Best 4 Coconut Almond Cookie Bark Recipes
Indulge in a delightful symphony of flavors with coconut almond cookie bark, an irresistible treat that combines the tropical essence of coconut and the nutty richness of almonds. This heavenly confection is an explosion of textures, featuring a crispy cookie base, a layer of chewy caramel, and a generous topping of toasted coconut and almond slices. With its enticing aroma and captivating appearance, this bark is a feast for the senses, perfect for satisfying your sweet cravings or sharing with loved ones. Discover the joy of homemade goodness with our easy-to-follow recipes, offering variations for classic, gluten-free, and vegan cookie bark. Embark on a culinary adventure and create a delectable masterpiece that will leave you craving more.
Here are our top 4 tried and tested recipes!
ALMOND COCONUT COOKIE BARS
These simple and delicious bars feature a double chocolate cookie base, unsweetened coconut, shredded almonds, and coconut condensed milk for an ooey gooey treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 1 Serving
COCONUT ALMOND COOKIES
Steps:
- Heat oven to 350°F.
- Combine butter, sugar and brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and almond extract; beat until well mixed. Add flour and baking soda; beat at low speed until well mixed. Stir in coconut, almonds and 1/2 cup white baking chips.
- Drop mixture by rounded teaspoonfuls onto ungreased cookie sheets. Bake 8-11 minutes or until edges are lightly browned. Cool 1 minute; remove from cookie sheets. Cool completely.
- Place 3/4 cup white baking chips and shortening in bowl. Microwave, stirring every 30 seconds, 1-2 minutes or until melted. Drizzle over cooled cookies in crisscross pattern.
Nutrition Facts : Calories 80 calories, Fat 4 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 35 milligrams, Carbohydrate 9 grams, Fiber 0 grams, Sugar grams, Protein 1 grams
COCONUT-ALMOND COOKIE BARK
As kids, my friends and I sandwiched Almond Joys between cookies. For our high school reunion, I re-created the idea with a tasty baked version that breaks apart like chocolate bark.-Faith Cromwell, San Francisco, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 2 pounds.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a small heavy saucepan, melt butter over medium heat. Heat 6-8 minutes or until golden brown, stirring constantly. Transfer to a large bowl; cool 15 minutes., Whisk in sugars, egg and extract until smooth. In another bowl, whisk flour and salt; stir into sugar mixture. Fold in 1 cup coconut and 3/4 cup chocolate chips. Press into an ungreased 15x10x1-in. baking pan. Bake 24-28 minutes or until golden brown. , Transfer pan to a wire rack; sprinkle with remaining chocolate chips. Toast remaining coconut. Spread chocolate chips evenly over cookie. Sprinkle with remaining coconut; top with almonds. Cool completely in pan on a wire rack. , Refrigerate 15 minutes or until chocolate is set. Break cookie into pieces.
Nutrition Facts : Calories 150 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 104mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
EASY COCONUT & ALMOND BARK
Make gifts from the kitchen-even if you're not much of a cook! This Coconut & Almond Bark is foolproof. Our almond bark with coconut is extra special.
Provided by My Food and Family
Categories Recipes
Time 1h10m
Yield 10 servings
Number Of Ingredients 3
Steps:
- Melt chocolate as directed on package. Reserve 1/4 cup chocolate for later use.
- Spread remaining chocolate onto parchment-covered baking sheet. Sprinkle with coconut and nuts; press gently into chocolate with back of spoon. Drizzle with reserved chocolate.
- Refrigerate 1 hour or until firm. Break into small pieces.
Nutrition Facts : Calories 260, Fat 20 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 0 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 4 g
Tips:
- Use high-quality, unsweetened shredded coconut for the best flavor and texture. - Toast the almonds before using them to enhance their flavor. - If you don't have a food processor, you can chop the almonds by hand. - Be careful not to overmix the dough, as this can make the cookies tough. - Chill the dough for at least 30 minutes before baking to help it hold its shape. - Bake the cookies until they are just golden brown around the edges. - Let the cookies cool completely before cutting them into bars. - Store the cookies in an airtight container at room temperature for up to 3 days.Conclusion:
These coconut almond cookie bars are a delicious and easy-to-make treat that are perfect for any occasion. They are made with simple ingredients and can be customized to your liking. With their chewy texture, sweet coconut flavor, and crunchy almonds, these cookies are sure to be a hit with everyone who tries them. So next time you are looking for a sweet treat to enjoy, give these coconut almond cookie bars a try. You won't be disappointed!
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