Myrnas Toasted Coconut Chocolate Bars Recipes

Steps:

• Preheat the oven to 350 degrees F. Cut a piece of foil 9 by 23-inches. Butter the corners and sides of a 9 by 9-inch baking pan. Line the pan with the foil, leaving an overhang on two sides. Fold the overhanging foil to make them doubly thick. (This will make it easier to lift the bar out of the pan.)
• For the topping: Whisk the coconut cream with the egg white and vanilla in a medium bowl. Toss the shredded coconut with the flour in another medium bowl. Stir the shredded coconut mixture into the coconut cream mixture. Set aside.
• For the base: Whisk the flour with the cocoa powder and salt in a small bowl. Put the cookie dough on a clean work surface and dump the flour mixture on top. Knead the flour mixture and dough together until it is dark and homogenous. Sprinkle a little extra flour on the work surface, and use a rolling pin to gently press and roll the dough into a 7-or-8-inch square-don't worry if it cracks a bit. Put the dough in the prepared pan, using your fingers to press it evenly into the sides and corners.
• Scatter the coconut topping evenly over the base, making sure you cover the edges well and being sure not to press down so that the coconut mixture lies on top of the dough. Scatter the chocolate on top and press it lightly into the coconut. Bake until the coconut is a toasted golden brown, the topping seems dry and a toothpick inserted in the center comes out clean, about 30 minutes. Cool completely on a rack before gently lifting out of the pan by the overhanging foil, about 20 minutes. Slice into 16 square bars.

Steps:

• Position an oven rack in the center of the oven and preheat to 325 degrees F. Line a baking sheet with parchment.
• Whisk the flour, baking powder and salt in a medium bowl. Beat together the butter and sugar with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Add the egg and beat to combine. Slowly add the flour mixture and beat on low until the dough is just combined. Transfer the dough to a floured work surface and press it into a rectangle. Wrap in plastic and refrigerate for at least 30 minutes.
• Roll the dough out on a lightly floured surface to about an 8-inch square that is 1/4-inch-thick. Cut the dough into quarters, then cut each quarter into 8 sticks using a straight edge or sharp knife. (Each cookie will be about 4 inches long and 1/2 inch wide.) Use a skewer to make 3 holes on the top of each cookie about 1 inch apart. Transfer the cookies to the prepared baking sheet.
• Bake, rotating the pan from front to back halfway through, until golden, 25 to 28 minutes. Allow to cool completely on the baking sheet, then transfer the cookies to a wire rack.
• Meanwhile, combine the chocolate and canola oil in a small microwave-safe bowl and melt in the microwave in 30-second intervals, stirring after each. With a butter knife or offset spatula, spread the chocolate on the bottom of each cookie and set them chocolate-side up on a rack. Refrigerate until hardened, about 20 minutes. Turn the cookies over.
• Combine the caramels and heavy cream in a medium microwave-safe bowl and melt in the microwave in 30-second intervals, stirring after each interval, about 2 minutes. Let cool until the mixture registers 100 degrees F on an instant-read thermometer, then transfer to a piping bag. Cut the tip of the bag and pipe a strip of caramel on the uncoated top of each cookie. (If the caramel strips look messy, use your hand to mold and straighten the lines -- at this point, the caramel will be very malleable.) Return the cookies to the rack caramel-side up and refrigerate until hardened, about 20 minutes.
• Spoon the chocolate over each cookie or dip the caramel side so that it is completely covered with chocolate. After the cookies are completely coated, drizzle the chocolate with a spoon back and forth crosswise over each. Return to the wire rack until cooled and the chocolate hardens, about 2 hours. Store in an airtight container up to 5 days.

Steps:

• For the macaron shells: Preheat the oven to 350 degrees F.
• Using a 1 3/4-inch round cutter as a guide, draw 15 evenly spaced circles on each of two sheets of parchment paper (for a total of 30 circles). Flip the parchment over and line 2 baking sheets with the parchment paper.
• Whisk together the confectioners' sugar, almond flour and salt in a large bowl and set aside.
• Put the egg whites and cream of tartar in the clean bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until the mixture is opaque and foamy, about 30 seconds. Increase the mixer speed to medium-high and continue to beat until the egg whites are white in color and hold the lines of the whisk, about 1 minute. Continue to beat while slowly adding the granulated sugar, then the vanilla, until the peaks are stiff and the whites are shiny, about 1 minute more. (Do not overbeat.) Transfer the meringue to a large bowl.
• Using a rubber spatula, gently fold the dry mixture into the meringue, using 60 to 75 strokes (the batter should fold back on itself). Just before you are finished folding, add some red gel food coloring to the batter and continue to fold until the color is even and the desired consistency is reached. Spoon half the batter into a pastry bag fitted with a 1/2-inch plain round tip. Pipe the batter onto the parchment using the circles as a guide, refilling the bag as necessary. Tap the baking sheet hard on a table to flatten the batter out, then let sit at room temperature until the tops are no longer sticky when you lightly touch them, at least 20 minutes. Repeat with the remaining batter on the second lined baking sheet.
• Bake the cookies 1 sheet at a time, rotating the baking sheet once halfway through baking, until they have formed a 'foot' along the base and the tops are smooth and dry looking, about 14 minutes. Let cool completely on the baking sheets. (Leave the oven on.)
• For the filling: Place the coconut on a baking sheet in a single layer and bake for 2 minutes. Stir the coconut, then bake for an additional 2 minutes. Stir again and bake for another 2 minutes. Continue in the same manner, keeping an eye on it because it can go from toasted to burned very quickly, until the coconut is toasted to a medium-brown color, about 6 minutes more. Let cool completely.
• Heat the cream in a small saucepan over medium heat, swirling the pan a few times, until bubbles start to form around the edge of the pan but the cream is not yet boiling, about 4 minutes. Remove from the heat and pour over the chocolate in a bowl. Let sit for 30 seconds, then slowly whisk the mixture until the chocolate is completely melted and smooth. Fold in the toasted coconut. Let the ganache cool to room temperature.
• Place the ganache in a disposable pastry bag. Snip about 1/3-inch from the tip and pipe about 1 tablespoon onto the flat side of a macaron shell. Place a second shell on top, pressing very gently to sandwich the filling. Repeat with the remaining macaron shells and filling.
• To decorate: Place a gold leaf sheet face-down on a macaron shell, handling the gold leaf very gently, and rub gently with your finger or a brush so that the gold leaf separates from its baking paper and adheres to the macaron shell. Repeat with the remaining macarons.

