FUDGY COCONUT SQUARES
Whenever I taste these rich, delicious layered bars, I think of my childhood. My parents were missionaries in Thailand, and Mother was able to get these common ingredients there - the squares reminded us of the candy bars back home. -Pam Tesh, Lexington, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield about 4 dozen.
Number Of Ingredients 15
Steps:
- In a bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine flour, cocoa and walnuts; add to the creamed mixture. Spread into a greased 13x9-in. baking pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. , Combine condensed milk and coconut; carefully spread over the hot chocolate layer. Bake at 350° for 20 minutes or until coconut is lightly browned. , Combine icing ingredients until smooth; spread over warm bars. Refrigerate at least 1 hour before cutting.
Nutrition Facts : Calories 289 calories, Fat 14g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 129mg sodium, Carbohydrate 39g carbohydrate (32g sugars, Fiber 1g fiber), Protein 4g protein.
COCONUT ICE SQUARES
This recipe was re-tested and updated on 05 April 2011. It now uses 250g of sweetened condensed milk and works beautifully.
Provided by Lesley Waters
Categories Buffet, Snack, Treat
Time 15m
Yield Approx 30 pieces
Number Of Ingredients 4
Steps:
- Using a wooden spoon, mix together the condensed milk and icing sugar in a large bowl. It will get very stiff. Work the coconut into the mix until it's well combined - use your hands, if you like.
- Split the mix into two and knead a very small amount of food colouring into one half. Dust a board with icing sugar, then shape each half into a smooth rectangle and place one on top of the other. Roll with a rolling pin, re-shaping with your hands every couple of rolls, until you have a rectangle of two-tone coconut ice about 3cm thick.
- Transfer to a plate or board and leave uncovered for at least 3 hrs or ideally overnight to set. Cut into squares with a sharp knife and pack into bags or boxes. These will keep for up to a month at least, if stored in an airtight container.
Nutrition Facts : Calories 739 calories, Fat 4 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein
NO-BAKE FUDGY COCONUT COOKIES
My daughter works at a summer camp, so I send treats. Instead of a cookie jar we use a coffee can and call it the Wrangler Feeding Trough. Everyone asks for this cookie. -Sue Klemm, Rhinelander, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the first five ingredients. Bring to a boil, stirring constantly. Cook and stir 3 minutes., Remove from heat; stir in peanut butter and vanilla until blended. Stir in oats and coconut. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets., In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over cookies. Refrigerate until set. Store in airtight containers.
Nutrition Facts : Calories 101 calories, Fat 5g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 63mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
TOASTED-COCONUT MARSHMALLOW SQUARES
Provided by Gina Marie Miraglia Eriquez
Categories Candy Mixer Dessert Christmas Kid-Friendly New Year's Eve Coconut Winter Gourmet Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes about 4 dozen candies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F with rack in middle.
- Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7 to 10 minutes.
- Oil 9-inch baking pan, then sprinkle bottom with 1/2 cup toasted coconut.
- Sprinkle gelatin over 1/2 cup water in bowl of mixer and let soften while making syrup.
- Heat sugar, corn syrup, salt, and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring until sugar has dissolved. Bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Put thermometer into syrup and continue boiling, without stirring, until it registers 240°F (soft-ball stage). Remove from heat and let stand until bubbles dissipate.
- With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl. Increase speed to high and beat until very thick, about 15 minutes. Add vanilla and coconut extracts and beat 1 minute more.
- Spoon marshmallow over toasted coconut in baking pan and press evenly with dampened fingertips to smooth top (it will be very sticky), then evenly sprinkle top with 1/2 cup toasted coconut.
- Let stand, uncovered, at room temperature until firm, about 2 hours.
- Run a sharp knife around edge of marshmallow and invert onto a cutting board. Cut into 3/4-inch-wide strips, then cut each strip into 3/4-inch squares.
- Put remaining toasted coconut in a small bowl and dredge marshmallows in it to coat completely.
FUDGY COCONUT SQUARES
Make and share this Fudgy Coconut Squares recipe from Food.com.
Provided by CookingONTheSide
Categories Bar Cookie
Time 1h5m
Yield 4 dozen bars, 48 serving(s)
Number Of Ingredients 14
Steps:
- In mixing bowl, cream butter and sugar.
- Add eggs and vanilla. Mix well.
- Combine flour, cocoa and walnuts; add to the creamed mixture.
- Spread into a greased 13-inch x 9-inch x 2-inch baking pan. Bake at 350 degrees for 30 minutes or until a toothpick inserted near the center comes out clean.
- Combine condensed milk and coconut; carefully spread over the hot chocolate layer. Bake at 350 degrees for 20 minutes or until coconut is lightly browned.
- Combine icing ingredients until smooth.
- Spread icing over warm bars.
