Best Black Bottom Coconut Bars Martha Stewart Recipes

Chocolate-Coconut Bars image

Provided by Martha Stewart

Time 1h

Yield Makes 20

Number Of Ingredients 7

3 cups finely ground cookies (12 ounces), such as graham crackers or chocolate wafers, or a combination
1/4 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 cup pecan pieces
1 cup semisweet chocolate chips or chunks
1 can (14 ounces) sweetened condensed milk
1 1/2 cups sweetened shredded coconut

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.

Coconut Cream Bars image

Provided by grandma2969

Categories Bar Cookie

Time 4h20m

Yield 24 bars

Number Of Ingredients 11

2 1/2 cups flaked coconut
16 ounces shortbread cookies
1 cup sugar
2 tablespoons sugar
6 tablespoons cornstarch
3 tablespoons powdered sugar
1/2 teaspoon salt
6 large egg yolks
4 1/2 cups whole milk
6 tablespoons cold butter, cut small pieces
1 1/2 cups heavy cream

Steps:

preheat oven to 350*.spread coconut in an even layer on a rimmed baking sheet -- bake, stirring, once or twice.until golden.
about 8-10 minutes.let cool completely.
process cookies and 1/2 cup coconut in a food processor till finely ground -- and mixture clumps together.about 2 minutes.
transfer mixture to a 9x13" pan -- press even layer on bottom.bake 12-15 minutes.let cool on wire rack.
whisk together granulated sugar, cornstarch, salt in large pan -- whisk in milk and egg yolks.cook over medium heat whisking constantly till it comes to a boil.about 5-6 minutes.continue to cook, whisking about 3 minutes or thick.
remove from heat and add butter.whisk till combined and thoroughly melted.
stir in 1 1/2 cups coconut.spoon custard onto cooled crust --
smooth.top with plastic wrap directly on custard surface.
refrigerate 3 hours or till firm --
beat cream and powdered sugar in large bowl -- till stiff peaks from.cut custard into 24 bars.
cover bars with zig zag pattern with star tip.
sprinkle with coconut.