Coconut Blondies Bars

[caption id="" align="alignright" width="300" caption="Image via Wikipedia"][/caption]

Okay, I'm in love with coconut.

• 1 cup all-purpose flour


• 2 teaspoons baking powder


• 1 teaspoon salt


• 6 tablespoons butter or 6 tablespoons margarine


• 1 3/4 cups packed light brown sugar


• 2 teaspoons vanilla extract


• 2 large eggs


• 1 1/2 cups pecans, coarsely chopped


• 3/4 cup sweetened flaked coconut

 

Directions:

 Prep Time: 10 mins

Total Time: 40 mins

1 Preheat oven to 350°F.

2 Grease 13 x 9-inch baking pan.

3 In small bowl, combine flour, baking powder and salt.

4 In saucepan, melt butter over low heat.

5 Remove from heat.

6 Stir in brown sugar and vanilla; add eggs, stirring until well blended.

7 Stir in flour mixture into sugar mixture just until blended.

8 Stir in coconut and pecans.

9 Spread batter evenly in prepared pan.

10 Bake until toothpick inserted 2 inches from edge of pan comes out clean, about 30 minutes.

11 Do not overbake; blondies will firm as they cool.

12 Cool completely in pan on wire rack.

13 When cool, cut lengthwise into 4 strips and then cut each strip crosswise into 6 pieces.

Chocolate Coconut Candies

• 1-3/4 cups confectioners' sugar


• 1-3/4 cups flaked coconut


• 1 cup chopped almonds


• 1/2 cup sweetened condensed milk


• 2 cups (12 ounces) semisweet chocolate chips


• 2 tablespoons shortening

In a large bowl, combine the confectioners' sugar, coconut, almonds and milk. Shape into 1-in. balls. Refrigerate until firm, about 20 minutes.

In a microwave, melt semisweet chips and shortening on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.

Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container. 

 

Yield: 2-1/2 dozen.

Magic Cookie Bars

• 1/2 cup butter or margarine, melted


• 1 1/2 cups graham cracker crumbs


• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk


• 2 cups semisweet chocolate morsels


• 1 1/3 cups flaked coconut


• 1 cup chopped nuts

Directions

1. Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.


2. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.


3. Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

Coconut Pecan Frosting

1 1/3 cups evaporated milk
1 1/3 cups sugar
4 egg yolks, beaten
2/3 cup butter
1 1/2 teaspoon vanilla
1 1/3 cups flaked coconut
1 1/3 cups chopped pecans
Combine milk, sugar, egg yolks, and butter in a heavy saucepan; bring to a boil, and cook over medium heat 12 minutes, stirring constantly. Add vanilla, coconut, and pecans; stir until frosting is cool and of spreading consistency.

Can be used over German Chocolate cake, Devil's Food, or even your favorite brownies!!

Macaroom Lace Cookies

2 each eggs; well beaten
1 1/2 cup sugar
5 tablespoon butter; melted
3 1/2 cup post toasties; roll before measuring
1/2 cup coconut
1 teaspoon vanilla
4 tablespoon flour
2 teaspoon baking powder

Cream butter and sugar. Add post toasties, rolled fine, eggs, vanilla, coconut, flour and baking powder. Place small spoonful of dough, far apart, on baking tin. Bake in quick oven. When slightly cooled, remove from tin with cake turner.

Coconut Fried Shrimp

1 1/4 cups all-purpose flour
1 1/4 cups cornstarch
6 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cajun seasoning
1 1/2 cups cold water
1/2 teaspoon vegetable oil
1 pound uncooked large shrimp, peeled and deveined
2 1/2 cups flaked coconut
Additional oil for deep-fat frying
1 cup orange marmalade
1/4 cup honey

In a bowl, combine the first five ingredients. Stir in water and oil until smooth. Dip shrimp into batter, then coat with coconut. In an electric skillet or deep-fat fryer, heat oil to 375 degrees f. Fry shrimp, a few at a time, for 3 minutes or until golden brown. Drain on paper towels. In a saucepan, heat marmalade and honey; stir until blended. Serve as a dipping sauce for the shrimp.

RIGHTEOUS MAGIC COOKIE BARS

1/2 cup melted butter/margarine
1 1/2 cup graham cracker crumbs
1 cup chopped walnuts
1 cup chocolate chips
1 1/3 cup flaked coconut
1 1/3 cup sweetened condensed milk

Pour melted butter into 13 x 9x 2 pan. Sprinkle crumbs evenly over butter. Scatter nuts and chocolate chips over crumbs. Sprinkle coconut over top. Pour the milk over the coconut. Bake at 350 degrees f for 25 minutes. Cool 15 minutes in pan. Cut into bars.

Coconut Macaroom Squares

2 cups bisquick baking mix
1/4 cup sugar
1/2 cup margarine or butter, softened
1/4 teaspoon almond extract
1 cup chopped walnuts
1/2 teaspoon almond extract
1 can sweetened condensed milk, (14 ounce).

