Coconut Cream Pie Gooey Bars Recipes

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GOOEY COCONUT PIE BARS



Gooey Coconut Pie Bars image

These Gooey Coconut Pie Bars are an easy dessert recipe! They have a shortbread crust and a gooey coconut filling. Perfect for coconut lovers!

Provided by Dorothy Kern

Time 1h

Number Of Ingredients 8

1 cup unsalted butter (softened)
2 cups all purpose flour
1/2 cup powdered sugar
1/2 teaspoon salt
1 can (14 ounces sweetened condensed milk)
1 large egg
1 teaspoon coconut extract
2 cups shredded sweetened coconut

Steps:

  • Line a 9x13" pan with foil and spray with cooking spray. Preheat oven to 350°F.
  • Place butter, flour, salt and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer). Mix until smooth a cookie dough forms.
  • Place shortbread in the prepared pan. Spray your hands with cooking spray and press to a thin layer in the pan. Bake shortbread layer for 15 minutes.
  • While the crust is baking, stir together sweetened condensed milk, egg, and coconut extract. Stir in coconut. After 15 minutes of baking, pour the milk mixture carefully over the hot crust. Continue baking for about 17-19 minutes until the sides start to look golden brown.
  • Cool completely before cutting into bars. Store in an airtight container for up to 3 days or freeze for up to one month.

Nutrition Facts : ServingSize 1 Bar, Calories 245 kcal, Carbohydrate 28 g, Protein 3 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 34 mg, Sodium 874 mg, Fiber 1 g, Sugar 20 g

GOOEY COCONUT BARS



Gooey Coconut Bars image

Coconut is my new favorite flavor for anything. I found this recipe that I cut out from an old magazine, but never tried until today. I wish I had never tried it. It is so easy and so good and fattening. I did use egg substitute and low fat cream cheese, but.....

Provided by mandabears

Categories     Bar Cookie

Time 50m

Yield 48 squares

Number Of Ingredients 8

1 (18 1/4 ounce) package French vanilla cake mix
4 eggs, divided
1/2 cup butter, melted
8 ounces cream cheese, softened
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 (16 ounce) box confectioners' sugar
1 1/2 cups shredded coconut

Steps:

  • Preheat oven to 350 degrees.
  • Spray a 13 x 9 pan with cooking spray or butter generously.
  • Mix cake mix, melted butter and 2 eggs until crumbly.
  • Press into bottom of pan and up about 1 inch around the edge.
  • In a large bowl mix: cream cheese, the other 2 egtgs, vanilla and almond extracts, confectioners sugar and coconut.
  • Pour over crust.
  • Bake for 45 minutes or until top is golden brown.
  • Cool completely in pan.
  • Cut into small squares.

Nutrition Facts : Calories 140.8, Fat 7, SaturatedFat 4.1, Cholesterol 28.1, Sodium 105.3, Carbohydrate 18.6, Fiber 0.6, Sugar 14.2, Protein 1.6

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.

GOOEY COCONUT DREAM BARS



Gooey Coconut Dream Bars image

This delicious recipe is courtesy of Amy Scherber and Toy Kim Dupree and can be found in "The Sweeter Side of Amy's Bread."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 20 bars

Number Of Ingredients 6

1 cup semisweet chocolate chips
2 cups sweetened flaked coconut
1 3/4 cups plus 2 tablespoons sweetened condensed milk
3 cups graham cracker crumbs (from about 20 crackers)
3/4 cup unsalted butter, melted
1/4 teaspoon coarse salt

Steps:

  • Preheat oven to 350 degrees with a rack in the center of oven. Butter a 9-by-13-inch baking pan and line with parchment paper; set aside.
  • To make the crust: In a medium bowl, mix together graham cracker crumbs, melted butter, and salt. Pour mixture into prepared pan and press into bottom of pan using your fingertips.
  • To make the topping: In another medium bowl, mix together chocolate chips and coconut; sprinkle evenly over crust.
  • Pour condensed milk evenly over coconut and chips, covering the entire surface. Transfer to oven and bake, rotating pan halfway through baking, making sure the milk does not get too brown or bubble over in the pan, 26 to 32 minutes.
  • Transfer baking pan to a wire rack to cool completely. Cut into 20 squares. Serve immediately, or wrap each bar tightly with plastic wrap and keep refrigerated until ready to serve.

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