CHOCOLATE-COCONUT BARS
Inspired by a much-loved chocolate-coconut candy bar, these are the perfect spur-of-the-moment treats for the event that almost slipped your mind: Premade sugar cookie dough does half the work for you!
Provided by Food Network Kitchen
Categories dessert
Yield sixteen 2-inch squares
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Cut a piece of foil 9- by 23-inches. Butter the corners and sides of a 9- by 9-inch baking pan. Line the pan with the foil, leaving an overhang on two sides. Fold the overhanging foil to make them doubly thick. (This will make it easier to lift the bar out of the pan.)
- For the topping: Whisk the coconut cream with the egg white and vanilla in a medium bowl. Toss the shredded coconut with the flour in another medium bowl. Stir the shredded coconut mixture into the coconut cream mixture. Set aside.
- For the base: Whisk the flour with the cocoa powder and salt in a small bowl. Put the cookie dough on a clean work surface and dump the flour mixture on top. Knead the flour mixture and dough together until it is dark and homogenous. Sprinkle a little extra flour on the work surface, and use a rolling pin to gently press and roll the dough into a 7- or 8-inch square; don't worry if it cracks a bit. Put the dough in the prepared pan, using your fingers to press it evenly into the sides and corners.
- Scatter the coconut topping evenly over the base, making sure you cover the edges well and being sure not to press down so that the coconut mixture lies on top of the dough. Scatter the chocolate on top and press it lightly into the coconut. Bake until the coconut is a toasted golden brown, the topping seems dry and a toothpick inserted in the center comes out clean, about 30 minutes. Cool completely on a rack before gently lifting out of the pan by the overhanging foil, about 20 minutes. Slice into 16 square bars.
CHOCO-COCONUT BARS
This recipe is very similar to the Mounds candy bar. With few ingredients, it is surprisingly easy to make.
Provided by DARBYANNE
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 18
Number Of Ingredients 5
Steps:
- Blend the condensed milk and the vanilla together in a bowl. Add the powdered sugar a little at a time, blending each time until smooth. Stir in the coconut. You should have a firm mixture. Pat the mixture into a greased 9 x 13 inch pan and chill until firm.
- Place the chocolate chips in a microwave-safe bowl and heat on high 1 minute at a time, stirring after each minute, until melted. Remove the pan from the refrigerator and cut the coconut mixture into 1 x 2 inch bars.
- Set each bar on a fork and dip into the chocolate, completely coating the bar. Let excess drip off, then set on waxed paper. Repeat for each bar. Bars will take several hours to air-dry; if you are in a hurry you can refrigerate the bars for about 30 minutes. Enjoy!
Nutrition Facts : Calories 341.8 calories, Carbohydrate 49 g, Fat 17 g, Fiber 4.9 g, Protein 3.4 g, SaturatedFat 12.6 g, Sodium 63 mg, Sugar 42.8 g
CHOCOLATE-COCONUT BARS
These decadent bars are inspired by Hello Dollies, a popular Southern dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 20
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.
- In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.
- Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut.
- Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely. Trim edges, if desired, and cut into equal-size bars.
CHOCO-COCONUT BAR COOKIES
This recipe for coconut bar cookies came to me from my maternal Gramie Watson and quickly became a most-requested item at the kids' schools as well as at church and other venues where it was sampled.
Provided by debbthebee
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 1h36m
Yield 30
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix 1 1/2 cups flour, butter, brown sugar, and 1/4 teaspoon salt together in a bowl using a pastry blender until crumbly. Pat crust mixture into a 9x13-inch baking pan.
- Bake in the preheated oven until set, about 10 minutes. Sprinkle chocolate chips over crust and return to the hot oven until chips are softened, about 1 minute. Remove from oven and gently spread softened chocolate over the crust. Leave oven on.
- Beat eggs in a bowl until light and frothy; add shredded coconut, 2 tablespoons flour, vanilla extract, baking powder, and 1/4 teaspoon salt. Spread egg mixture over the chocolate-covered crust.
- Bake in the hot oven until light golden and center is set, 15 to 20 minutes. Allow to cool completely, at least 1 hour. Cut into 1x3-inch bars.
Nutrition Facts : Calories 141.4 calories, Carbohydrate 17.8 g, Cholesterol 20.5 mg, Fat 7.9 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 5 g, Sodium 86.3 mg, Sugar 11.1 g
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.
CHEWY CHOCOLATE-COCONUT BARS
warning...these are *extremely* addicting, be prepared to eat half a pan right away! if desired reduce the coconut and add in some chopped nuts :)
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 35m
Yield 20 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 274.3, Fat 13.9, SaturatedFat 6.4, Cholesterol 27.9, Sodium 112.9, Carbohydrate 37.9, Fiber 1.2, Sugar 31.3, Protein 2.3
CHOCOCONUT COOKIES
Steps:
- Whisk the flour, cornstarch, baking soda and salt in a medium bowl. Set aside.
- Beat the melted butter, brown sugar, granulated sugar and vanilla and almond extracts in a large bowl with a mixer on medium speed until thick and creamy, about 2 minutes. Beat in the egg and egg yolk. Reduce the mixer speed to low and beat in the flour mixture until just combined. Stir in 1 cup each chocolate chips and shredded coconut. Refrigerate the dough until firm enough to scoop, about 1 hour.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Arrange tablespoon-size scoops of dough about 2 inches apart on the baking sheets. Bake, switching the pans halfway through, until lightly golden, 12 to 14 minutes. Let cool completely on the baking sheets.
- Put the remaining 1 1/2 cups shredded coconut in a medium bowl. Melt the remaining 2 cups chocolate chips with the vegetable oil in a small saucepan over low heat, stirring, until smooth. Dip each cookie partway in the melted chocolate, then immediately dip in the coconut. Return to the parchment-lined baking sheets and refrigerate until set, about 30 minutes.
COCONUT BAR COOKIES
This is a scaled down recipe for when you just want a little something sweet without the temptation of having too much.
Provided by AmandaInOz
Categories Bar Cookie
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to temperature 350°F
- Place butter in a 9x9 inch baking pan and put in oven to melt butter.
- Remove from oven and spread butter evenly over bottom of pan.
- Sprinkle with graham cracker crumbs, pressing down to form a crust.
- Sprinkle chocolate chips over top.
- Pour condensed milk over and sprinkle with a layer of nuts and a layer of coconut.
- Bake 15 minutes, or until coconut is golden. When cooled, cut into bars.
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