Steps:

• Preheat the oven to 350 degrees F. Cut a piece of foil 9- by 23-inches. Butter the corners and sides of a 9- by 9-inch baking pan. Line the pan with the foil, leaving an overhang on two sides. Fold the overhanging foil to make them doubly thick. (This will make it easier to lift the bar out of the pan.)
• For the topping: Whisk the coconut cream with the egg white and vanilla in a medium bowl. Toss the shredded coconut with the flour in another medium bowl. Stir the shredded coconut mixture into the coconut cream mixture. Set aside.
• For the base: Whisk the flour with the cocoa powder and salt in a small bowl. Put the cookie dough on a clean work surface and dump the flour mixture on top. Knead the flour mixture and dough together until it is dark and homogenous. Sprinkle a little extra flour on the work surface, and use a rolling pin to gently press and roll the dough into a 7- or 8-inch square; don't worry if it cracks a bit. Put the dough in the prepared pan, using your fingers to press it evenly into the sides and corners.
• Scatter the coconut topping evenly over the base, making sure you cover the edges well and being sure not to press down so that the coconut mixture lies on top of the dough. Scatter the chocolate on top and press it lightly into the coconut. Bake until the coconut is a toasted golden brown, the topping seems dry and a toothpick inserted in the center comes out clean, about 30 minutes. Cool completely on a rack before gently lifting out of the pan by the overhanging foil, about 20 minutes. Slice into 16 square bars.

Steps:

• HEAT oven to 350 degrees F. Beat butter, sugar, vanilla and salt in large bowl with electric mixer on medium speed until fluffy. Beat in 2 eggs, one at a time, until blended. Gradually beat in 2 cups flour until blended.
• SPREAD evenly in 13 x 9-inch baking pan. Spoon jam over crust, spreading evenly.
• BEAT sweetened condensed milk, cream cheese, lemon juice and remaining 1 egg and 2 tablespoons flour in medium bowl with electric mixer on medium speed until smooth. Stir in 1 1/2 cups coconut. Spoon evenly over jam layer. Sprinkle with remaining 1 cup coconut. Cover with foil. Bake 30 minutes. Uncover and bake an additional 15 to 20 minutes or until edges are golden brown and bottom crust is completely baked. Cool completely in pan on wire rack.

Steps:

• Set a rack in the middle of the oven and preheat to 375 degrees F.
• Lightly coat a 9 by 13-inch baking pan with non stick vegetable spray.
• Put the flour, sugar, and cocoa into the bowl of a food processor fitted with the metal blade. With the machine on pulse, add the butter, bit by bit. Process until the dough is thoroughly blended and masses together.
• Between 2 sheets of waxed paper or parchment, roll the dough into a 9 by 13-inch rectangle. Peel off 1 sheet of the waxed paper and fit the dough into the bottom of the prepared pan. Peel off the other sheet. With a fork, prick little holes in the dough. Refrigerate while making the macaroon.
• Coconut Macaroon:
• Mix the 4 cups coconut, the egg whites, confectioners' sugar, and coconut cream together. Lightly press this macaroon mixture over the coconut crust. Bake until golden brown and just barely set, about 15 minutes. Set on a rack to cool. Cut into bars approximately 3 by 3-inch squares. Drizzle with melted chocolate.

Steps:

• Combine the crumbs, butter and sugar. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. Meanwhile, in a bowl, combine coconut, milk and pecans; spread over the crust. Bake at 350° for 15 minutes; cool completely. In a small saucepan, melt candy bar and peanut butter over low heat; spread over bars. Cool until set.

Steps:

• Heat the oven to 350 degrees F.
• Mix the sugar, egg whites and coconut together until well blended.
• Drop by rounded teaspoonfuls onto 1 cookie sheet.
• Using your hands, pinch each coconut mound to form it into a small bar.
• If using almonds, press them gently into the top of the bars.
• Bake until light golden brown, about 10 minutes.
• Let cool completely.
• Melt the chocolate.
• Working 1 at a time, drop the coconut bars into the chocolate and fish them out with a fork, shaking lightly to allow some of the excess chocolate to drip off.
• Place on the second cookie sheet and let the chocolate set until firm.
• Store in an airtight container for up to 1 week.