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Chocolate coconut bars recipe

Chocolate coconut bars recipe


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  • Dish type
  • Biscuits and cookies
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These chocolate bars should be hidden deep in your cupboard, otherwise they will be gone very quickly.


County Dublin, Ireland

1 person made this

IngredientsMakes: 10 chocolate bars

  • 115g butter, melted
  • 100g shortbread, crumbled
  • 80g dessicated coconut
  • 170g chocolate chips
  • 115g mixed nuts, chopped
  • 240ml sweetened condensed milk

MethodPrep:5min ›Cook:25min ›Ready in:30min

  1. Preheat oven to 180 C / Gas 4.
  2. Pour melted butter into a 23x23cm baking dish. Sprinkle with crumbled shortbread. Add a layer of coconut, chocolate chips and nuts. Pour condensed milk over the top.
  3. Bake for 25 to 30 minutes in the preheated oven. Let cool completely, then cut into 10 bars.

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Reviews & ratingsAverage global rating:(1)


Chocolate Coconut Date Bars Recipe

A healthier take on your typical holiday sweet treats, these coconut date bars are a cross between no-bake cookies and granola bars. They are perfectly sweetened with the date themselves and a hint of maple syrup, topped with dark chocolate and crunchy coconut – a yummy combination of sweet and salty, creamy and crunchy, and a nice reprieve from all the pumpkin, pecan, and sweet potato pie. Bring on the chocolate and coconut!


Chocolate-Covered Coconut Bars – Homemade Bounty

If you like coconut, you’ll love this recipe! This 3 ingredient homemade Bounty is super easy to make and tastes delicious! Indulge your sweet tooth with this tasty chocolate-covered coconut bars.

Active time: 25mins | Yield: 18

Print Recipe
Ingredients:
  • 2 1/2 cups (225g) Finely Shredded Coconut, unsweetened
  • 3/4 cup (240g) Sweetened Condensed Milk (or more, if necessary)
  • 9oz (250g) Semi-Sweet Chocolate
Video:
  1. Line the bottom and sides of a 5 x 7inch (13 x 18cm) mold with parchment paper. Set aside.
  2. In a medium bowl, place the shredded coconut. Gradually add the condensed milk, stirring well with a spatula after each addition, until it forms a thick and moldable paste.
  3. Spread the mixture in the prepared mold and press to form a compact layer.
  4. Cover and chill for one hour in the freezer.
  5. Melt the chocolate using a double-boiler or microwave on medium power, stopping to stir every 40 seconds, until it’s completely smooth (follow the package instructions).
  6. Take the coconut block out of the freezer and cut it into small bars.
  7. Using a fork, dip the bars in the melted chocolate, making sure to cover all sides. Remove the excess and place them on a baking sheet lined with parchment paper.
  8. Refrigerate for about 10 minutes or until set.

Store in an airtight container at room temperature for up to 5 days or in the fridge for up to 10 days.


Chocolate Coconut Almond Bars

You may be familiar with a certain candy bar that gloriously combines coconut, almonds and chocolate. And if you love said candy bar as much as we do, you're going to go bananas (coconuts?) for our homemade version. It's simple: We bake a creamy macaroon base and top it with toasted almonds and plenty of melted chocolate. Like the original, these treats won't last long.

½ teaspoon pure vanilla extract

3½ cups sweetened shredded coconut

1 cup chopped chocolate, melted

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.


Thoughts on the recipe

These chocolate chip coconut bars reminded me of soft gooey chocolate chip cookies with the added bonus of coconut. One of my favorite treats are the seven layer magic cookie bars, mainly because of the coconut. Instead of trying a low carb version of those, I went for this easier recipe.

You will not be disappointed with these soft cookie bars. If you love the taste of coconut, these low carb chocolate chip bars are the ones to try. No one will believe they are gluten free and sugar free. So feel free to share them with those not on a low carb diet. They are a real treat for all.

Here&rsquos a list of some of my other favorite snacks made with chocolate chips:

Enjoy these easy and delicious low carb cookie bars. And be sure to tell us how they turned out by leaving a comment below.


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Who am I?

