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 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.
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.
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.
MACADAMIA-COCONUT COOKIE
Steps:
- Preheat oven to 375 degrees F.
- In a large mixing bowl, combine all ingredients for cookies except the white chocolate chips. Stir until soft dough forms.
- Drop cookie dough by tablespoonfuls onto ungreased cookie sheet. Bake for 15 to 16 minutes or until edges are light golden brown. Remove from oven and cool 1 minute.
- Melt white chocolate chips in microwave in 30 second intervals, stirring each time, until smooth. Drizzle over cookies.
MACADAMIA SUNSHINE BARS
Your guests will be delighted with my bars. They are packed with nuts and dried fruit. I think that when you take a bite of this treat it's like a mini-vacation to a Polynesian paradise. -Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- In large bowl, combine the cake mix, brown sugar and spice powder. Add the butter, eggs, juice concentrate, orange and lemon zests and vanilla; beat on medium speed for 2 minutes. Stir in the nuts, dried fruits and coconut., Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool completely on a wire rack., Combine the confectioners' sugar, juice concentrate and enough water to reach desired consistency; drizzle over top. Cut into bars.
Nutrition Facts : Calories 290 calories, Fat 15g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 244mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
CHEWY COCONUT-MACADAMIA NUT COOKIES
Enjoy these delicious cookies packed with oats, macadamia nuts and cinnamon - a perfect baked dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 42
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs until well blended. On low speed, beat in flour, baking soda, cinnamon and salt until well blended. Stir in oats, coconut and nuts.
- On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart.
- Bake 8 to 10 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 120, Carbohydrate 15 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 8 g, TransFat 0 g
MACADAMIA AND COCONUT BARS
Make and share this Macadamia and Coconut Bars recipe from Food.com.
Provided by kimbearly
Categories Bar Cookie
Time 3h20m
Yield 32 serving(s)
Number Of Ingredients 10
Steps:
- Wet inside of a 13" x 9" pan; line with aluminum foil. Butter the foil.
- Place pan in freezer or refrigerator.
- Beat butter until soft.
- Add 1/2 cup of the brown sugar; beat until well-mixed.
- Beat in 1 egg and 1/4 teaspoon salt.
- Beating on low speed, add 1-1/4 cups flour and beat only until incorporated.
- Place mixture by very small spoonfuls all over bottom of cold pan.
- With floured fingertips, carefully, patiently, and slowly spread the dough in an even layer all over bottom of pan, re-flouring fingertips often.
- Bake at 350 degrees Fahrenheit until set, about 15 minutes.
- Remove pan from oven and let stand.
- Do not turn off oven.
- Shake nuts gently in a wide strainer to remove excess salt; set aside.
- Sift together the 2 Tablespoons flour, pinch salt and baking powder; set aside.
- Beat remaining 2 eggs and remaining 1 cup brown sugar until thoroughly mixed.
- Beat in sifted ingredients.
- Gently stir in 1 -1/2 cup coconut (reserve remaining coconut) and nuts.
- Place mixture by tablespoons evenly over top of bottom layer.
- With the bottom of a spoon spread into a smooth very thin layer.
- Sprinkle with remaining 1 cup coconut.
- Bake at 350 degrees Fahrenheit, reversing pan front to back once during baking, until top is richly browned and toothpick inserted in middle comes out clean, about 25 minutes.
- Cool.
- Cover with a cookie sheet and turn upside down.
- Remove pan and carefully peel off the foil.
- Cover with wax paper and another cookie sheet or cutting board and turn upside down again, leaving cake right-side up.
- Refrigerate for a few hours or more or place in freezer for about 1 hour.
- Cut into 32 even bars.
- Wrap each bar in either clear cellophane or wax paper, or place bars in airtight container with wax paper between layers.
Nutrition Facts : Calories 180, Fat 12.5, SaturatedFat 6.5, Cholesterol 27.4, Sodium 60.8, Carbohydrate 16.6, Fiber 1.7, Sugar 10.7, Protein 2.1
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.
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- 2. Place the dry cake mix in a large bowl. Cut the cold butter into the cake mix with a pastry blender until it's crumbly.
- 3. Add the water,vanilla and slightly beaten egg, mix well. The mixture will resemble a dough. Stir in the coconut.
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Reviews 2Category DessertCuisine AmericanEstimated Reading Time 3 mins
- Preheat the oven to 350°F and line a 13×9 inch baking pan with parchment paper and let excess extend over sides of pan.
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- In food processor, pulse together flour, 2 sticks of butter and powdered sugar till butter is the size of small peas and mixture resembles cornmeal. Pat into bottom of prepared pan (the dough will be crumbly). Bake 20 minutes.
- Melt the half stick of butter in a saucepan. Remove from heat. Add brown sugar,and stir till dissolved. Add the rest of the ingredients and mix well. Pour topping over crust. Reduce oven temperature to 325º and bake about 40-50 minutes till bars are lightly browned.
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