How To make Brown Sugar Coconut Squares
Ingredients
1 1/2
cup
flour, all-purpose
1/2
cup
butter or margarine, softened
1/3
cup
brown sugar, packed
2
each
eggs
1 1/2
cup
coconut
3/4
cup
brown sugar, packed
2
tablespoon
flour, all-purpose
1/2
teaspoon
baking powder
1/2
teaspoon
vanilla extract
1/4
teaspoon
salt
1
cup
nuts, chopped
1
cup
powdered sugar, sifted
1
tablespoon
butter or margarine, melted
4
teaspoon
lemon juice
Directions:
Preheat oven to 350 degrees. In a mixing bowl, beat together 1 1/2 cups flour, 1/2 cup butter and 1/3 cup brown sugar. Press into the bottom of an ungreased 13x9x2 inch baking pan. Bake for 10 minutes.
In another bowl, beat the eggs. Stir in the coconut, 3/4 cup brown sugar, 2 tablespoons flour, baking powder, vanilla extract and salt. Stir in the chopped nuts. Spread over the baked mixture. Bake for 20 minutes longer, or until set.
Meanwhile, combine the powdered sugar and melted butter. Add enough lemon juice to make a glaze. Drizzle over the warm bars in the pan. Cut into squares.
How To make Brown Sugar Coconut Squares's Videos
coconut ladoo recipe | nariyal ladoo recipe | how to make coconut laddu recipe
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coconut ladoo recipe | nariyal ladoo recipe | coconut laddu recipe with detailed photo and video recipe. a famous indian sweet recipe or indian laddu recipe prepared with 3 basic ingredients which includes dedicated coconut, milk and sugar. it is typically prepared during festival seasons as offering especially during diwali, ganesh chaturthi and navarathri.
coconut ladoo recipe | nariyal ladoo recipe | coconut laddu recipe with step by step photo and video recipe. basically a round or ball shaped indian sweet or fudge prepared from fresh or desiccated coconut powder with milk and sugar acting for moist and sweetness. there are several versions to nariyal ladoo and it can be prepared with milkmaid, koya and even with simple sugar syrup. however most common is milk and sugar combination which is used in this recipe.
Tropical, Buttery Coconut Cream Bars
These coconut cream bars are made with a soft, buttery cookie bar base topped with a light coconut frosting and toasted coconut. A quick and easy treat for spring or summer!
Recipe:
Ingredients
Buttery Soft Cookie Bars
1 cup (226 g) unsalted butter softened to room temperature
2 oz (57 g) cream cheese softened
1 ¾ cup (350 g) sugar
2 large eggs + 1 egg yolk
1 teaspoon vanilla extract
¼ teaspoon coconut extract
2 ½ cups (285 g) all purpose flour
½ teaspoon baking powder
1 teaspoon salt
Coconut Cream Frosting
1 ½ cups (180 g) sweetened shredded coconut divided
½ cup (113 g) unsalted butter softened
3 oz (85 g) cream cheese softened
2 cups (250 g) powdered sugar
½ teaspoon coconut extract
⅛ teaspoon salt
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Instructions
00:00 Introduction
Bottom layer
00:26 Preheat oven to 350F (177C) and prepare a 13x9 pan by lining with parchment paper (or lightly grease and flour). Set aside.
00:43 Combine butter, cream cheese, and sugar in a large mixing bowl and use an electric mixer to beat until light, creamy, and well-combined (about 1 minute medium/high speed).
02:25 Add eggs, egg yolk, and extracts and stir well.
03:38 In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
04:08 Gradually add dry ingredients to wet, stirring on medium-low speed until completely combined.
04:56 Spread batter evenly into prepared pan and bake in the center rack of 350F (175C) oven for 25 minutes. Allow cookie bars to cool completely in pan before covering with coconut cream frosting. -- Do not turn off the oven, you will use next if toasting your coconut.
Coconut Cream Frosting
06:10 (Optional) Line a cookie sheet with parchment paper and sprinkle ½ cup (60g) of coconut evenly over the cookie sheet. Bake in 350F (177C) oven for 4-5 minutes, remove, turn with spatula, and return to oven and repeat if needed in 3 minute intervals until coconut is lightly browned. Allow toasted coconut to cool while you prepare the frosting.
07:25 Combine butter and cream cheese in a medium-sized bowl and use an electric mixer to beat until smooth and creamy.
