COCONUT MACADAMIA BARS
Since the meat loaves cook so quickly, your microwave will be free to fix sweet Coconut Macadamia Bars shared by Annette Lamle of Columbia City, Indiana. "We found this recipe when working on our son Cody's 4-H microwave cooking project," she notes. "We made different versions of this treat 'til Cody decided which one he and his dad liked best. He ended up receiving Reserve Grand Champion for his efforts."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- Place the butter in an 8-in. square microwave-safe dish. Cover and microwave on high until melted, about 30 seconds. Stir in cracker crumbs and sugar; press firmly onto the bottom of the dish. Microwave, uncovered, on high for 1 minute. Cool for 5 minutes., In a small bowl, combine 1 cup coconut, milk and nuts; spoon over the crust. Microwave, uncovered, on high for 1-1/2 minutes or until heated through., In a microwave, melt chips and shortening; stir until smooth. Quickly pour over coconut mixture; spread evenly. , Toast remaining coconut if desired; sprinkle over the top. Cool on a wire rack; cut into bars.
Nutrition Facts : Calories 224 calories, Fat 15g fat (8g saturated fat), Cholesterol 17mg cholesterol, Sodium 126mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
MACADAMIA LEMON BARS
These bars enjoy a lot of compliments among my friends and family. I almost have to make them for all of our get-togethers. -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, mix flour, confectioners' sugar and melted butter until crumbly; stir in nuts. Press onto bottom and 1/2 in. up sides of a greased 8-in. square baking dish. Bake 15-20 minutes or until light brown., Meanwhile, in a small bowl, whisk sugar, flour, baking powder and salt. Beat in eggs, lemon juice and zest until blended., Pour over hot crust. Sprinkle with nuts. Bake 10-15 minutes or until lightly browned. Cool completely on a wire rack. Cut into bars. Sprinkle with confectioners' sugar. Refrigerate leftovers.
Nutrition Facts : Calories 226 calories, Fat 12g fat (6g saturated fat), Cholesterol 55mg cholesterol, Sodium 143mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
MACADAMIA COCONUT COOKIE BARS
Provided by Rachael Ray : Food Network
Categories dessert
Time 25m
Yield 16 bars
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F.
- To cookie mix prepared to package directions, add nuts, coconut and white chocolate chips. Butter the baking dish and spread cookie dough evenly into a thin layer across the baking dish. Bake bars for about 15 minutes, or until lightly golden brown. Remove from oven, and cool slightly. Then cut into squares, remove with offset spatula and serve.
COCODAMIA BARS
Steps:
- Preheat oven to 350 degrees F. Open can of condensed milk and place in a pan of very hot water. Don't allow water to get into the condensed milk. Pour melted margarine into a 9" x 13" baking dish to coat evenly. Sprinkle vanilla wafer cookie crumbs on bottom of baking dish to form an even layer. Layer macadamia nuts, vanilla chocolate chips and coconut on the cookie crumbs. Evenly pour condensed milk over all ingredients. Bake 25 minutes or until bubbly. Let cool before cutting into squares.
MACADAMIA COCONUT COOKIE BARS
Provided by Rachael Ray : Food Network
Categories dessert
Time 25m
Yield 16 bars
Number Of Ingredients 5
Steps:
- 9 by 12-inch baking dish
- Preheat oven to 375 degrees F.
- To cookie mix prepared to package directions, add nuts, coconut and white chocolate chips. Butter the baking dish and spread cookie dough evenly into a thin layer across the baking dish. Bake bars for about 20 minutes, or until lightly golden brown. Remove from oven, and cool slightly. Then cut into squares, remove with offset spatula and serve.
CHEWY COCONUT MACADAMIA BARS
Categories Dairy Fruit Nut Dessert Bake Coconut Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about forty 3- by 1-inch bars
Number Of Ingredients 13
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.
CHOCOCHIP, COCONUT & MACADAMIA NUT COOKIE BARS
Make and share this Chocochip, Coconut & Macadamia Nut Cookie Bars recipe from Food.com.
Provided by love4culinary
Categories Bar Cookie
Time 45m
Yield 24 bars
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F In a small saucepan melt butter.
- Stir in your crumbs, and combine thoroughly.
- Press mixture into a 13x9 pan.
- Pour the condensed milk evenly over the crumbs, and then scatter the chocolate chips evenly.
- Next, sprinkle the coconut and nuts evenly.
- Now, press down firmly over the entire mixture.
- Put into your preheated oven and bake for approximately 25-30 minutes until light golden brown.
- Cool completely in pan on top of a wire rack.
WHITE CHOCOLATE-MACADAMIA NUT BARS
White chocolate and macadamia nuts--two of the richest flavors imaginable--come together in these remarkable cookie bars.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Grease rectangular pan, 13x9x2 inches. Heat butter and brown sugar in 3-quart saucepan over low heat about 5 minutes, stirring occasionally, until butter is melted; remove from heat.
- Beat vanilla and eggs into sugar mixture with electric mixer on medium speed. Beat in flour and baking powder on low speed. Stir in half of the nuts and 1/4 cup of the baking chips. Pour into pan. Sprinkle with remaining nuts and 1/2 cup of the baking chips.
- Bake 25 to 30 minutes or until top is golden brown and center is set. Cool about 30 minutes.
- Melt remaining 1/4 cup baking chips and the shortening in 1-quart saucepan over low heat, stirring constantly. Pour into small resealable plastic food-storage bag; seal bag. Cut small opening in a corner of the bag. Squeeze bag to drizzle melted chips over bars. Cool until set. For 48 bars, cut into 8 rows by 6 rows.
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CHEWY COCONUT BARS | COOKIES AND CUPS
From cookiesandcups.com
4.3/5 (30)Total Time 30 minsCategory DessertCalories 144 per serving
- In a medium saucepan melt butter over medium-low heat. Once butter is melted, continue cooking until it boils, swirling the pan constantly so the butter doesn’t burn. Slowly the butter will begin to brown. Once it has reached an amber color remove from the heat and stir in the brown sugar until completely combined. Using a rubber spatula stir in the eggs, vanilla, salt and baking powder.
- Pour the batter into the prepared pan and bake for 20 minutes. The edges will be golden and the center will be almost set.
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