Coconut Bar Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x12-inch baking pan.
• Beat butter, 1/2 cup brown sugar, and 1 cup flour together in a bowl using an electric mixer until well blended. Press into the prepared pan.
• Bake in the preheated oven until firm but not browned, about 20 minutes. Remove from oven and reduce temperature to 325 degrees F (165 degrees C).
• Beat 1 cup brown sugar, eggs, 2 tablespoons flour, vanilla extract, baking powder, and salt together in a bowl using an electric mixer until mixture is light, about 2 minutes. Add walnuts; beat until blended but not pureed. Spread mixture over the crust; sprinkle with coconut.
• Bake in the preheated oven until set, about 25 minutes. Cut while warm.

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.

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.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt brown sugar, coconut oil, and agave nectar in a small pot over medium heat; bring to a boil. Remove from heat; add oats and flour. Pour into an 8-inch baking dish.
• Bake in the preheated oven until lightly browned, about 20 minutes. Refrigerate until solid, at least 20 minutes. Cut into squares; you may need to pick up the whole thing and cut it from the side.

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.

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.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat flour into creamed mixture. Stir in coconut., Using a sheet of waxed paper, shape dough into a 12x3x1-in. rectangle. Wrap in waxed paper; refrigerate 3 hours or overnight., Preheat oven to 300°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are light golden, 18-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool.

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine flour, sugar, cocoa powder and baking powder.
• Cut in the butter until crumbly.
• Press mixture on bottom of ungreased 13x9 inch baking pan.
• Bake for 12 minutes, remove from oven and cool slightly.
• In a medium-sized bowl, combine the eggs, milk, coconut and pecans.
• Pour over the crust.
• Bake for 18 to 20 minutes or until set in center.
• Cool and cut into bars.
• In top of a double boiler over boiling water, melt the chocolate chips and melted butter until smooth, drizzle over the cut bars.