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
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!
If you have any questions or anything, let me know down below! Don't forget to subscribe for a new easy recipe each week!
Some more easy recipes that you may enjoy:
S'mores Brownies :
Delicious Lemon Donuts :
Easy cake donuts :
Funfetti cookies :
The BEST carrot cake :
Peanut butter chocolate cookies:
Easy spring cookies :
Lemon cookies:
Strawberry Lemon Bars:
Peanut butter brownies:
Sweet & Salty cookies :
Coconut macaroons :
Cinnamon swirl cake :
Chocolate cupcakes w/ chocolate buttercream :
Chocolate ganache tart :
Chapters:
0:00 - Chewy coconut cookie recipe ingredients
0:28 - Chewy coconut cookie recipe directions
1:51 - Cookie baking instructions
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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→ Gluten-Free Brownie Bites:
→ Condensed Milk Apple Cake:
→ Soft and Fluffy Lemon Mousse Cake:
→ 1 Minute Nutella Mug Cake:
→ Vanilla & Chocolate Marble Cake:
→ No-Bake Chocolate Chip Granola Bars:
→ Double Chocolate Mousse Cake:
→ Chocolate Fudge Vanilla Cake:
→ 3-Ingredient Oreo Truffles:
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→ Super Moist Nutella Mousse Cake:
#recipe #caramel #yummy
Biko | Filipino sticky rice | Brown Sugar Coconut Sticky Rice | ready in minutes
Biko is a Filipino dessert made with glutinous rice, coconut milk, and brown sugar. It's an easy and simple homemade dessert that is popularly served at parties and gatherings.
You will need:
Glutinous rice (make sure it’s this rice)
Coconut sugar or brown sugar
Coconut milk
Salt
Cook the rice in coconut milk first
Boil the sugar and secokd batch of coconut milk in another pot
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Link to my other recipes:
Burgers:
Pizza:
Chinese stir fry:
Mango sticky rice:
Authentic chicken curry:
Coconut Cookies
These delicious coconut cookies are soft and chewy but filled with crunchy toasted coconut for lots of flavor and a nice play of textures. They're beyond easy to make and will dazzle any coconut lover's palate!
Recipe:
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Filipino Coconut Sticky Rice (Biko)
This coconut sticky rice, known as Biko, is an easy and fun Filipino dessert that only uses 3 ingredients. While simple and plain appearing, the flavor and texture is delicious and nostalgic. Add some optional sauce on top for added texture and flavor. Follow for more! Cheers!
Ingredients:
-1 cup sweet glutinous rice, uncooked
-1 cup of canned coconut milk
-1.5 cups of water
-1 cup of brown sugar
-optional: 1/2 cup macapuno (coconut strings)
Instructions:
-add rice and water into rice cooker or pot
-cook on low until rice is fully cooked and fluffy; fluff rice and set aside
-place a large pot or dutch oven on medium heat
-add in 1 cup of coconut milk and 1 cup of brown sugar; stir well
-allow the brown sugar to dissolve completely (4-5 minutes) and lower the heat to low
-allow the sugary milk mixture to simmer on low until it thickens (3-4 minutes)
-add in our cooked rice; add in optional coconut strings
-mix well with spatula or large spoon to fully incorporate; allow to cook on low for 3-4 minutes until liquid absorbed and rice is cohesive
-remove rice from pan and add into a large tray or baking dish
-use spatula to flatten the rice; cut into large square portions
-spread optional coconut sauce on top and serve
-store in fridge for up to 1 week; serve cold or reheat and enjoy!
Sauce (optional)
-1/2 cup coconut milk
-1/2 cup brown sugar
Instructions:
-in separate small sauce pan, add coconut milk and sugar and set to medium heat
-dissolve sugar and allow to simmer on low heat until it thickens (5-10 minutes)
-allow to slightly cool and set aside until ready for use
#easyrecipe #cooking #quickrecipe #dessert #sweet #coconut #nostalgia #filipino #biko
Chewy Coconut Bars | Easy Dessert Recipe | MOLCS Easy Recipes
Chewy Coconut Bars
1/2 C Butter
1 1/2 C Light Brown Sugar
1/2 tsp Salt
2 Eggs
1 tsp Vanilla
1 tsp Baking Powder
1 C Flour
1 1/2 C Coconut Flakes
Melt butter in a medium sauce pan. Once butter is melted lower heat and continue to cook
and stir until the butter turns brown, do not burn the butter. Remove from heat.
Stir in brown sugar until all combined, add salt. Stir in eggs one at a time until well combined.
Add baking powder, vanilla & flour stirring until all incorporated. Lastly stir in coconut flakes.
Line a 9 x 9 baking dish with foil and coat with cooking spray. Pour batter into pan.
Bake @ 350 for 20 - 25 minutes or until the center becomes set.
Let cool completely before cutting.
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