The Coconuts Band Recipes

BUTTERY COCONUT 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.

COCONUT BONES

Steps:

• Preheat the oven to 400 degrees F. Spray a straight-sided baking sheet with nonstick cooking spray. Set aside.
• In a small bowl, combine the coconut, sugar, lime zest, nutmeg and salt. Set aside.
• In a second small bowl, whisk together the jam and the lime juice. Refrigerate until ready to serve.
• Unroll the pizza dough and, using a rolling pin, roll into a 10-by-12-inch rectangle. With a pizza cutter, cut the dough into twelve 1-inch strips. Tie a knot at both ends of the strips and transfer to the prepared baking sheet. Brush each of the "bones" with some egg wash and then sprinkle with the coconut mixture.
• Bake until golden brown and puffed, 13 to 16 minutes. Remove from the baking sheet and serve with the raspberry-lime "blood" for dipping.