Raspberry Kissed Coconut Bars Recipes

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour and baking powder; gradually beat into creamed mixture. Stir in 1-1/4 cups coconut and walnuts. , Press 3/4 of the dough into a greased 13x9-in. baking pan. Spread with preserves. Sprinkle with chips and remaining 3/4 cup coconut. Crumble remaining dough over the top; press lightly. , Bake until golden brown, 30-35 minutes. Cool in pan on a wire rack. Cut into bars.

Steps:

• HEAT oven to 350 degrees F. Beat butter, sugar, vanilla and salt in large bowl with electric mixer on medium speed until fluffy. Beat in 2 eggs, one at a time, until blended. Gradually beat in 2 cups flour until blended.
• SPREAD evenly in 13 x 9-inch baking pan. Spoon jam over crust, spreading evenly.
• BEAT sweetened condensed milk, cream cheese, lemon juice and remaining 1 egg and 2 tablespoons flour in medium bowl with electric mixer on medium speed until smooth. Stir in 1 1/2 cups coconut. Spoon evenly over jam layer. Sprinkle with remaining 1 cup coconut. Cover with foil. Bake 30 minutes. Uncover and bake an additional 15 to 20 minutes or until edges are golden brown and bottom crust is completely baked. Cool completely in pan on wire rack.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Cream butter and sugar together in a bowl using an electric mixer. Add milk and egg yolks; mix dough to combine. Combine 2 1/2 cups flour, baking powder, and salt in a small bowl; add to dough and mix to combine. Press cookie layer into the prepared baking pan.
• Spread raspberry jam over the base layer in the baking pan.
• Beat eggs in a bowl until foamy. Add flour and keep beating until bright yellow. Mix in sugar and softened butter; beat until well combined. Stir in coconut. Spoon topping evenly over jam.
• Bake in the preheated oven for 20 minutes. Turn the pan so bars bake evenly. Continue baking until topping is set, 15 to 20 minute more. Remove from oven and cool on a wire rack. Cut into bars.

Steps:

• Preheat oven to 375°F.
• Spread 3/4 cup coconut evenly on a baking sheet and toast in middle of oven, stirring once, until golden, about 8 minutes, then cool.
• Blend together flour, sugars, and salt in a food processor, then add butter and blend until a dough begins to form. Transfer to a bowl and knead in oats and toasted coconut until combined well.
• Reserve 3/4 cup dough, then press remainder evenly into bottom of a buttered 13- by 9-inch metal baking pan and spread jam over it. Crumble reserved dough evenly over jam, then sprinkle with remaining 3/4 cup (untoasted) coconut.
• Bake in middle of oven until golden, 20 to 25 minutes, then cool completely in pan on a rack. Loosen from sides of pan with a sharp knife, then lift out in 1 piece and transfer to a cutting board.
• Cut into 24 bars.

Steps:

• Preheat oven to 425°F.
• Combine the flour and salt in a medium bowl; cut in the butter until coarse crumbs form.
• Sprinkle the water over the mixture while tossing to blend well.
• Press mixture evenly onto the bottom of an ungreased 9-inch square baking pan; bake for 20 minutes, or until lightly browned.
• Reduce oven to 350°F.
• Using an electric mixer on high speed, beat the eggs in a large bowl.
• Gradually add the sugar, beating until thick and lemon-colored.
• Gently stir in the coconut.
• Spread the preserves over the baked crust to within 1/4 inch of the edges.
• Carefully spread the coconut mixture over the preserves; bake 25 minutes more, or until golden brown.
• Cool completely before cutting into bars.

Steps:

• Heat oven to 325ºF.
• Line 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Arrange cookies, in single layer, on bottom of prepared pan.
• Combine coconut, sugar and flour in large bowl. Add egg whites and extract; mix well. Carefully spread over cookies. Drop small spoonfuls of jam over coconut mixture; swirl gently with knife to marbleize.
• Bake 28 to 30 min. or until center is almost set and edges are golden brown. Cool completely. Use foil handles to remove dessert from pan before cutting into bars.

Steps:

• Preheat oven to 375°F. In large bowl, with electric mixer, cream together sugar, butter, cream cheese, eggs and vanilla until just blended. Slowly add flour, baking powder and salt until fully combined.
• Spread batter evenly onto ungreased 15x10x1-inch baking sheet. Bake 10 minutes. Remove from oven and spread jam over bars. Sprinkle with coconut; continue to bake for additional 5 minutes. Remove from oven; allow to cool 30 minutes.
• Place white chocolate chips in microwave-safe bowl and heat in microwave on HIGH 1 minute or until melted. Using fork, drizzle melted white chocolate over cookies, then immediately cut into bars and allow to dry.

Steps:

• Heat oven to 425°F.
• Mix flour and salt in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually stir in water with fork until blended; press onto bottom of 8-inch square pan.
• Bake 20 min. or until lightly browned. Reduce oven temperature to 350°F.
• Beat eggs in same bowl with mixer on high speed until frothy. Gradually beat in sugar until thick and lemon colored. Stir in coconut. Spread preserves over crust to within 1/4 inch of edges; cover with coconut mixture.
• Bake 25 min. or until golden brown. Cool completely before cutting into bars.

Steps:

• In a small bowl, combine cracker crumbs and butter. Press into a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with coconut; drizzle with milk. , Bake at 350° for 20-25 minutes or until lightly browned. Cool completely on a wire rack., Spread preserves over crust. Sprinkle with walnuts. In a microwave, melt chocolate chips; stir until smooth. Drizzle over walnuts. Repeat with white chips. Cut into bars. Refrigerate for 30 minutes or until chocolate is set.