Best Coconut Almond Bars Recipes

ALMOND-COCONUT LEMON BARS

Steps:

• In a food processor, combine the flour, confectioners' sugar, almonds and lemon zest; cover and process until nuts are finely chopped. Add butter; pulse just until mixture is crumbly. Press into a greased 13x9-in. baking pan. Bake at 350° for 20 minutes., Meanwhile, in a large bowl, whisk eggs, sugar, coconut, lemon juice, flour, lemon zest and baking powder; pour over the hot crust. Bake until light golden brown, 20-25 minutes. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares.

ALMOND-COCONUT CANDY BARS

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil. Spray foil with nonstick cooking spray. In small saucepan, combine 1 cup chocolate chips and 1/4 cup butter; melt over low heat, stirring occasionally. Stir in cookie crumbs. Spread mixture evenly in bottom of sprayed foil-lined pan. Refrigerate 15 minutes or until set.
• Meanwhile, in large bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form. Add vanilla and almond extract; blend well. Stir in coconut and flour until well mixed.
• Spread filling evenly over base. Arrange almonds over bars in 6 rows of 6 each.
• Bake at 350°F. for 20 to 25 minutes or until lightly browned and center is set when lightly touched.
• In small saucepan, melt glaze ingredients over low heat, stirring frequently until smooth. Drizzle glaze over bars. Cool at least 4 hours or until set. Cut into bars.

CHOCOLATE ALMOND COCONUT BREAKFAST BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• Combine oats, oat flour, salt, and baking soda in a bowl. Add eggs, almond milk, brown sugar, and vanilla extract and mix well. Fold almonds, chocolate chips, and coconut into oats mixture; pour into the prepared baking dish.
• Bake in the preheated oven until set in the middle, about 40 minutes. Cool before cutting into squares.

ALMOND COCONUT BARS

Steps:

• In a small bowl, combine the graham cracker crumbs and butter. Press into an ungreased 13-in. x 9-in. baking pan. Combine milk and coconut; carefully spread over crust. Bake at 350° for 18-20 minutes or until lightly browned. , In a microwave, combine the chocolate chips and peanut butter; stir until smooth. Microwave 30-60 seconds longer or until chips are melted; stir until smooth. , Spread over warm bars. Garnish with almonds. Refrigerate for 1 hour before cutting.

CHOCOLATE CHERRY COCONUT ALMOND BARS

Steps:

• 1. Heat oven to 350°. Grease a 9 x 13" baking pan well. You may also parchment line the pan. Make sure to grease before lining with the parchment. Set baking pan aside.
• 2. drain the marachino cherries. Cut maraschino cherries into pieces aproximately 4 pieces per cherry. Place Cherry pieces between paper towels and squeeze out as much juice as possible.
• 3. Pour the can of condensed milk evenly over crust in pan. Sprinkle the almonds, and coconut over the condensed milk. Sprinkle with the chopped Cherries last. Pat down the mixture with your hands.
• 4. Place in 350°oven. Bake 30 to 40 minutes or until side edges are turning golden brown. Remove from oven.
• 5. Place chocolate chips in a bowl with the shortening. Cook on high for one minute. Stop microwave and Stir well. Place back in microwave for approximately 30 to 60 more seconds. Stir mixture again until completely melted. Drizzle mixture over the cookie bars. You can make a design or you can spread the chocolate completely over-the-top. You may garnish the top with sliced almonds and coconut at this point if desired. Place in the fridge until the chocolate sets up. Store outside of refrigeration. Cut into bars and enjoy..

APRICOT, COCONUT AND ALMOND BARS

Steps:

• Preheat oven to 350*F. Butter a 10"x15" cookie sheet.Combine water, sugar and apricots in a medium saucepan.Bring to a boil, and simmer over moderate heat, stirring occasionally, until the apricots are tender and plump(about 15 minutes). Drain apricots and return to the pan. Add butter, brown sugar, honey and salt and cook until butter is just melted. Transfer to a bowl.
• Spread the coconut and almonds on separate baking sheets and toast for 6 to 7 minutes, until lightly golden. Stir the coconut and almonds into the apricot mixture along with the oats and flour. Spread the mixture in the cookie sheet in an even layer. Bake for about 25 minutes, until golden. Let cool on a rack, then cut into 16 bars.
• Note:.
• The bars can be stored in an airtight container for up to 2 days.

COCONUT ALMOND CANDY BARS (LIKE ALMOND JOY)

Steps:

• 1. Line a 13 x 9" pan with parchment paper or aluminum foil
• 2. In a large bowl. Mix together the coconut, condensed milk, and coconut extract
• 3. Add in the powdered sugar. Mix well. Mixture should be thick. You may also add an additional coconut if you would like a thicker consistency. These bars are very forgiving. Do not be afraid to add more coconut.
• 4. Spread into prepared pan. With a sharp knife. Score 40 bars but do not cut all the way through
• 5. Push almonds halfway into each bar. You may place 2-3 on each bar.
• 6. Refrigerate until set. You can also quicken the process, by placing them in the freezer for 15 to 20 minutes.
• 7. When the mixture is firm. remove from the refrigerator. Cut all the way through scored mixture to make bars. Set aside by putting back in the refrigerator, until ready to use.
• 8. Line a sheet pan or several small pans, with parchment paper or aluminum foil. Spray lightly with vegetable oil spray, if using foil.
• 9. Melt shotening, or parrafin wax in a lage bowl by microwaving until melted.
• 10. Add in the chocolate chips are well. Place back in microwave. Stop microwave add about 40 second to one minute intervals to stir. When it is fully melted and combined. Remove from microwave. .
• 11. Remove coconut bars from refrigerator. Step one bar at a time in the melted chocolate with a large soup spoon. Drain off chocolate. Place each bar on lined pan. Repeat the process until all bars are dipped.
• 12. Place bars in refrigerator until set. You can store them in the refrigerator or in a loosely covered container. I stored mine in the refrigerator in a container or Ziploc bag.

