COCONUT GRAHAM CRACKER SQUARES
These bar cookies travel well and feed a lot of people at potlucks and family reunions. Kids especially like their rich flavor.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 14
Steps:
- In a heavy saucepan, melt butter. Stir in sugar, milk and eggs. Bring to a boil; cook and stir for 10 minutes. Remove from the heat. Stir in coconut, nuts and cracker crumbs. , Line a greased 15x10x1-in. pan with 12 whole crackers. Spread with the coconut mixture. Top with remaining crackers; press down gently. Cover with plastic wrap and refrigerate for 30 minutes. , Meanwhile, in a small bowl, combine frosting ingredients; beat until smooth. Break each cracker into four portions; spread with frosting.
Nutrition Facts : Calories 179 calories, Fat 9g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 168mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
COCONUT GRAHAM BARS
My mom called these bars 'Out of this World bars'. The richness goes over well at any get-together.-Patty Van Zyl, Hospers, Iowa
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 13-in. x 9-in. baking pan. Bake at 350° for 8-10 minutes or until lightly browned. , Combine coconut and milk; spread over warm crust. Bake for 12-15 minutes or until edges are lightly browned. Cool on a wire rack. , In a large saucepan, combine the brown sugar, cream and butter. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute. Remove from the heat; stir in chocolate chips until melted. Spread over coconut layer. Cool before cutting.
Nutrition Facts : Calories 123 calories, Fat 6g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 58mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.
TOASTY SWEET COCONUTTY GRAHAM CHEX MIX®
I was given this recipe from a good friend. It was really good. Then I toasted the coconut and almonds and it was really, really good! Great finger food for watching football and parties!
Provided by TADA
Categories Appetizers and Snacks Snacks Party Mix Recipes
Time 1h15m
Yield 36
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread coconut out on a baking sheet. Spread almonds onto a separate baking sheet.
- Bake coconut and almonds in the preheated oven for 15 minutes. Remove baking sheets from oven and stir; continue cooking, stirring every 4 to 5 minutes, until coconut and almonds are golden brown, 5 to 10 minutes.
- Combine coconut, almonds, rice cereal squares, and honey graham cereal together in a large bowl.
- Bring white sugar, corn syrup, and butter to a boil in a saucepan. Heat to 240 degrees F (115 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface, about 10 minutes.
- Pour sugar mixture over cereal mixture and stir until well coated. Pour mixture out onto 2 baking sheets to cool, stirring occasionally to prevent clumping.
Nutrition Facts : Calories 349 calories, Carbohydrate 50.1 g, Cholesterol 20.3 mg, Fat 16 g, Fiber 2.4 g, Protein 3.4 g, SaturatedFat 8.1 g, Sodium 278.6 mg, Sugar 24.2 g
GRAHAM CRACKER-COCONUT PIE CRUST
In my search for the ultimate coconut cream pie, I came across this recipe. Wonderful stuff! from Icebox Pies cookbook.
Provided by skat5762
Categories Dessert
Time 17m
Yield 1 pie crust
Number Of Ingredients 5
Steps:
- Preheat oven to 350-degrees.
- Place graham crackers in food processor and process until finely ground.
- Can also put them inside plastic bag and use a rolling pin to grind down by hand.
- Combine crumbs, butter, coconut, coconut extract and salt in bowl, stirring until crumbs are moistened.
- Press mixture evenly across 9-inch pie plate.
- Bake crust until crisp, about 7 minutes.
- Let cool completely before filling.
- Crust may be tightly wrapped in plastic and frozen up to one month.
Nutrition Facts : Calories 995.6, Fat 43.5, SaturatedFat 24.2, Cholesterol 30.4, Sodium 1345.9, Carbohydrate 140.6, Fiber 6.4, Sugar 68, Protein 12.1
NO-BAKE PEANUTTY GRAHAM TREATS
I invented this easy no-bake recipe because of a bake sale at work, combined with my boredom with the usual rice cereal version. It was one of the most requested cookies, and helped me make enough for a down payment on my home! Top these with chocolate chips, and they taste just like s'mores!
Provided by ~Marianne~
Categories Desserts Cookies No-Bake Cookie Recipes
Time 40m
Yield 24
Number Of Ingredients 5
Steps:
- Spray a 9x13 inch baking pan with nonstick spray; set aside.
- Melt the peanut butter, butter, and marshmallows in a saucepan over medium heat, stirring until smooth. Stir in the honey. Remove from heat; stir in the honey graham cereal. Press the mixture evenly into the prepared pan with a greased spatula. Allow to cool; cut into squares to serve.
Nutrition Facts : Calories 182.6 calories, Carbohydrate 31.6 g, Cholesterol 5.1 mg, Fat 5.1 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 1.8 g, Sodium 189.3 mg, Sugar 18.8 g
GRAHAM COCONUT TREATS
To satisfy a sweet tooth, try these deliciously different bars suggested by Dumont, Minnesota field editor Renee Schwebach. 'A fun variety of flavors and textures assures that the treats never last long,' she relates.
Provided by Allrecipes Member
Time 20m
Yield 36
Number Of Ingredients 8
Steps:
- In a double boiler, combine eggs, sugar and butter. Cook and stir over boiling water until mixture thickness and reaches 160 degrees F. Remove from the heat; cool. Add remaining ingredients; mix well. Spoon into a greased 13-in. x 9-in. x 2-in. baking pan. Refrigerate for at least 2 hours. Cut into squares.
Nutrition Facts : Calories 153.9 calories, Carbohydrate 19.4 g, Cholesterol 29.1 mg, Fat 8.3 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 4 g, Sodium 93.4 mg, Sugar 14.4 g
CHOCOLATE-COCONUT GRAHAM CRACKERS
These sweet and chocolaty cookies are incredibly easy to make.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes 24
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with waxed paper; set aside. On a rimmed baking sheet, toast coconut until golden, 6 to 8 minutes.
- Meanwhile, place chocolate in a medium bowl set over (not in) a saucepan of simmering water; stir frequently until almost melted. Remove from heat, and stir until completely melted.
- One at a time, dip one short end of each cracker into chocolate, coating about half of cracker. Place on prepared baking sheet; sprinkle chocolate with coconut. Refrigerate until chocolate has hardened, about 10 minutes.
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