Macadamia Coconut Bars Recipes
MACADAMIA COCONUT COOKIE BARS
Provided by Rachael Ray : Food Network
Categories dessert
Time 25m
Yield 16 bars
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F.
- To cookie mix prepared to package directions, add nuts, coconut and white chocolate chips. Butter the baking dish and spread cookie dough evenly into a thin layer across the baking dish. Bake bars for about 15 minutes, or until lightly golden brown. Remove from oven, and cool slightly. Then cut into squares, remove with offset spatula and serve.
MACADAMIA-COCONUT LIME BARS
Katie Rose from Pewaukee, Wisconsin shares this sweet-tart dessert. The shortbread-nut crust and tangyy filling make it a satisfying dessert or afternoon snack.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a food processor, combine the flour, confectioners' sugar, nuts and lime zest; cover and process until nuts are finely chopped. Add the butter; pulse just until mixture is crumbly., Press into an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 20-22 minutes or until golden brown. , In a small bowl, whisk the egg, sugar, coconut, lime juice, flour, lime zest and baking powder until blended. Pour over hot crust. Bake 20-22 minutes longer or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.
Nutrition Facts : Calories 220 calories, Fat 10g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 92mg sodium, Carbohydrate 32g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
MACADAMIA COCONUT BARS
These are absolutely divine. No one will believe that a packaged cookie mix is the main ingredient. Not fond of macadamia nuts? Try pecans, walnuts, almonds or cashews.-Sarah Wilkinson, Bellevue, Nebraska
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 4
Steps:
- Prepare cookie mix according to package directions. Stir in the chips, nuts and coconut. Spread into a greased 13-in. x 9-in. baking pan. , Bake at 375° for 12-15 minutes or until lightly browned around edges. Cool on a wire rack for 25 minutes before cutting.
Nutrition Facts :
HAWAIIAN MACADAMIA-COCONUT SQUARES
Instant coffee powder adds intrigue to these rich, chewy bars.
Provided by Judy Farris
Categories Desserts Cookies Nut Cookie Recipes Macadamia Nut
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (170 degrees C). Grease a 9 X 13 inch baking pan; set aside.
- In a large mixing bowl, beat butter, 1 cup brown sugar, instant coffee powder, 1/4 teaspoon cinnamon and 1/4 teaspoon salt until light and fluffy.
- Stir in flour 1/2 cup at a time, blending well after each addition. Spread evenly in prepared pan.
- Bake 20 minutes. Cool in pan on rack 15 minutes.
- In a large bowl, beat eggs and vanilla with remaining 1 cup brown sugar, 1/4 teaspoon cinnamon and 1/4 teaspoon salt. Stir in coconut and macadamias.
- Spread evenly over cooled baked layer. Bake 40 to 50 minutes, or until golden brown and firm to the touch.
- Use a knife to loosen cookies around edges while warm. Cool completely in pan on rack. Cut into 48 (about 1 1/2 inch) squares, cutting 6 strips one way and 8 strips the other way. Store in an airtight container at room temperature 1 week; freeze for longer storage.
Nutrition Facts : Calories 294 calories, Carbohydrate 30.9 g, Cholesterol 43.6 mg, Fat 18.6 g, Fiber 1.9 g, Protein 3.1 g, SaturatedFat 8 g, Sodium 135.2 mg, Sugar 20.7 g
CHEWY COCONUT MACADAMIA BARS
Categories Dairy Fruit Nut Dessert Bake Coconut Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about forty 3- by 1-inch bars
Number Of Ingredients 13
Steps:
- Preheat oven to 350° F. and butter a 13- by 9-inch baking pan.
- Make shortbread layer:
- In a food processor pulse shortbread ingredients until mixture just forms a dough. Pat dough evenly onto bottom of pan and bake 20 minutes, or until pale golden.
- Make topping while shortbread is baking:
- In a large saucepan melt butter over low heat and remove pan from heat. Whisk in brown sugar until dissolved and whisk in coconut cream, heavy cream, and lemon juice until combined well. Stir in flaked coconut and nuts.
- Pour topping over shortbread. Reduce temperature to 325° F. and bake confection until top is golden and center is bubbling, 45 to 50 minutes. Cool confection completely in pan on a rack and cut into bars. Bars may be made ahead and kept, wrapped well, chilled 4 days or frozen 3 weeks. Serve bars chilled or at room temperature.
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- Prepare an 8x8 inch pan (or 9x9/10x10) with parchment paper hanging over the edges. Spray lightly with cooking spray.
- Combine half a cup of flour with the macadamia nuts and pulse in a food processor. Combine the rest of the shortbread base ingredients in a large bowl and mix together with a pastry blender or your hands.
- Press into the prepared pan as firmly as you can. You can place a piece of parchment over the top and smooth out with a measuring cup to make sure it is evenly pressed into the pan. Lightly mark the top with a fork then bake for 20 minutes. Let cool for a few minutes
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- Pre-heat oven to 350F. Line an 8″ x 6″ tupperware container (or any oven-safe dish of a similar size) with parchment paper and set aside.
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- Bake in a pre-heated oven for approx 20 mins. Remove from oven and cool on a rack (they will appear softer at first but will firm up as they cool). Cut into pieces, dust with powdered coconut water (using a sieve), drizzle with extra date syrup and enjoy! Store leftovers in a sealed tupperware container.
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- Heat oven to 375°F. Lightly spoon flour into measuring cup; level off. In large bowl, combine all base ingredients; mix with fork until crumbly. Press mixture evenly in bottom of ungreased 13x9-inch pan.
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- Bake at 375°F. for 12 to 18 minutes or until topping is bubbly and edges of base are golden brown.
- Remove pan from oven. Sprinkle with chocolate chips. Let stand 5 minutes to soften chips. With back of spoon, carefully spread chocolate evenly over bars. Cool 1 1/2 hours or until completely cooled. Cut into bars.
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- Preheat your oven to 350 degrees Fahrenheit. Lay the coconut out on a sheet pan or baking dish and let it toast for 5-15 minutes, or until the coconut is golden. The length of time it takes for the coconut to toast will depend on its size and thickness, so watch it closely to prevent burning. Once the coconut is toasted to your liking, remove it from the oven and allow it to cool.
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