Marmalade Almond Coconut Squares Recipes

COCONUT ALMOND BARS

Steps:

• Preheat Oven to 325F ( to toast nuts and coconut)
• Heat honey, salt, water and vanilla (optional) in a small pot over medium heat until it starts bubbling. Stir occasionally. Lower to med-low heat and continue simmering uncovered until honey reaches 270F. You need to use a candy thermometer to get this exact ( available at most grocery stores in the baking section.) This will take about 25 minutes on med-low heat, and will happen rapidly once it reaches 250F.
• In the mean time, lightly toast nuts and coconut, in the oven, just until coconut is fragrant and lightly golden about 8-10 minutes.
• When honey has reached 270F, turn heat off and pour the nuts and coconuts into the pot, stirring well to coat. Mixture may seem dry, but just keep mixing, until evenly coated. Spread out on a parchment lined 8×8 inch pan, or baking sheet, to about ¾ inch thick.
• Using a greased spatula, spread out evenly and press down firmly, compressing it down as much as you can. Cover with parchment and use the bottom of a cup or pot or even your hands (if it's not too hot) and press down really hard, compacting it as much as possible. This will help the bars stay together when you go to cut them. Let cool uncovered on the kitchen counter for 45 minutes. ( no longer)
• Once it has cooled 45 minutes, place a cutting board over the mixure and gently flip it onto the cutting board (in one piece). With a big sharp knife, cut bars before they cool down completely (otherwise they will break when you try to cut them).
• After you cut them, let them cool down completely on parchment (a couple hours) before storing. Store in an air tight container layered with parchment, or just leave them on the counter like I do and watch them disappear. Or wrap them individually with parchment and string.

ALMOND COCONUT BARS

Steps:

• In a small bowl, combine the graham cracker crumbs and butter. Press into an ungreased 13-in. x 9-in. baking pan. Combine milk and coconut; carefully spread over crust. Bake at 350° for 18-20 minutes or until lightly browned. , In a microwave, combine the chocolate chips and peanut butter; stir until smooth. Microwave 30-60 seconds longer or until chips are melted; stir until smooth. , Spread over warm bars. Garnish with almonds. Refrigerate for 1 hour before cutting.

MARMALADE ALMOND COCONUT SQUARES

Steps:

• Preheat oven to 390°F and line a 20cm x 20cm slice pan with baking paper.
• Beat the butter, essence and sugar until smooth.
• Stir in flour and desiccated coconut.
• Press into prepared pan and bake for 15 minutes.
• Whilst the base is in the oven beat the topping ingredients - butter, rind and sugar until smooth.
• Add the eggs and beat until combined (don't worry if it looks curdled).
• Stir in the desiccated coconut and almond meal.
• Once the base is one reduce the oven temperature to 350°F
• Spread the hot base with the topping mixture and sprinkle with the flaked coconut.
• Bake for about 20 minutes.
• Heat marmalade so that it is easily spreadable and spread over the top of the slice.

FUDGY COCONUT SQUARES

Steps:

• In mixing bowl, cream butter and sugar.
• Add eggs and vanilla. Mix well.
• Combine flour, cocoa and walnuts; add to the creamed mixture.
• Spread into a greased 13-inch x 9-inch x 2-inch baking pan. Bake at 350 degrees for 30 minutes or until a toothpick inserted near the center comes out clean.
• Combine condensed milk and coconut; carefully spread over the hot chocolate layer. Bake at 350 degrees for 20 minutes or until coconut is lightly browned.
• Combine icing ingredients until smooth.
• Spread icing over warm bars.
• Refrigerate at least 1 hour before cutting.

CHOCOLATE, ALMOND, AND COCONUT CLUSTERS

Steps:

• Preheat oven to 350 degrees. Spread almonds on a baking sheet and toast, tossing occasionally, until golden, 8 to 10 minutes. Let cool completely.
• Bring sugar and 2 tablespoons water to a boil in a saucepan, stirring until sugar is dissolved. Continue to cook, without stirring, until a thermometer registers 235 degrees, about 3 minutes.
• Add almonds; cook, stirring, until sugar begins to crystallize, about 1 minute. Stir in salt. Continue to cook, stirring, until a sandlike coating forms on nuts, about 1 minute more. Stir in coconut. Pour onto a parchment-lined baking sheet; let cool 30 minutes.
• Transfer nut mixture to a bowl. Add chocolate, stirring to coat. Return to sheet; separate into clusters with a fork. Refrigerate at least 30 minutes and up to 2 days. Before serving, toss with cocoa powder, tapping off excess.

