he foil over long sides for handles.
Beat butter and
f prepared pan then chill for 30 mins.
Preheat oven
Line base and sides of a baking pan with parchment paper.
Melt butter, chocolate and cream together over low heat, stirring. Remove from heat and mix in coconut and cookies. Transfer to prepared pan. Tap pan on a hard surface to release bubbles. Sprinkle with extra coconut and cover with plastic wrap. Chill for 2 hours to set.
Remove from pan and discard parchment paper. Cut into squares. Keep chilled until ready to serve.
large bowl. Stir in coconut, sugar and nuts. Add melted
o 350 degrees. Spread the coconut and nuts on separate cookie
Grease 2 baking pans.
For the choux pastry, combine butter
ntil smooth. Stir in the coconut. You should have a firm
lime zest, lime juice and coconut. Press firmly into base of
Set oven to 350 degrees.
Butter a 13 x 9-in baking pan.
FOR CRUST: Mix together, the crumbs, brown sugar and the melted butter.
press gently into the bottom of prepared baking pan.
Bake for 10-15 mins; remove from oven.
FOR TOP LAYER: Combine the coconut and the milk.
Gently spread over the crumb crust.
Return to oven, and bake for another 15 mins.
Remove from oven, sprinkle with chocolate chips (any amount desired).
Allow the chocolate to melt, then spread gently, evenly all over the bars.
Cool, cut into bars.
FOR THE VANILLA BATTER
br>Stir in 1 cup coconut, nuts and 1/2 cup
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan.
In a large bowl, mix together the graham cracker crumbs, sweetened condensed milk, chocolate chips and coconut until well blended. Press dough evenly into the prepared baking pan.
Bake for 30 minutes. Let cool before cutting into bars.
Melt peanut butter, honey and coconut oil over medium-low heat.
Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla.
Stir until chocolate is entirely melted.
Pour into a 9x13 pan and cool in the fridge.
When it's set, cut into bars and enjoy.
Store in the fridge. If they last that long!
orm a crust. Combine the coconut, sweetened condensed milk, and pecans
For Macarons:.
Preheat the oven
Arrange grahams in 12 x 8 x 2-inch dish.
In 1-quart casserole dish, microwave butter and brown sugar on High for 2 minutes. Stir well.
Blend in remaining ingredients, except chocolate chips.
Spread evenly over grahams.
Sprinkle chocolate chips over top.
Microwave 2 to 2 1/2 minutes on High.
Let stand a few minutes, then spread chocolate over bars.
Cut when cool.
ilk mixture. Add finely chopped chocolate and stir until melted. Stir
Melt the butter in a 9 x 13-inch pan.
Add the graham cracker crumbs.
Pat down and bake at 350\u00b0 for 5 to 7 minutes.
Remove from oven.
Add the Hershey bars on top evenly.
When they are melted, spread.
Cut into squares.
Combine crumbs, sugar and butter; press onto the bottom of a 13 x 9 x 2-inch baking pan.
Bake at 325\u00b0 for 10 minutes.
Cool. Combine coconut and milk; spread over crust.
Bake an additional 15 minutes.
Melt chocolate chips and peanut butter.
Spread over top.
Allow to set before cutting.
Melt butter in top of double boiler over hot water.
Add chocolate morsels; stir until melted, then remove from heat.
Let cool.
Add marshmallows; stir lightly.
Spread half of the coconut in a greased 9 x 9 x 2-inch pan.
Spread chocolate mixture over coconut in pan. Top with remaining coconut.
Press down with a spoon.
Refrigerate until set.
When well chilled, cut into small squares.