1 packet semisweet chocolate chips, (12 ounce).

1 packet flaked coconut, (7 ounce).
Heat oven to 350 degrees. Mix baking mix, sugar, margarine and 1/4 tablespoon almond extract. Press in ungreased rectangular pan, 13x9x2 inches. Bake until light brown, 12 to 15 minutes.


Mix walnuts, 1/2 tablespoon almond extract, milk and coconut. Spread over baked layer. Bake until golden brown, about 20 minutes. Immediately sprinkle chocolate chips evenly over top. Cover with cookie sheet and let stand until chips are melted, 4 to 5 minutes, spread carefully. Cool, cut into about 1-1/2" squares.

Apple Coconut Cake

3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup vegetable oil
3 eggs
2 1/4 cups sugar
2 teaspoons vanilla extract
2 cups chopped pecans
3 cups cooking apples; peeled and chopped
1/2 cup flaked coconut


Brown sugar glaze; see recipe for
Combine flour, soda, and salt; stir well, and set aside. Combine oil, eggs, sugar, and vanilla; beat at medium speed of an electric mixer 2 minutes. Add flour mixture; beat at low speed just until blended. Fold in pecans, apples, and coconut. (batter will be stiff). Spoon batter into a greased and floured 10-inch tube pan. Bake at 350-degrees for 1 hour and 25- 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and place on serving plate. Immediately drizzle brown sugar glaze over cake while both are until warm.

Coconut Rolls (like Mexican Coconut)

1/2 cup butter
1 teaspoon vanilla
1 cup sweetened condensed milk
3 cups flaked coconut
4 1/2 cup powdered sugar

In a large glass or plastic bowl, melt butter in microwave. Add the coconut, milk and vanilla. Blend in powdered sugar thoroughly. Shape into logs about 4-5 inches long and 3/4 inch round. Heat griddle. Spray with non-stick spray. Place coconut logs on hot griddle roll and sizzle. Remove and place on wax paper. Let cool. Then wrap each roll in plastic wrap. Store in cool place.

Chocolate Candy Squares

I know, I seem to follow a recurring theme. Chocolate and coconut!! Those are my most favorite sweet combinations ever! So anytime I run across recipes containing one or both of those fabulous ingredients, I post it here to share with you all!


1/2 cup margarine (melted)
2 cups vanilla wafer crumbs
1 cup chopped walnuts
6 ounces pkg.
Chocolate chips
1 1/2 cup flaked coconut
2/3 cups evaporated milk
1 cup brown sugar (firmly packed)
Pour melted butter in bottom of 13x9 inch baking pan. Sprinkle vanilla wafer crumbs evenly over butter. Sprinkle walnuts over crumbs, chocolate chips over walnuts and coconut over chocolate. Combine evaporated milk with brown sugar. Stir until smooth. Pour evenly over layers. Bake at 350 degrees for 25 minutes. Cool for 1 hour. Cut into squares.

Almond Bars

1/2 cup butter or margarine
1/2 cup brown sugar
1/2 cup quick-cooking oats
1/2 cup whole wheat flour (unsifted)
1/2 cup all purpose flour (unsifted)
1/4 cup wheat germ
2 teaspoons grated orange rind
2 eggs
1 cup whole blanched almonds
1/4 cup raisins
1/4 cup flaked coconut
1/2 cup semi-sweet chocolate bits

Cream butter with 1/2 cup brown sugar until soft; beat in oats, flours, wheat germ and orange rind. Pat into 8-inch square pan. Then mix eggs, almonds, raisins, coconut, chocolate bits and 1/4 cup brown sugar (packed). Pour over base and spread out evenly. Bake at 350 degrees for 35 minutes or until almonds are golden brown. Cool and cut into a dozen bars. Wrap in aluminum foil.

Easy Cream Coconut Cake

1 package white cake mix (2-layer)
1 can cream of coconut (8-ounce)
1 cup shredded coconut
16 ounces whipped topping

Prepare and hake cake mix using package directions for 9xl3-inch cake. Poke holes in warm cake. Drizzle cream of coconut over cake. Let stand until cool. Mix 1 cup coconut with whipped topping in bowl. Spread over cake. Garnish with sprinkle of additional coconut.

Coconut Cream Cake

1/2 cup butter
1 cup sugar
3 egg
1/2 cup milk
2 cups cake flour
2 teaspoons baking powder
1 teaspoon vanilla
Cream the butter and sugar well, and add the beaten eggs. Next add the milk gradually. Sift the flour before measuring, then sift again with the baking powder. Grease and flour two 9-inch layer cake pans and line with kitchen parchment. Pour the batter into the pans and bake for about 15 minutes in a 350 degree oven.