Tenina Holder is a wife and mum and more recently grandmother, who fell in love with cooking as a 13 year old working in a cafe.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes are sold out in literally hours, her cookbooks frequently appear on the Australian best seller lists and her site attracts over 500K page views per month. Her videos are funny and entertaining as well as instructional. The Insider Club has grown way beyond the boundaries of Australia and her following is global with people as far away as Chile and Kazakhstan and Greece loving her books and sending her email!

Tenina is not afraid of salt, butter or sugar and believes chocolate is a health food.


Thoughts on Baking and Weight Watchers

For those of you who don’t know me, I’m a longtime recipe collecting fanatic and cookie lover—who enjoys the occasional kitchen shortcut—especially when it comes to cookie baking.

I discovered how quick and easy it was to make cookies using a cake mix a couple of years ago and have been enjoying experimenting with them ever since.

I’m also a lifetime member of Weight Watchers who still tracks (most days) how many Points I’m taking in.

The good thing about cookies, is that they are naturally portion-controlled, making them a good choice for those of us who struggle with our weight and overeating.

I’m always experimenting with ways to make my favorite cake mix cookie and bar cookie recipes lighter and healthier. This chocolate coconut cake mix bar cookies recipe was my first attempt and it turned out pretty good, if I do say so myself!

Skinny Chocolate Coconut Cake Mix Bar Cookies


    1. 1. Line a 9-by-13-inch pan with foil and coat it with nonstick cooking spray.
    2. 2. Combine condensed milk, vanilla extract, and salt in a bowl.
    3. 3. Add confectioners' sugar 1 cup at a time and stir with a wooden spoon until fully incorporated.
    4. 4. Add coconut and stir until combined.
    5. 5. Pour the mixture into the baking pan and press it into an even layer. Then press the almonds into the mixture in even rows. Chill candy in refrigerator until firm, about 1 hour.
    6. 6. Using a sharp chef's knife, cut the candy into small rectangles.
    7. 7. Line a baking sheet with parchment or wax paper.
    8. 8. Melt and temper the chocolate, or simply melt the coating chocolate.
    9. 9. Dip the bars into the chocolate, covering completely, and place them on the prepared sheet.
    10. 10. Refrigerate candy for 30 minutes or until the chocolate has set.

    Reprinted with permission from Field Guide to Candy by Anita Chu, © 2009 Quirk Books.


    Preparation

    Step 1

    Coat 8x8” baking pan with vegetable oil spray line with parchment, leaving overhang on all sides. Process dates, cacao powder, ¾ cup coconut, cacao nibs, agave syrup, salt, and 2 Tbsp. water in a food processor until smooth (you may need to stop and scrape down sides a few times). Press mixture firmly into prepared pan.

    Step 2

    Scatter remaining ¼ cup coconut over top press to adhere. Cut into bars.

    Step 3

    DO AHEAD: Bars can be made 2 weeks ahead. Store airtight at room temperature.

    How would you rate Chocolate Coconut Date Bars?

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    1. Melt the coconut oil and butter.
    2. In a medium bowl, combine the coconut flakes and melted butter and coconut oil.
    3. Add 1 tsp of vanilla and mix it until it’s fully combined.
    4. Sprinkle the mixture with the powdered Swerve sweetener and mix it again.
    5. Layer a piece of parchment paper in the bottom of a square pan.
    6. Pour the coconut mixture into the bottom of the pan and put it in the freezer for about 5 minutes so it will set.
    7. While the coconut is in the freezer, start melting your chocolate topping.
    8. Remove the coconut mixture from the freezer and pour the melted chocolate on top of the coconut spreading it evenly.
    9. Place the mixture back in the freezer for about 10 to 20 minutes until it has completely set.
    10. Remove the parchment paper from the pan and place it on a flat surface.
    11. Use a sharp knife to cut the squares.

    UPDATE! I just had a member of the Low Carb Inspirations group give us a really good idea! She said to add a few drops of peppermint extract to these if you love that flavor! GREAT IDEA!

    Keto Chocolate Coconut Fat Bomb Squares Nutrition Label

    I keep these stored in my freezer in a freezer zip lock baggie or container. I will eat them straight from the freezer or remove a few and place them on the counter to melt a bit too. Either way, they are delicious! I don’t leave them out on the counter for very long because they do tend to melt and fall apart.



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