Best 5 Ollie Beans Coconut Bar Cookies Recipes
Welcome to the ultimate guide to baking delectable Ollie Beans coconut bar cookies! These scrumptious treats, known for their soft and chewy texture and rich coconut flavor, are perfect for any occasion. Whether you're a seasoned baker or just starting in the kitchen, this article will provide you with all the tips and tricks you need to create perfect Ollie Beans coconut bar cookies. We'll explore the history of these beloved cookies, offer variations to suit different tastes, and provide step-by-step instructions to ensure your cookies turn out perfect every time. So, gather your ingredients, preheat your oven, and get ready to embark on a delightful baking journey!
Let's cook with our recipes!
CHOCOLATE-COCONUT BARS
These decadent bars are inspired by Hello Dollies, a popular Southern dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 20
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.
- In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.
- Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut.
- Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely. Trim edges, if desired, and cut into equal-size bars.
SLICE & BAKE COCONUT SHORTBREAD COOKIES
Light and buttery, these delicate shortbread cookies are melt-in-your-mouth good. The coconut flavor makes them extra special. -Roberta Otto, Duluth, Minnesota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat flour into creamed mixture. Stir in coconut., Using a sheet of waxed paper, shape dough into a 12x3x1-in. rectangle. Wrap in waxed paper; refrigerate 3 hours or overnight., Preheat oven to 300°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are light golden, 18-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 73 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 36mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
OLLIE BEAN'S COCONUT BAR COOKIES
This recipe for coconut bar cookies is amazingly delicious and handed down from my great great grandmother, born and raised in Missouri. Every generation loves these!
Provided by Ashley S
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 1h
Yield 20
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x12-inch baking pan.
- Beat butter, 1/2 cup brown sugar, and 1 cup flour together in a bowl using an electric mixer until well blended. Press into the prepared pan.
- Bake in the preheated oven until firm but not browned, about 20 minutes. Remove from oven and reduce temperature to 325 degrees F (165 degrees C).
- Beat 1 cup brown sugar, eggs, 2 tablespoons flour, vanilla extract, baking powder, and salt together in a bowl using an electric mixer until mixture is light, about 2 minutes. Add walnuts; beat until blended but not pureed. Spread mixture over the crust; sprinkle with coconut.
- Bake in the preheated oven until set, about 25 minutes. Cut while warm.
Nutrition Facts : Calories 191.9 calories, Carbohydrate 24.4 g, Cholesterol 30.8 mg, Fat 10 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 4.4 g, Sodium 81.9 mg, Sugar 17.6 g
COCONUT BAR COOKIES
This is a scaled down recipe for when you just want a little something sweet without the temptation of having too much.
Provided by AmandaInOz
Categories Bar Cookie
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to temperature 350°F
- Place butter in a 9x9 inch baking pan and put in oven to melt butter.
- Remove from oven and spread butter evenly over bottom of pan.
- Sprinkle with graham cracker crumbs, pressing down to form a crust.
- Sprinkle chocolate chips over top.
- Pour condensed milk over and sprinkle with a layer of nuts and a layer of coconut.
- Bake 15 minutes, or until coconut is golden. When cooled, cut into bars.
BREAKFAST BARS WITH OATS AND COCONUT
A little like granola bars with their combination of oats, seeds, almond butter and dried cherries, these cookies - adapted from the chefs Michelle Palazzo and Peter Edris of Frenchette Bakery - have a soft and chewy texture rather than a crunchy snap. Perfect for a breakfast on the run or an afternoon nibble, they are lightly sweet and decidedly filling. At the bakery, the dough is baked into large, individual cookies, but, in this slightly simpler version, the dough is pressed into a 9-inch pan and baked into bars. (To make cookies, see the note below.)
Provided by Melissa Clark
Categories breakfast, brunch, snack, cookies and bars
Time 7h
Yield 18 bars
Number Of Ingredients 16
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer and a large bowl, cream almond butter, granulated and brown sugars, and butter on medium speed until light and fluffy, about 4 to 5 minutes. Add egg, egg white, salt and vanilla, and mix until well incorporated, occasionally scraping the side and bottom of bowl, about 1 minute longer.
- Put oats in a small bowl, sift the baking soda over them, and beat into almond butter mixture. With the mixer on low speed, stir in coconut flakes, cherries and seeds until thoroughly mixed. Press a piece of plastic wrap directly against the surface of the dough (still in the bowl) and refrigerate for at least 6 hours and up to 2 days. (This allows the oats to hydrate.)
- Heat oven to 350 degrees. Lightly grease a metal 9-inch square baking pan with butter and line it with parchment paper, leaving about 2 inches to hang over 2 sides of the pan and use as handles later. Grease the parchment paper as well.
- Scrape dough into the prepared baking pan. Lightly grease a large spatula and firmly press the mixture into the pan in an even layer. Bake until the surface is light golden brown and firm, 25 to 30 minutes.
- Transfer to a rack and allow bars to cool completely in the pan. Once cooled, use a butter knife or small offset spatula to cut along the inside edges of the pan and release the bars. Using the parchment paper overhang, lift bars out of the pan and place them on a cutting board. Cut into 18 bars. Store at room temperature in an airtight container for up to 5 days.
Tips:
- Use unsweetened coconut to control the sweetness of the cookies.
- Toast the coconut before using to enhance its flavor and aroma.
- Press the cookie dough firmly into the pan to prevent it from crumbling when baked.
- Bake the cookies until the edges are golden brown and the centers are set.
- Let the cookies cool completely before frosting them.
Conclusion:
Ollie Beans' Coconut Bar Cookies are a delicious and easy-to-make treat that is perfect for any occasion. With their chewy coconut filling and rich chocolate frosting, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a sweet and satisfying snack, give these cookies a try!
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