CHEWY COCONUT SQUARES

Steps:

• Preheat in 350 degree oven.
• Cream butter and 1/4 cup sugar till light and fluffy.
• Stir in 1/2 cup flour.
• Put in greased 8 X 8"pan and bake at 350 degrees for 10 minutes.
• (You may have to press it out to a thin layer.) Meanwhile, mix remaining 1/2 cup sugar, 2 tbsps.
• flour, salt, vanilla, egg, nuts and coconut.
• Spread evenly over baked dough.
• Bake 20 to 25 minutes or till golden.
• While warm, cut into squares.

GRPA LEMON COCONUT SQUARES

Steps:

• 1. In a small bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press into a lightly greased 13-in. x 9-in. baking pan. Bake at 350*F. for 15 minutes.
• 2. Meanwhile, in another small bowl, beat the eggs, sugar, lemon juice and baking powder until combined. Pour over crust; sprinkle with coconut.
• 3. Bake at 350*F. for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into squares.
• My Note:Wine: Sweet White Wine: Enjoy this with a sweet white wine such as Moscato or a sweet Riesling.
• UPDATE: I thought they needed to be a little sweeter and wanted the coconut more on top and not in the bars. I made them again and OMG I want to eat the whole pan! This is what I did different. Instead of 1/2 cup lemon juice, I used 1/4 cup lemon juice and 1/4 cup orange juice. I also cooked it with the filling for about 10 minutes, then added the coconut and cooked for about 10-12 minutes more. The coconut went in the batter but also stayed on top some and got a little toasted. These were sooooooo good, I will be making them again and again with the modifications.
• However, if it was a little too sweet so I might reduce the amount of sugar I put inches Otherwise, it was yummy. The picture looks a lot different than the way it turned out. Next time I will probably sprinkle the coconut on it as soon as I take it out of the oven while it is out. Sprinkling it on the raw batter makes it sink into it and it doesn't show up on top as in the pic. It gives it a marbly look. I used maybe 1/4 cup of shredded coconut because I didn't want to overpower the taste of the lemon with that of coconut. Using 3/4 cup as suggested would have made it even sweeter than it already was for me.
• I use lemon zest. I also put them in a slightly smaller pan than the 13x9 for a higher bar and cook 10 minutes more. A light refreshing taste of lemon evened out by the not too sweet wonderful shortbread crust. These also travel well. I cut them into small squares and used parchment paper between the layers in a lidded container. They made a two hour trip in a cooler and transferred beautifully to a serving dish. Have been making these lemon bars for a few years now. I love this recipe. It is easy to prepare and serves up a refreshing "hit" of lemon flavor. Do Added a little bit of lemon zest to the filling to up the lemon flavour.

SIMPLE CHOCOLATE-COVERED ALMONDS

Steps:

• Set a pot of water over medium heat and bring to a boil. Add a double boiler to the top of the pot and lower heat to a simmer.
• Add chocolate and coconut oil to the double boiler. Stir until chocolate is melted.
• Place a drip rack over a parchment-lined pan. Place almonds on top of the drip rack. Pour chocolate over the almonds. Allow chocolate to dry.
• Once dry, store almonds in a resealable container.

CHOCOLATE COCONUT SQUARES

Steps:

• Cream butter and sugar; add eggs and vanilla.
• Mix flour, cocoa, and nuts.
• Add to sugar mixture.
• Spread into 9x13 pan.
• Bake at 350* for 30 minutes.
• Combine condensed milk and coconut.
• Spread over cake, bake 15 minutes more.
• Mix frosting ingredients until smooth.
• Spread over the coconut while still warm.
• Chill.
• Cut into bars.

WALNUT MARMALADE MINI LOAVES

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. Combine the marmalade, orange juice, oil and egg; stir into dry ingredients just until moistened. Stir in walnuts. Pour into three greased 5-3/4x3x2-in. loaf pans., Bake at 350° for 40-50 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.