Chewy Coconut Raisin Squares Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
• Combine oats, brown sugar, white sugar, baking powder, salt, and cinnamon together in a bowl. Whisk milk, eggs, canola oil, and vanilla extract together in a separate bowl. Stir egg mixture into oats mixture until well combined; set aside until flavors blend, about 20 minutes. Spread oats mixture into prepared square pan.
• Bake in the preheated oven until edges are golden brown, about 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place raisins in a small saucepan. Pour in enough water to cover. Place over low heat and bring to a boil. Remove from heat and set aside.
• In a large mixing bowl, cream together butter, white sugar, and brown sugar. Beat in eggs, vanilla extract, and cinnamon. Mix until smooth. Drain excess water from raisins. Fold into mixture along with nuts and coconut. Mixture will appear curdled. Pour half of mixture into each pastry shell.
• Bake in preheated oven for 30 to 35 minutes, until filling is set. Cool on wire racks. Garnish with whipped topping and chopped nuts if desired.

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl cream together butter, shortening, white sugar and brown sugar until smooth. Beat in the eggs and vanilla until fluffy.
• Stir together flour, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually beat into butter mixture. Stir in oats, raisins and coconut.
• Drop by tablespoonfuls onto parchment-covered baking sheets.
• Bake about 11-13 minutes until golden brown. Cool completely on wire rack.
• Store in airtight container to keep the cookies soft and chewy.

Steps:

• Beat butter till light and fluffy. Gradually beat in powdered sugar. Stir in 1 cup flour and 2/3 cup of the coconut.
• Press into ungreased 9 inch square pan and bake at 350F for 20 minutes, or till golden brown.
• Beat eggs and vanilla. Gradually beat in brown sugar. Stir in 2 tbsp flour and the baking powder. Stir in raisins and 1 c of the coconut.
• Pour over crust in pan and bake @ 15 minutes longer. Sprinkle with chips.
• Cover with foil 2-3 minutes until chips soften. Carefully spread to frost.
• Sprinkle with remaining coconut.
• Cool and cut into bars. Garnish with additional raisins.

Steps:

• Preheat oven to 350°F Lightly grease a 8-inch (20 cm) square pan.
• In large saucepan, melt margarine. Remove from heat.
• Stir in brown sugar, egg and vanilla until smooth. Add remaining ingredients. Mix well.
• Spread batter into prepared pan.
• Bake 20-25 minutes, or until light golden and sides begin to pull away from cake pan. Cool. Cut into squares.
• ENJOY!

Steps:

• Preheat oven to 350°F. Beat butter and powdered sugar in medium bowl with electric mixer on medium speed until light and fluffy. Add 1 cup flour and 2/3 cup of the coconut; mix well. Press firmly onto bottom of ungreased 9-inch square pan. Bake 20 min. or until golden brown.
• Meanwhile, beat eggs and vanilla in large bowl with electric mixer on medium speed until well blended. Gradually add brown sugar, beating well after each addition. Add 2 Tbsp. flour and the baking powder; mix well. Stir in raisins and 1 cup of the remaining coconut. Pour over crust.
• Bake an additional 30 min. Sprinkle with the chopped chocolate. Cover with foil; let stand 2 to 3 min. or until chocolate is melted. Carefully spread chocolate over dessert until evenly covered; sprinkle with the remaining coconut. Cool completely. Cut into 16 squares to serve.

Steps:

• Mix flour, baking powder and sugar; cut in butter as for pie pastry;
• Add beaten egg.
• Keep 1/2 the mixture to sprinkle on top and put remaining half in square cake pan and press down.
• In a saucepan, mix raisins, flour, sugar and salt. Pour boiling water over all and cook over medium heat until thickened. Cool mixture to lukewarm.
• Pour raisin mixture over the cooked mixture.
• Sprinkle with reserved mixture and bake for 1/2 hour at 350.
• Cut in squares while it is cooling.

Steps:

• Set oven to 350°.
• Grease a 13 x 9-inch baking dish.
• For the crust: Mix all ingredients in a food processor until crumbly.
• Press into bottom of prepared baking dish.
• To make filling/topping: In a bowl, whisk/mix butter, eggs, brown sugar, baking powder, flour, vanilla and salt until well blended.
• Mix in the coconut, raisins and nuts (if using).
• Pour the mixture over the crust.
• Bake for 30-35 minutes, or until set.
• Cool and cut into squares.

Steps:

• In a medium bowl, cream together the butter, white sugar, egg yolk and vanilla until smooth. Stir in the flour until well blended, then mix in coconut raisins and pecans (if desired). Chill for at least 4 hours or overnight.
• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets. Roll tablespoonfuls of dough into balls or logs and place them 2 inches apart onto the prepared cookie sheets.
• Bake for 25 to 30 minutes in the preheated oven, or until lightly browned. Remove from cookie sheets to cool on wire racks.

Steps:

• Preheat in 350 degree oven.
• Cream butter and 1/4 cup sugar till light and fluffy.
• Stir in 1/2 cup flour.
• Put in greased 8 X 8"pan and bake at 350 degrees for 10 minutes.
• (You may have to press it out to a thin layer.) Meanwhile, mix remaining 1/2 cup sugar, 2 tbsps.
• flour, salt, vanilla, egg, nuts and coconut.
• Spread evenly over baked dough.
• Bake 20 to 25 minutes or till golden.
• While warm, cut into squares.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together 1/2 cup of brown sugar, butter, 1/2 cup of flour and oats until crumbly. Press into the bottom of a 9 inch square pan. Bake for 15 minutes in the preheated oven.
• In the same bowl, mix together the eggs, 1 cup of brown sugar, 1/2 cup flour, salt, baking powder and vanilla until well blended. Stir in the raisins, coconut and cherries, adding a little bit of the cherry juice to keep it from becoming stiff. Spread over the baked crust in the pan.
• Bake for 30 minutes in the preheated oven, or until firm and lightly browned. Cool and cut into bars.