerate until solid, at least 20 minutes. Cut into squares; you may need to pick up the whole thing and cut it from the side.

Steps:

• Set oven to 350 degrees.
• Grease a 13 x9-inch baking pan.
• In a large bowl cream shortening, brown sugar, eggs and vanilla until well blended.
• In a small bowl mix together flour, baking powder and salt; add to the creamed mixture, mix until blended.
• Mix in the coconut & chocolate chips.
• Transfer/spread the mixture in the prepared pan.
• Bake 20-25 minutes.
• Let cool before slicing.
• Delicious!

Steps:

• Beat butter till light and fluffy. Gradually beat in powdered sugar. Stir in 1 cup flour and 2/3 cup of the coconut.
• Press into ungreased 9 inch square pan and bake at 350F for 20 minutes, or till golden brown.
• Beat eggs and vanilla. Gradually beat in brown sugar. Stir in 2 tbsp flour and the baking powder. Stir in raisins and 1 c of the coconut.
• Pour over crust in pan and bake @ 15 minutes longer. Sprinkle with chips.
• Cover with foil 2-3 minutes until chips soften. Carefully spread to frost.
• Sprinkle with remaining coconut.
• Cool and cut into bars. Garnish with additional raisins.

Steps:

• In a microwavable bowl or double broiler, melt together chocolate chips, sweetened condensed milk and two tablespoons butter. Set aside.
• To make dough, in a two-quart saucepan over medium heat combine melted butter and brown sugar. Mix until brown sugar is dissolved and remove from heat. Add to saucepan flour, salt, vanilla, chopped nuts, flaked coconut and eggs. Mix well. Spread half of dough mixture in a 15 x 10-inch jelly roll pan greased with non-stick spray. Drizzle melted chocolate mixture over dough in pan. Dot top of chocolate mixture with remaining dough.
• Bake at 350 F for 30-40 minutes or until golden brown and set in the middle. Cool well on a wire rack for one or two hours. Cut into 48 bars. Store tightly covered.

Steps:

• Preheat oven to 350° F. and butter a 13- by 9-inch baking pan.
• Make shortbread layer:
• In a food processor pulse shortbread ingredients until mixture just forms a dough. Pat dough evenly onto bottom of pan and bake 20 minutes, or until pale golden.
• Make topping while shortbread is baking:
• In a large saucepan melt butter over low heat and remove pan from heat. Whisk in brown sugar until dissolved and whisk in coconut cream, heavy cream, and lemon juice until combined well. Stir in flaked coconut and nuts.
• Pour topping over shortbread. Reduce temperature to 325° F. and bake confection until top is golden and center is bubbling, 45 to 50 minutes. Cool confection completely in pan on a rack and cut into bars. Bars may be made ahead and kept, wrapped well, chilled 4 days or frozen 3 weeks. Serve bars chilled or at room temperature.