08:18 Gradually add powdered sugar, beating until combined.
09:05 Add coconut extract and salt and stir until well combined.
09:32 Spread the frosting in an even layer over the cooled bars.
10:08 Sprinkle untoasted coconut evenly over cookie bars then top with toasted coconut. Cut and serve.
Optional: For an extra decadent treat, drizzle with melted dark chocolate.
Notes
Storing
Store in an airtight container at room temperature for up to 2 days or in the refrigerator in an airtight container for up to a week.
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Coconut Sugar Cake/Grater Cake: St Vincent/Caribbean
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Putting the coconut sugar cake on a banana leaf to set is a custom in the Caribbean. Also, you can leave them to set in a greased baking pan or dish, or on a greased wax paper.
Make sure there are no liquid remaining in the coconut sugar cake. It will not set.
Add more sugar if your coconut is not forming or holding together.
Recipe
2 cups of water
3 cups of grated coconut (use the larger shredding holes on the grater)
3 cups of brown sugar (use 2.5 cups of sugar if you prefer. If it is not coming together, add 1/2 cup or more)
3 bay leaves
3 tablespoons of grated ginger(more or less if you prefer)
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla extract
Ground nut sugar cake
3-INGREDIENT COCONUT CARAMEL SAUCE Recipe | How to make caramel | Homemade Caramel | Baking Cherry
3-Ingredient Coconut Caramel Sauce Recipe. Learn how to make this delicious coconut caramel toffee sauce. You can drizzle it over puddings, cakes, ice cream, pies, and more!
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#recipe #caramel #yummy
BIBINGKANG MALAGKIT RECIPE | Filipino Rice Cake with Caramelized Coconut Topping
Bibingkang malagkit is one of the most favorite rice cake in the Philippines. It is made from a simple combination of glutinous rice, brown sugar, and coconut milk that is baked and topped with coconut caramel sauce. This recipe is perfectly sweet, creamy, and chewy.
#RiceCake #BibingkangMalagkit #FilipinoFood
Ingredients:
2 cups glutinous rice
2 cups coconut milk
1 1/2 cups water
1 cup brown sugar
Toppings:
1 1/2 cup coconut cream
1 cup brown sugar
Chewy coconut cookie recipe - how to make the BEST coconut sugar cookies!
For today's recipe I'll be showing you how to make my new favourite easy cookie recipe; homemade chewy coconut cookies! Follow along with this easy step-by-step coconut cookie recipe and learn how to make these delicious chewy coconut cookies that are the perfect mix of a soft, tender sugar cookie and a chewy coconut macaroon!
A couple months back I discovered this awesome chewy coconut cookie recipe, they were delicious, and I went a little coconut crazy. (I have a couple of other coconut recipes to share with you soon!)I was inspired to create a chewy coconut cookies recipe with more of a sugar cookie texture and a little less coconut texture. After a few failed attempts, this is now my go to cookie recipe for homemade coconut cookies! I hope you enjoy these cookies as much as I do!
Chewy Coconut Cookie Recipe:
Ingredients:
1/2 cup butter (softened)
1/3 cup packed brown sugar
1/2 cup white granulated sugar
1/2 teaspoon coconut extract
1 large egg
1/4 teaspoon sea salt
1/2 teaspoon baking soda
1 + 1/4 cup all purpose flour
1 + 1/4 cup shredded coconut
Directions:
Preheat your oven to 350F/175C. Line cookie sheets with parchment paper. In a medium bowl combine flour, salt and baking powder. Whisk until combined. In the bowl of a stand mixer, fitted with the paddle attachment (or in a large bowl if using a hand mixer) cream room temperature butter until soft and creamy. Add both brown and white sugar and mix on low until well incorporated, around 2 minutes. Add the egg and coconut extract and continue mixing on low until the mixture is light in texture and pale in colour. Gradually add in the dry mixture, mixing between each addition. Lastly add the shredded coconut and mix until just combined. Using a 1.5 Tbs cookie scoop or a rounded heaping tablespoon drop the cookies onto the parchment lined sheets. Bake for 7-9 minutes, removing as soon as the bottoms are golden brown. Allow the cookies to cool on the pan for a couple minutes and then move to a wire rack to finish cooling completely!
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Some more easy recipes that you may enjoy:
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Chapters:
0:00 - Chewy coconut cookie recipe ingredients
0:28 - Chewy coconut cookie recipe directions
1:51 - Cookie baking instructions