Icing: Cook sugar and water to the thread stage, then beat the egg whites until very light. Pour sugar over the egg whites slowly and beat until creamy. Add vanilla if desired. Spread over the cake. Sprinkle shredded coconut thickly between the layers and over the top and sides.

German Chocolate Upside Down Surprise Cake

1 cup flaked coconut
1 cup pecans; chopped
1 packet german chocolate cake mix
1 1/4 cups water
1/3 cup oil
3 eggs
3 1/2 cups confectioners' sugar
1 cup margarine; melted
8 ounces cream cheese; softened
Heat oven to 375-degrees. Grease a 9 x 13 inch pan. Sprinkle coconut and pecans evenly over bottom of greased pan. In a large bowl, combine cake mix, water, oil and eggs at low speed until moistened; beat 2 minutes at high speed. Spoon batter evenly over coconut and pecans. In another large bowl, combine confectioners' sugar, margarine and cream cheese; beat until smooth and creamy. Spoon evenly over batter to within 1 inch of edge. Bake at 375-degrees for 43 to 53 minutes, or until a toothpick inserted in center comes out clean. Cool completely. Cut into squares. Invert each square onto individual plates. Serve warm or cool. Store in refrigerator.

Chewy Coconut Bars

It appears I have several variations of this recipe. But, as I always say, you can never have too many recipes with coconut and chocolate in them!!!

1/2 cup butter or oleo
1 1/2 cups graham cracker crumbs
2 cups flaked coconut
1 cup chopped nuts
1 1/2 cups miniature marshmallows
1 can sweetened condensed milk
1 (6 ounces) bag chocolate chips
Preheat oven to 350 degrees. Place melted butter in a 9 x 13-inch pan. Mix graham crumbs with melted butter and press down with a fork. Sprinkle coconut over crumbs, add layer of nuts and one of marshmallows. Drizzle milk evenly over top. Bake for 25 to 30 minutes. Remove from oven and sprinkle chips over hot bars. Smooth with knife when melted. Cool.

Banana Cream Cake

Filling:
1 1/2 cups milk
4 ounces vanilla pudding and pie filling
4 small bananas, sliced thin
8-9 inch sponge-cake layer
1 1/2 cups whipping cream
1/4 cup powdered sugar

Garnish:
Sliced bananas
Toasted coconut
Cook pudding according to package directions using the 1 1/2 cups milk. Remove from heat and cover surface with plastic wrap, to keep a skin from forming. Refrigerate until cool, then stir in bananas. Cut cake in 3 layers, using a long serrated knife. Place 1 layer on a serving plate and spread with about 1 1/2 cups filling. Top with second cake layer, spread with remaining filling, then add remaining cake layer. Frost the cake up to 8 hours ahead. Top with sliced bananas and coconut just before serving.

Coconut Date Slices

2 cups sugar
1 tablespoon light corn syrup
3/4 cups evaporated milk
6 3/4 ounces pitted dates
2 tablespoons butter
1 cup chopped nuts
1/2 teaspoon vanilla extract
1/8 teaspoons salt
1 1/2 cup flaked coconut, toasted


Mix first 3 in saucepan. Cook, stirring until a small amount of mixture forms a soft ball when dropped in cold water (232 f). Add dates; cook, stirring, until mixture returns to 232 f. Remove from heat, and cool to lukewarm (110 f). Add remaining, except coconut, and beat until thick. Shape in 2 or 3 rolls 1 1/2 inch in diameter. Roll in coconut. When firm, cut in 1/2 inch slices.

Cherry Almond Bars

1/2 cup butter
1/4 cup sugar
1/3 cup cocoa
1 teaspoon vanilla
1 egg; beaten
1 cup coconut; desiccated
1 3/4 cup graham wafer crumbs
1/2 cup almonds; chopped

Filling:
1/4 cup butter; softened
1 teaspoon cherry juice
2 cup icing sugar
1/3 cup maraschino cherries; chopped

Topping:
2 ounce semisweet chocolate
1 teaspoon butter


Base: Cook butter, sugar, cocoa, vanilla & egg in saucepan over low heat, stirring constantly until custard begins to thicken. Remove from heat and stir in coconut, crumbs and almonds. Pat firmly into a greased 9 pan inch square pan. Chill for 1 hour. Filling: Cream butter, cherry juice and extract. Gradually beat in icing sugar to a make a smooth spreading consistency. Stir in cherries. Spread over base and chill until firm. Top: Heat chocolate and butter, stirring until smoothly melted. Drizzle chocolate over filling. Chill. Cut into bars.

Haystacks

2 cup sugar
1 cup buttermilk
2 tablespoon light corn syrup
1 teaspoon soda
1/4 peanut butter
1 teaspoon vanilla
Pinch salt
1 cup coconut


Combine all ingredients, except flour, fruit and nuts; beat well. Stir in remaining ingredients. Spread in greased 13 x 9-inches pan. Bake at 350 degrees for 40 to 45 minutes. Frost warm.


Store in airtight container.