- Refrigerate at least 1 hour before cutting.
Nutrition Facts : Calories 146.7, Fat 7.6, SaturatedFat 4.5, Cholesterol 27.9, Sodium 48.2, Carbohydrate 19, Fiber 0.7, Sugar 15.9, Protein 2
COCONUT SQUARES
This recipe is from my girlfriends mom. She used to make these when we were kids. I have had this recipe for a long time and just recently ran across it. If you like coconut, you will like these.
Provided by KTs Mom
Categories Bar Cookie
Time 1h
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first three ingredients and pack the mixture into a buttered 8 inch square pan.
- Bake at 350 degrees for 15 minutes.
- Combine ALL remaining ingredients and pour over baked layer.
- Return to oven and bake 30 minutes longer.
- Cool completely and cut into squares.
Nutrition Facts : Calories 230.5, Fat 12.1, SaturatedFat 7.2, Cholesterol 41.7, Sodium 100.1, Carbohydrate 29.3, Fiber 1.5, Sugar 21.4, Protein 2.8
RASPBERRY COCONUT SQUARES
Categories Cookies Food Processor Mixer Berry Dairy Dessert Bake Picnic Kid-Friendly Raspberry Coconut Family Reunion Shower Chill Party Potluck Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 35 roughly 2 1/2-inch squares
Number Of Ingredients 12
Steps:
- Preheat oven to 350° F. Lightly grease a 17-by 12-inch jelly-roll pan.
- Make crust:
- In a food processor finely grind graham crackers (you will have about 2 cups crumbs). Cut margarine or butter into bits. In a large bowl stir together crumbs, flour, and sugar. Add margarine or butter with your fingertips blend until mixture resembles coarse meal. In a bowl lightly beat eggs. Add eggs to crumb mixture, tossing with a fork to blend, and press evenly onto bottom of pan.
- Make Filling:
- Spread jam evenly over crust. In a lage bowl with an electric mixer beat butter briefly and add sugar, beating until light and fluffy. Add eggs one at a time, beating well after addition. Add coconut and beat until combined.
- Drop coconut mixture by small spoonfulls over jam and spread carefully, coating jam evenly.
- Bake confection in middle of oven 20 minutes, or until golden brown, and cool in pan on a rack. Chill confection until cold, at least 1 hour, before cutting.
ISAAC'S CHOCOLATE COCONUT SQUARES
Go loco over coconut with these melt-in-the-mouth chocolate treats
Provided by Lesley Waters
Categories Afternoon tea, Buffet, Dessert, Snack, Treat
Time 45m
Yield Cuts into 16
Number Of Ingredients 11
Steps:
- Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 20cm square baking tin. Beat together the butter and sugar until pale and creamy, then beat in the eggs. Add 1 tbsp of the flour if the mix starts to curdle.
- Sieve in the flour, baking powder and cocoa and fold in with a metal spoon. Stir in the milk. Scrape mix into the tin and level the top. Bake for 18-20 mins or until the cake springs back when pressed. Allow to cool in the tin.
- To make the icing, put the chocolate, butter and 4 tbsp water in a pan and gently heat until melted. Allow to cool slightly, then beat in the icing sugar.
- Remove cake from tin and peel away paper. Cut into 16 squares. Dip the squares into the icing, then roll in the coconut. Allow to set on cooling rack.
Nutrition Facts : Calories 225 calories, Fat 13 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.34 milligram of sodium
COCONUT ANGEL SQUARES
I have so many speedy dessert recipes, but this one is truly special. A friend shared it with me, and it immediately became the one I prefer because it tastes like a coconut cream pie with only a fraction of the work. -Betty Claycomb, Alverton, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12-15 servings.
Number Of Ingredients 7
Steps:
- Place cake cubes in a greased 13-in. x 9-in. dish. In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes (mixture will be thick). Add ice cream and 3/4 cup coconut; beat on low just until combined. , Spoon over cake cubes. Spread with whipped topping. Toast remaining coconut; sprinkle over top. Cover and chill for at least 1 hour. Refrigerate leftovers.
Nutrition Facts :
LEMON COCONUT SQUARES
I have been searching for this recipe and finally found it on a Newfoundland recipe site so am putting it here for safekeeping. One of my all time favourites
Provided by Jennifer Dawn
Categories Bar Cookie
Time 45m
Yield 24-30 squares
Number Of Ingredients 6
Steps:
- Preheat oven at 350°F.
- Mix together dry ingredients.
- Cut butter in until the butter is completely incorporated into the dry ingredients.
- Press half the crumb mixture into a 9 x 13 well greased pan.
- Pour lemon filling ( commercial or homw made ) over the bottom crumbs.
- Gently sprinkle the remaining crumbs over the lemon filling.
- Bake for 30 - 35 minutes or until light golden brown.
