COCONUT-LIME BARS
Lime zest, shredded coconut, and macadamia nuts give these bar cookies a decidedly tropical bent. Wrapped and tied with a bow, they make excellent holiday gifts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 2 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Butter a 9-inch square baking pan; line with parchment, leaving a 2-inch overhang on two sides. Butter parchment. In a large bowl, whisk butter, brown sugar, and 1/3 cup granulated sugar. Add 1 egg; whisk until smooth. Stir in 1 cup flour, salt, nuts, and lime zest. Spread batter in pan. Bake until top is set and very light golden, 15 to 18 minutes.
- Meanwhile, in a medium bowl, whisk together 2/3 cup granulated sugar, 2 eggs, and vanilla. Reserve 1/2 cup coconut; stir remaining coconut and 1 cup flour into egg mixture. Gently spread over base; top with reserved coconut. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25 minutes. Let cool completely on a wire rack. Using parchment, lift cake from pan and cut into 24 bars.
Nutrition Facts : Calories 383 g, Fat 19 g, Fiber 2 g, Protein 5 g, SaturatedFat 11 g
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.
COCONUT MACADAMIA BARS
Since the meat loaves cook so quickly, your microwave will be free to fix sweet Coconut Macadamia Bars shared by Annette Lamle of Columbia City, Indiana. "We found this recipe when working on our son Cody's 4-H microwave cooking project," she notes. "We made different versions of this treat 'til Cody decided which one he and his dad liked best. He ended up receiving Reserve Grand Champion for his efforts."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- Place the butter in an 8-in. square microwave-safe dish. Cover and microwave on high until melted, about 30 seconds. Stir in cracker crumbs and sugar; press firmly onto the bottom of the dish. Microwave, uncovered, on high for 1 minute. Cool for 5 minutes., In a small bowl, combine 1 cup coconut, milk and nuts; spoon over the crust. Microwave, uncovered, on high for 1-1/2 minutes or until heated through., In a microwave, melt chips and shortening; stir until smooth. Quickly pour over coconut mixture; spread evenly. , Toast remaining coconut if desired; sprinkle over the top. Cool on a wire rack; cut into bars.
Nutrition Facts : Calories 224 calories, Fat 15g fat (8g saturated fat), Cholesterol 17mg cholesterol, Sodium 126mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
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 COOKIE BARS
Provided by Rachael Ray : Food Network
Categories dessert
Time 25m
Yield 16 bars
Number Of Ingredients 5
Steps:
- 9 by 12-inch baking dish
- 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 20 minutes, or until lightly golden brown. Remove from oven, and cool slightly. Then cut into squares, remove with offset spatula and serve.
CHILLED LIME-COCONUT PIE WITH MACADAMIA-COCONUT CRUST
Categories Food Processor Dessert Bake Freeze/Chill Kid-Friendly Lime Coconut Macadamia Nut Summer Bon Appétit Small Plates
Yield Serves 8 to 10
Number Of Ingredients 17
Steps:
- Make crust:
- Preheat oven to 350°F. Finely grind cookies and nuts in processor. Transfer to medium bowl. Mix in coconut. Add butter and stir until blended. Press crumb mixture onto bottom and up sides of 9-inch-diameter metal or glass pie dish. Cover and freeze 30 minutes. (Can be prepared 1 week ahead. Keep frozen.) Bake until crust is golden, about 20 minutes. Cool completely.
- Make filling:
- Whisk first 4 ingredients in 4-cup measuring cup or large bowl to blend.
- Pour 3 tablespoons cold water into small metal bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Set bowl in small saucepan of barely simmering water; whisk until gelatin dissolves, about 1 minute. Whisk into coconut mixture. Pour into crust (filling will reach top of crust). Chill until set, about 4 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
- Beat cream and 2 tablespoons powdered sugar in medium bowl until stiff peaks form. Transfer to pastry bag fitted with large star tip. Pipe around edge of pie. Dip lime rounds into additional powdered sugar. Garnish pie with lime.
LIME AND MACADAMIA NUT BARK
Who can resist velvety chocolate -- bittersweet, milk, or white -- topped with nuts, candy, or dried fruit? Try our other bark variations, or experimentwith your own favorite flavors.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h15m
Yield Makes one 9-by-12 1/2-inch sheet or six 2-1/2-by-5-inch bars
Number Of Ingredients 4
Steps:
- Coat a 9-by-12 1/2-inch rimmed baking sheet or 6 small loaf pans (2 1/2-by-5-inches) with cooking spray, and line with parchment, leaving an overhang on long sides. Pour melted chocolate into baking sheet or divide among pans (3 tablespoons each), and spread in an even layer. Sprinkle toppings over chocolate. Refrigerate until firm, at least 1 hour. Peel off parchment, and break bark into pieces.
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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RECIPE FOR COCONUT LIME BARS WITH MACADAMIA NUT CRUST
From goodlifeeats.com
Category DessertCalories 167 per serving
- Position rack in center of oven and preheat to 350°F. Blend nuts and sugar in processor until nuts are finely ground. Add flour and salt; blend 5 seconds. Add butter and process until well blended. Press dough evenly onto bottom of a 13x9x2-inch metal baking pan. Bake crust until golden brown, about 28 minutes; cool completely in pan on rack. Maintain oven temperature.
- Whisk sugar and eggs in large bowl until well blended, scraping down sides of bowl occasionally. Whisk in lime juice, kiwi, then flour and lime peel. Pour filling over crust in pan.
- Bake lime bars 25 minutes (filling will not be fully set). Sprinkle coconut evenly over. Bake until filling is completely set, about 10 minutes longer.
- Cool bars in pan on rack. Chill uncovered until cold, at least 2 hours. Can be made 1 day ahead. Cover and keep chilled. Cut around pan sides to loosen bars; cut into 24 pieces. Using a small spatula, transfer bars to platter; serve chilled.
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4.3/5 (9)Total Time 3 hrs 15 mins
- Make the crust: Preheat oven to 350°F. Line a 9-inch square baking pan with parchment. Combine flour, coconut, nuts, sugar, butter, baking soda, and salt in a food processor. Pulse until crumbly but beginning to clump together, about 15 pulses. Set aside 1½ cups flour mixture for topping. Firmly press remaining flour mixture into bottom of prepared pan. Bake until crust begins to brown, about 20 minutes. Let cool for 10 minutes.
- Make the filling: Whisk condensed milk, yolks, lime zest, and lime juice in a medium bowl until smooth. Pour over crust and sprinkle with reserved flour mixture.
- Bake at 350°F until filling is just set and topping is light golden brown, 22 to 24 minutes. Let cool completely on a wire rack. Refrigerate for at least 1 hour and up to 3 days. Cut into 12 bars and garnish with lime zest.
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