RICH CHOCOLATE ALMOND COCONUT BARS

Steps:

• Preheat oven to 350 degrees.
• In a small pot melt the butter and chocolate, slowly over a low heat.
• Add the flour to a bowl and mix the melted chocolate mixture into the flour.
• The mixture should be crumbly, next add the milk, mixing with a fork, until the crumbs are large and moist.
• Press the dough into an ungreased 11 x 7 " pan, bake for 10 minutes, remove and cool.
• In a medium size bowl lightly beat the eggs then add the brown sugar, baking powder, flour, vanilla and almond extracts, nuts and coconut, blending well.
• Spread the filling over the crust and bake for 25 - 30 minutes longer.
• Cool completely before cutting into 18 large squares.
• Keep any leftovers in the freezer.

ALMOND-COCONUT BLISS BARS

Steps:

• Heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.
• In medium bowl, stir together cookie mix and melted butter. Press in bottom of 13x9-inch pan. Sprinkle chopped candy bars over crust. Top with toasted coconut, almonds and chocolate chips. Drizzle with condensed milk.
• Bake 20 to 25 minutes or until golden brown. Cool completely on cooling rack. Cut into 4 rows by 4 rows.

APRICOT, COCONUT AND ALMOND BARS

Steps:

• 1. PREHEAT OVEN TO 350 DEGREES Spread the coconut and almonds on separate baking sheets and toast for 6 to 7 minutes, until lightly golden.
• 2. Cut up your dried apricots.
• 3. Combine water, sugar and apricots in a medium saucepan. Bring to a boil, and simmer over moderate heat, stirring occasionally, until the apricots are tender and plump (about 15 minutes).
• 4. Drain apricots and return to the pan. Add butter, brown sugar, honey and salt and cook until butter is just melted. Transfer to a bowl.
• 5. Stir the coconut and almonds into the apricot mixture along with the oats and flour.
• 6. SPREAD THE MIXTURE IN THE LINED COOKIE SHEET PAN. BAKE FOR 20 TO 25 MINUTES. Let cool on a rack, then cut into 16 bars. Note: The bars can be stored in an airtight container for up to 2 days.
• 7. Let cool on a rack, then cut into BARS. Note: The bars can be stored in an airtight container for up to 3 OR 4 days.

ALMOND COCONUT COOKIE BARS

Steps:

• Preheat the oven to 350°F. Spray an 8x8 baking dish with coconut oil.
• Prepare the cookie mix according to package directions. In a separate, medium sized bowl, add coconut, almond, and condensed milk. Mix well.
• Add cookie dough to the bottom. Spread to cover the whole bottom and press down. Bake 10 minutes.
• Remove the pan from the oven. Spread the coconut mixture on top. Bake an additional 15 minutes. Remove from the oven and allow to cool. Place in the refrigerator to chill.
• Slice into 8 or 16 bars and serve.

COCONUT ALMOND BARS

Steps:

• In a large bowl, beat cream cheese; add sugar and vanilla. Stir in coconut. Turn out onto a 12x9-in. piece of buttered foil; pat into at 10x5-in. rectangle. Cut into 25 rectangles, 2x1 in. each. Press two almonds into the top of each rectangle. Chill. , Meanwhile, melt chocolate chips and shortening in a microwave or double boiler. Carefully dip rectangles in melted chocolate one at a time; set on waxed paper to dry. Store in an airtight container in the refrigerator(also freeze well).

CHOCOLATE COCONUT ALMOND BARS

Steps:

• 1. Preheat the oven to 325°F. Line a 9-inch square baking dish with parchment paper. 2. In the bowl of an electric mixer fitted with the whip attachment, whip the egg whites and sugar on medium speed until well incorporated and the sugar is nearly dissolved. Add the vanilla and almond extracts and salt; mix to combine. 3. Stir in the coconut by hand, then pour the mixture into the prepared baking dish. Press into an even layer. 4. Sprinkle the almonds over the coconut and press gently to secure. 5. Bake until the coconut begins to turn golden brown at the edges and the almonds are toasted, 20 to 25 minutes. Cool to room temperature. 6. When the coconut mixture is cool, drizzle the melted chocolate all over the surface. Transfer the pan to the refrigerator and chill until the chocolate is set. 7. Slice into 12 even squares. Store in an airtight container until ready to serve, up to three days.

ALMOND-COCONUT BLISS BARS

Steps:

• Heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.
• In medium bowl, stir together cookie mix and melted butter. Press in bottom of 13x9-inch pan. Sprinkle chopped candy bars over crust. Top with toasted coconut, almonds and chocolate chips. Drizzle with condensed milk.
• Bake 20 to 25 minutes or until golden brown. Cool completely on cooling rack. Cut into 4 rows by 4 rows.