- Cool completely in pan before cutting into squares
- Lemon filling.
- 1/3 cup corn starch.
- 1/3 cup cake flour.
- pinch of salt.
- 1 1/2 cups of sugar.
- 5 egg yolks, slightly beaten.
- Zest of 2 large lemons.
- Juice of 2 large lemons.
- 2 cups water.
- 2 tablespoons of butter.
- In a medium sauce pan, combine corn starch, cake flour, sugar and salt. Pour in water and stir constantly over medium low heat until mixture comes to a slow boil. Remove the pan from the heat and reduce heat to low. Pour about a cup of this mixture onto the slightly beaten egg yolks while whiosking constantly. Pour the egg mixture back into the other mixture, whisking constantly. Return to the stove and cook for an additional 3 minutes, stirring constnatly. remove from heat and stir in lemon juice and lemon rind. Whisk in butter, one tablespoon at a time.
FUDGY CHOCOLATE SQUARES
These deeply chocolatey squidgy sponge squares are gluten-free - try served as a dessert with ice cream
Provided by Sara Buenfeld
Categories Treat
Time 1h5m
Yield Cuts into 16
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a 20 x 30cm brownie tin with baking parchment. Tip the butter and chocolate into a non-stick saucepan and melt over a low heat, stirring every now and then, until smooth - take care not to overheat it. Leave to cool.
- Meanwhile, mix the sugar, flour, cocoa and almonds with the xanthan gum. Stir into the chocolate mixture, then beat in the eggs and add the walnuts. Turn the mixture into the tin, level with a spatula and bake for 30-35 mins until firm and just cooked - when tested with a skewer, the crumb should still be a little moist. Cool in the tin.
- To make the icing, melt the butter in a non-stick pan. Stir in the cocoa and cook, stirring, for about 1 min. Add the icing sugar and milk, and beat well. Pour on top of the cooled cake, scatter with the walnuts and lightly press them in. Leave until set, then carefully remove from the tin, strip off the baking parchment and cut into squares. Will keep for several days in a tin.
Nutrition Facts : Calories 448 calories, Fat 28 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
FUDGIESCOTCH SQUARES
I first used this recipe in 1968, then lost it. I called Nestle Long Distance(before 800 #)& waited until they found the recipe, then dictated it to me over the phone. That long distance bill was not pretty!! The recipe is.
Provided by mandabears
Categories Bar Cookie
Time 40m
Yield 36 squares
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Mix all ingredients in large bowl.
- Pat into 9 inch square pan, either greased wiith butter or sprayed with Butter Flavored Cooking Spray.
- Bake@ 350 degrees Fahrenheit for 30-35 minutes.
- Cool for at least one hour before cutting into 1 inch squares.
Nutrition Facts : Calories 123.6, Fat 6.1, SaturatedFat 2.8, Cholesterol 4.1, Sodium 36, Carbohydrate 15.8, Fiber 0.6, Sugar 13.2, Protein 2
CRISPY CHOCOLATE SQUARES
Folks will think you slaved away on these fast and fudgy treats. People often request the recipe and are surprised to find out how easy they are to make. Even kids can make 'em! -Karen Speidel, Wheeling, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 4 dozen.
Number Of Ingredients 12
Steps:
- In a large microwave-safe bowl, combine the marshmallows, peanut butter, chocolate chips and butter. Cover and microwave on high for 1-1/2 minutes. Stir until well blended (the mixture will be lumpy). Add cereal and peanuts; stir until well coated. Spread into a greased 13-in. x 9-in. pan. , For the frosting, combine chocolate chips, butter and milk in another microwave-safe bowl. Cover and microwave on high for 1 minute. Add sugar and vanilla. With an electric mixer, beat frosting until smooth. Spread over the cereal mixture. Cover and refrigerate until firm, about 2 hours. Cut into squares.
Nutrition Facts :
CHEWY COCONUT SQUARES
Make and share this Chewy Coconut Squares recipe from Food.com.
Provided by Dancer
Categories Bar Cookie
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat in 350 degree oven.
- Cream butter and 1/4 cup sugar till light and fluffy.
- Stir in 1/2 cup flour.
- Put in greased 8 X 8"pan and bake at 350 degrees for 10 minutes.
- (You may have to press it out to a thin layer.) Meanwhile, mix remaining 1/2 cup sugar, 2 tbsps.
- flour, salt, vanilla, egg, nuts and coconut.
- Spread evenly over baked dough.
- Bake 20 to 25 minutes or till golden.
- While warm, cut into squares.
Nutrition Facts : Calories 165.7, Fat 9.5, SaturatedFat 5, Cholesterol 27.8, Sodium 96.9, Carbohydrate 18.8, Fiber 1.2, Sugar 13.1, Protein 2.3
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