Best 4 Chewy Coconut Bars Recipes

CHEWY COCONUT BARS

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.

CHEWY COCONUT MACADAMIA BARS

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.

YUMMIEST CHEWY COCONUT CRANBERRY BARS

Steps:

• Base:
• Preheat oven. Mix flour, coconut, sugar, soda and salt. Add butter and molasses and mix until crumbly.
• Press mixture into greased (or baking-paper lined) 9�x13� (23cmx33cm) pan.
• Bake at 350 degrees F (175 degrees C) for 10 minutes.
• Topping:.
• Stir sugar, molasses and almond extract into beaten eggs.
• Mix together flour, baking powder and salt and stir into egg mixture.
• Add coconut and cranberries and mix.
• Pour over crust, spreading evenly. Sprinkle with almonds.
• Bake at 350 F (175 C) for 25 minutes or until medium brown.
• Cool and ice with lemon frosting (optional).
• (Optional) Lemon frosting: Whisk 1 cup powdered sugar with 3 tsp of lemon or lime juice. Add a bit of milk or more juice to achieve the taste and consistency you prefer.
• NOTE (for first reviewer): You need not cool the bottom layer after first bake - just dollop the topping over it and be very careful in spreading or flattening it, use a light hand. Thanks for trying it. Glad you liked the taste.

CHEWY APRICOT COCONUT BARS (DIABETIC)

Steps:

• Preheat oven 350 degrees.
• Using a mixer, beat eggs, Splenda and almond flavoring in medium bowl. Blend in in margarine and vanilla.
• Measure out the flour and combine 1 tablespoon with the diced apricots to get the fruit to separate into bits.
• Combine the rest of the flour with the baking powder and salt in small bowl. Stir into egg mixture. Fold in coconut, hazelnuts or almonds, and floured apricots.
• Spread batter evenly in greased 8-inch square baking pan.
• Bake until browned and toothpick inserted in center comes out clean, about 20 minutes. Cool in pan on wire rack.
• Cut into squares.