rchment paper. Spread the coconut in an even layer on
ood processor until chopped. Add coconut, dates, 1/2 cup 100
Preheat oven to 350 degrees (325 for glass pan).
In 13x9x2-inch baking pan, melt butter in oven. Sprinkle crumbs evenly over melted butter.
Top evenly with the coconut, then sweetened condensed milk.
Bake for 25 to 30 minutes or until lightly browned.
In small saucepan over low heat, melt the chocolate chips with peanut butter. Spread evenly over hot coconut layer.
Cool 30 minutes, then chill. Cut into bars.
Store cookie bars loosely covered at room temperature.
Grease an 8x12 inch rimmed baking pan and line base and long sides with parchment paper, leaving 2 inches of paper hanging over edges.
Combine condensed milk and chocolate in a medium saucepan. Sift in powdered sugar and cocoa powder. Stir over low heat until smooth. Remove from heat. Stir in cherries and 1 cup coconut. Transfer to prepared pan and press firmly into base. Sprinkle top with remaining coconut. Cover with plastic wrap and chill for 3 hours or overnight.
Cut into bars to serve.
cup boiling water over coconut in a small bowl. Let
Preheat oven to 350 degrees.
Combine graham cracker crumbs with melted butter.
Press into 13 x 9 pan that has been sprayed with cooking spray.
Sprinkle coconut, cranberries, vanilla chips and pecans over the crust.
Pour condensed milk evenly over crust.
Bake@ 350 degrees for 25-28 minutes or until edges are golden brown.
Cool on wire rack Cut in bars.
Mix together cake mix, butter, and 1 egg.
Put in a 13 x 9 x 2-inch pan.
Beat together powdered sugar, cream cheese and 2 eggs.
Pour on top of cake mix.
Sprinkle coconut and pecans on top.
Bake at 325\u00b0 for 50 minutes.
Let cool; cut into bar shapes.
Toast the coconut: Spread coconut in a 9x13\" pan, bake
n the brown sugar, nuts, coconut, vanilla and baking powder.
andles.
Combine the flour, coconut and brown sugar in a
press in firmly. Sprinkle with coconut; pour condensed milk evenly over
preheat oven to 350*.spread coconut in an even layer on
nd the vanilla, almond, and coconut extracts. Do not overmix the
br>Combine almond flour, sweetener, coconut flour, lime zest, and salt
Preheat oven to 375\u00b0.
Lightly grease 9 x 13 pan.
Prepare cake mix using 1/2 cup yogurt and 1 egg.
Spread batter onto the bottom of prepared pan.
Bake 10 minutes.
While baking, in a bowl mix remaining yogurt, egg, pineapple, brown sugar and coconut. Carefully spread yogurt mixture on top of partially baked batter. Bake bars 25 minutes or until golden brown.
Cool completely before cutting into bars.
Mix confectioners sugar and 2 tablespoons reserved pineapple juice to create a glaze.
Drizzle over cooked bars.
Preheat oven to 350 degrees F (175 degrees C).
In one 13x9 inch baking dish, melt the butter. Sprinkle the graham cracker crumbs over the melted butter . Top with the coconut, then the sweetened condensed milk and bake for 25 minutes or until golden brown.
In a saucepan over low heat melt the chocolate chips and peanut butter together. Stir until creamy and pour over the baked bars. Let cool thoroughly then cut into bars. Garnish with more flaked coconut. Store bars in an airtight container.
Mix coconut with coconut cream, 1/2 t vanilla and 1/2 packet of stevia.
Place on cooike sheet lined with parchment paper and form into 4 x 6 inch rectangle.
Place in freezer 2 hours, until frozen solid.
Meanwhile, melt coconut oil until liquid. Add cocoa, 1/2 packet of Stevia, 1/2 t vanilla. Mix well on low heat for about 2 minutes. Let cool to room temperature, but still liquid.
Cut frozen coconut into 5 bars.
Dip bars into cocoa mixture and place back on parchment paper lined cookie sheet.
Allow to harden in refrigerator.
Preheat oven to 350\u00b0F. Lightly grease and line a 7x11 inch rimmed baking pan with parchment paper.
In a large bowl, combine butter, sugar and egg. Add flour and cocoa powder. Fold in coconut. Transfer to prepared pan, smooth top and bake for 15-20 mins, until firm. Let cool completely in pan.
Meanwhile, to make the icing, combine coffee, powdered sugar and butter. Add enough hot water to make a spreadable consistency. Spread over cake.
Cut into squares. Serve dusted with cocoa powder and grated chocolate.
ours or overnight. Sprinkle with coconut, dust with powdered sugar and
o make fine crumbs. Add coconut and butter; process to combine