Quick Coconut Bars Recipes

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:

• 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:

• Preheat oven to 350°.
• Using a 9x13" pan, pour the melted butter or margarine into the pan and tilt it around to coat the bottom completely.
• Sprinkle the cake mix over melted butter.
• Then, sprinkle with the marshmallows, then the chocolate chips, then the coconut and lastly, the nuts.
• Pour the condensed milk evenly over all.
• Bake for about 30 minutes, until golden brown.
• Remove from the oven and run a knife around the edges to loosen.
• Then let it cool before cutting into 1 1/2 x 1" bars.
• Makes about 6 dozen cookies.
• Note: To save yourself a step and a dish to wash, you can put the butter or margarine right in the baking pan and heat it a low oven before raising the heat to 350° to preheat.
• Also, I found that in some ovens it might brown a bit too quickly.
• Check it while baking.
• If it does brown too quickly, cover with tin foil to keep it from browning any more, and remove for the last 5 minutes or so of baking.

Steps:

• Adjust oven rack to middle position. Heat oven to 350 degrees F. Line 9"x13" cake pan with foil so that 2" foil hangs over each side. Butter pan; set aside. In bowl of food processor, add Maria cookies and sugar; pulse until fine crumbs form, about 30 seconds. Add melted butter; pulse to evenly moisten crumbs. Transfer crumbs to prepared pan; using spatula or bottom of glass, press crumbs into even layer. Bake crust until lightly puffed and fragrant, 12-15 minutes; set aside to cool.
• Meanwhile, in medium mixing bowl, using electric mixer, beat together cream cheese, cream of coconut and salt on medium-high speed until well combined, 3-4 minutes. Reduce speed to low; beat in eggs, one at a time, and then vanilla extract until well combined.
• Pour cream cheese mixture into prepared pan. Evenly sprinkle coconut over top. Bake until edges of cheesecake is puffed but middle is barely set, 45 minutes. Cool cheesecake on cooling rack until room temperature. Chill in refrigerator, uncovered, until cold, at least 4 hours, or overnight.
• To remove cheesecake from pan, lifting up foil handles; transfer to cutting board. Cut cheesecake into squares. Serve.

Steps:

• Heat oven to 350°.
• Spray 13x9 baking pan.
• Put cake mix in lg bowl.
• Cut in butter until crumbly.
• Add water, vanilla, and egg; mix well.
• Stir in coconut.
• Press dough into pan.
• Bake for 15-20 minutes or until golden brown.
• Cool for 15 minutes.
• Melt chocolate and drizzle over cake.
• Cool.