Coconut Bar Cookies Recipes

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BUTTERY COCONUT BARS



Buttery Coconut Bars image

My coconut bars are an American version of a Filipino coconut cake called bibingka. These are a crispier, sweeter take on the Christmas tradition I grew up with. —Denise Nyland, Panama City, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 3 dozen.

Number Of Ingredients 13

2 cups all-purpose flour
1 cup packed brown sugar
1/2 teaspoon salt
1 cup butter, melted
FILLING:
3 large eggs
1 can (14 ounces) sweetened condensed milk
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup butter, melted
3 teaspoons vanilla extract
1/2 teaspoon salt
4 cups sweetened shredded coconut, divided

Steps:

  • Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake until light brown, 12-15 minutes. Cool 10 minutes on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk the first 7 filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake until light golden brown, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.

Nutrition Facts : Calories 211 calories, Fat 12g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 166mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

COCONUT BARS



Coconut Bars image

My friend at work made these for a party we were having. They were sooooo goood I had to have the recipe. Now, my family ask me to make these all the time.

Provided by paula giles

Categories     Bar Cookie

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 7

1/2 cup butter
2 cups brown sugar
2 eggs
2 teaspoons vanilla
1 cup flour
2 teaspoons baking powder
1 1/2 cups coconut

Steps:

  • Melt butter in pan, remove from heat and add brown sugar, stir until dissolved cool slightly.
  • add eggs and vanilla.
  • Beat well.
  • stir in flour and baking powder.
  • Mix thourghly add coconut.
  • pour into 9x13 pan sprayed w/Pam.
  • bake at 350 30 minutes cut while warm.

CHOCOLATE-COCONUT BARS



Chocolate-Coconut Bars image

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

3 cups finely ground cookies (12 ounces), such as graham crackers or chocolate wafers, or a combination
1/4 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 cup pecan pieces
1 cup semisweet chocolate chips or chunks
1 can (14 ounces) sweetened condensed milk
1 1/2 cups sweetened shredded coconut

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.

CHEWY COCONUT BARS



Chewy Coconut Bars image

You can't eat just one of these delicious bar cookies packed with chocolate, coconut, and walnuts.

Provided by Myrtis Gunnels

Categories     Desserts     Cookies     Fruit Cookie Recipes     Coconut

Yield 18

Number Of Ingredients 10

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
⅔ cup shortening
2 cups packed brown sugar
1 teaspoon vanilla extract
3 eggs
1 ½ cups semisweet chocolate chips
¾ cup chopped walnuts
½ cup shredded coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  • In large bowl, cream the shortening, brown sugar, eggs and vanilla extract. Slowly blend in flour, baking powder, and salt. Mix until well blended. Fold in chocolate chips, walnuts and coconut. Spread the mixture evenly in pan.
  • Bake 20 to 25 minutes. Let cool before cutting into bars.

Nutrition Facts : Calories 331.6 calories, Carbohydrate 45.3 g, Cholesterol 31 mg, Fat 16.5 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 5.5 g, Sodium 118 mg, Sugar 32.4 g

CHOCO-COCONUT BAR COOKIES



Choco-Coconut Bar Cookies image

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

1 ½ cups all-purpose flour
½ cup butter
½ cup packed brown sugar
¼ teaspoon salt
1 (12 ounce) package semisweet chocolate chips
2 eggs
1 ½ cups shredded sweetened coconut
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
½ teaspoon baking powder
¼ teaspoon salt

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

COCONUT CREAM BARS



Coconut Cream Bars image

With its pie-or-cookie personality, this familiar yet exotic dessert has something for everyone: There are cookies, custard, cream, and coconut in every bite.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 dozen

Number Of Ingredients 10

2 1/2 cups sweetened flaked coconut
3 boxes (5.3 ounces each) shortbread cookies, coarsely broken
1 cup plus 2 tablespoons granulated sugar
6 tablespoons cornstarch
1/2 teaspoon salt
4 1/2 cups whole milk
6 large egg yolks
6 tablespoons cold unsalted butter, cut into small pieces
1 1/2 cups heavy cream
3 tablespoons confectioners' sugar

Steps:

  • Preheat oven to 350 degrees. Spread coconut in an even layer on a rimmed baking sheet. Bake, stirring once or twice, until golden, 8 to 10 minutes. Let cool completely. Leave oven on.
  • Process cookies and 1/2 cup coconut in a food processor until finely ground and mixture begins to clump together, about 2 minutes. Transfer mixture to a 9-by-13-inch rimmed baking sheet; press into an even layer on bottom. Bake until golden and firm to the touch, 12 to 15 minutes. Let cool on sheet on a wire rack.
  • Whisk together the granulated sugar, cornstarch, and salt in a large saucepan. Whisk in milk and egg yolks. Cook over medium heat, whisking constantly, until mixture comes to a boil, 5 to 6 minutes. Continue to cook, whisking constantly, until thickened, about 3 minutes more. Remove from heat. Add butter, whisking until combined. Stir in 1 1/2 cups coconut.
  • Spoon the custard onto cooled crust; smooth top with an offset spatula. Press plastic wrap directly onto custard surface, to prevent a skin from forming. Refrigerate until set, about 3 hours.
  • Beat cream and confectioners' sugar in a large chilled stainless-steel bowl until stiff peaks form. Set aside.
  • Cut custard-filled crust into 24 bars (each about 3 by 1 1/2 inches). Transfer to a platter. Spoon whipped cream into a pastry bag fitted with a medium star tip. Beginning at one corner, pipe a zigzag pattern over each bar. Sprinkle bars with remaining 1/2 cup coconut.

COCONUT BAR COOKIES



Coconut Bar Cookies image

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

1/2 cup unsalted butter
2 cups graham cracker crumbs
6 ounces semi-sweet chocolate chips
14 ounces sweetened condensed milk
1 cup chopped walnuts
1 cup coconut

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.

COWBOY COOKIE BARS



Cowboy Cookie Bars image

These cowboy cookies are served as bars, giving them a texture that will send you to flavor heaven. Trust us, you'll be making them all. the. time.

Categories     dessert     Quaker Oats     recipes     partnerships

Time 1h15m

Yield 12

Number Of Ingredients 14

Cooking spray
1 c. unbleached all purpose flour
1/2 tsp. baking soda
1/2 tsp. Kosher salt
1 stick unsalted butter, room temperature
1/2 c. granulated sugar
1/3 c. packed brown sugar
2 large eggs
1 tsp. pure vanilla extract
1 1/3 c. semisweet chocolate chips
1 1/3 c. peanut butter chips
1 1/3 c. sweetened coconut flakes
1 1/3 c. chopped pecans
1 1/3 c. Quaker Old Fashioned Oats

Steps:

  • Preheat oven to 375°. Grease a 9 by 13-inch baking dish with cooking spray.
  • In a medium bowl, whisk the flour, baking soda, and salt.
  • In a large bowl, using an electric mixer, beat the butter and sugars on medium-high until light and fluffy, about 3 minutes. Beat in the eggs and vanilla until well combined.
  • Reduce speed to low and add the dry ingredients to the wet, beating just until combined. Fold in 1 cup each of the chocolate chips, peanut butter chips, coconut flakes, pecans, and oats.
  • Spoon the batter into the prepared baking dish and spread into an even layer with a spatula. Evenly sprinkle the remaining ⅓ cup of the chocolate chips, peanut butter chips, coconut flakes, pecans, and oats over the batter.
  • Bake until golden and cookie is baked, tenting with foil during cooking if coconut is browning too quickly, about 30 to 35 minutes. Let cool on a wire rack, then slice and serve.

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