Best Macadamia Coconut Lime Bars Recipes

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COCONUT-LIME BARS



Coconut-Lime Bars image

Lime zest, shredded coconut, and macadamia nuts give these bar cookies a decidedly tropical bent. Wrapped and tied with a bow, they make excellent holiday gifts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h

Yield Makes 2 dozen

Number Of Ingredients 10

1/2 cup (1 stick) unsalted butter, melted, plus more for baking pan
1/2 cup packed light-brown sugar
1 cup granulated sugar
3 large eggs
2 cups unbleached all-purpose flour (spooned and leveled)
1/2 teaspoon fine salt
1/2 cup chopped macadamia nuts
1 tablespoon finely grated lime zest
1/2 teaspoon pure vanilla extract
1 package (7 ounces) sweetened shredded coconut

Steps:

  • Preheat oven to 375 degrees. Butter a 9-inch square baking pan; line with parchment, leaving a 2-inch overhang on two sides. Butter parchment. In a large bowl, whisk butter, brown sugar, and 1/3 cup granulated sugar. Add 1 egg; whisk until smooth. Stir in 1 cup flour, salt, nuts, and lime zest. Spread batter in pan. Bake until top is set and very light golden, 15 to 18 minutes.
  • Meanwhile, in a medium bowl, whisk together 2/3 cup granulated sugar, 2 eggs, and vanilla. Reserve 1/2 cup coconut; stir remaining coconut and 1 cup flour into egg mixture. Gently spread over base; top with reserved coconut. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25 minutes. Let cool completely on a wire rack. Using parchment, lift cake from pan and cut into 24 bars.

Nutrition Facts : Calories 383 g, Fat 19 g, Fiber 2 g, Protein 5 g, SaturatedFat 11 g

MACADAMIA SUNSHINE BARS



Macadamia Sunshine Bars image

Your guests will be delighted with my bars. They are packed with nuts and dried fruit. I think that when you take a bite of this treat it's like a mini-vacation to a Polynesian paradise. -Jeanne Holt, Mendota Heights, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 18

1 package lemon cake mix (regular size)
2/3 cup packed light brown sugar
1/2 teaspoon Chinese five-spice powder
3/4 cup butter, melted
2 large eggs, room temperature
4-1/2 teaspoons thawed pineapple-orange juice concentrate
2 teaspoons grated orange zest
2 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
2 jars (3 ounces each) macadamia nuts, coarsely chopped
2/3 cup coarsely chopped shelled pistachios
2/3 cup chopped dried pineapple
2/3 cup chopped dried mangoes
1/3 cup sweetened shredded coconut, toasted
GLAZE:
1-1/4 cups confectioners' sugar
1-1/2 teaspoons thawed pineapple-orange juice concentrate
4 to 5 teaspoons water

Steps:

  • In large bowl, combine the cake mix, brown sugar and spice powder. Add the butter, eggs, juice concentrate, orange and lemon zests and vanilla; beat on medium speed for 2 minutes. Stir in the nuts, dried fruits and coconut., Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool completely on a wire rack., Combine the confectioners' sugar, juice concentrate and enough water to reach desired consistency; drizzle over top. Cut into bars.

Nutrition Facts : Calories 290 calories, Fat 15g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 244mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.

MACADAMIA COCONUT COOKIE BARS



Macadamia Coconut Cookie Bars image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 25m

Yield 16 bars

Number Of Ingredients 6

1 package dry sugar cookie mix, prepared to package directions
1 cup macadamia nuts
1 cup shredded coconut
1 cup white chocolate chips
9 by 12-inch baking dish
Softened butter, to prepare baking dish

Steps:

  • Preheat oven to 375 degrees F.
  • To cookie mix prepared to package directions, add nuts, coconut and white chocolate chips. Butter the baking dish and spread cookie dough evenly into a thin layer across the baking dish. Bake bars for about 15 minutes, or until lightly golden brown. Remove from oven, and cool slightly. Then cut into squares, remove with offset spatula and serve.

COCONUT LIME BARS



Coconut Lime Bars image

Make and share this Coconut Lime Bars recipe from Food.com.

Provided by grandma2969

Categories     Bar Cookie

Time 1h

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 9

1 cup butter, softened
1/4 teaspoon salt
1/2 cup powdered sugar
2 1/4 cups flour
4 large eggs, slightly beaten
1 tablespoon grated lime zest
5 tablespoons fresh lime juice
2 cups sugar
1 cup coconut

Steps:

  • Preheat oven to 350°.
  • Combine the butter, salt, powdered sugar and 2 cups of flour.
  • In a large bowl, mixing to make a soft dough.
  • Press evenly into an ungreased 13 x 9" baking pan.
  • Bake for 15-20 minutes or golden brown.
  • In a mixing bowl, combine eggs, lime zest, sugar and remaining 1/4 cup of flour in a bowl, blend till smooth.
  • Spoon over the crust.
  • Sprinkle the coconut over the lime mixture.
  • Reduce the oven temperature to 325°.
  • Bake for another 25 minutes or until firm.
  • Cool on wire rack about 1 hour and then cut into bars.

CHEWY COCONUT MACADAMIA BARS



Chewy Coconut Macadamia Bars image

Categories     Dairy     Fruit     Nut     Dessert     Bake     Coconut     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about forty 3- by 1-inch bars

Number Of Ingredients 13

For shortbread layer
2 cups all-purpose flour
2 sticks (1 cup) cold unsalted butter, cut into bits
2/3 cup confectioners' sugar
1/2 teaspoon salt
For topping
1/2 stick (1/4 cup) unsalted butter
1/2 cup firmly packed brown sugar
3/4 cup canned coconut cream such as Coco Lopez
1/4 cup heavy cream
2 tablespoons fresh lemon juice
a 7-ounce package sweetened flaked coconut
a 7-ounce jar macadamia nuts (about 11/3 cups), large pieces halved

Steps:

  • Preheat oven to 350° F. and butter a 13- by 9-inch baking pan.
  • Make shortbread layer:
  • In a food processor pulse shortbread ingredients until mixture just forms a dough. Pat dough evenly onto bottom of pan and bake 20 minutes, or until pale golden.
  • Make topping while shortbread is baking:
  • In a large saucepan melt butter over low heat and remove pan from heat. Whisk in brown sugar until dissolved and whisk in coconut cream, heavy cream, and lemon juice until combined well. Stir in flaked coconut and nuts.
  • Pour topping over shortbread. Reduce temperature to 325° F. and bake confection until top is golden and center is bubbling, 45 to 50 minutes. Cool confection completely in pan on a rack and cut into bars. Bars may be made ahead and kept, wrapped well, chilled 4 days or frozen 3 weeks. Serve bars chilled or at room temperature.

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