This easy Coconut Bar recipe is one of my favorite holiday baking recipes.
Somehow, combining coconut and pecans just screams celebration!
There is really nothing much easier than using squares recipes to make lots of goodies for Christmas, Easter, birthdays, or any other occasion.
Cutting them into squares is easier than forming cookies.
If you wish, you can also substitute almonds or hazelnuts for the pecans.
Use flaked coconut rather than shredded.
This will make it easier to cut the bars neatly.
Pretty as well is when they are cut into triangles and the edges dunked in chocolate. Again, I prefer dark chocolate, but if you like, milk chocolate works as well. White chocolate would also provide a nice contrast.
This recipe for "Kokosnuss-schnitten mit Nüsse" actually reminds me so much of one of Mutti's favourites. They were nut squares without the coconut. She always cut them into triangles and dipped two corners into chocolate. Since I really like coconut, this recipe seems like a great mix of the two!
In order to have perfect bar cookies, you can line the baking pan with foil in such a way that the foil hangs over the edges of the pan. Now grease the foil. After the coconut bars are baked and cooled, just hold onto the edges of the foil and lift out of the pan. Remove the foil, place onto a cutting board and cut the large square into small bars, squares, or triangles.
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Want nutritional information for a recipe? Copy and paste the ingredient list and the number of servings into Calorie Count. It will give you an approximate calculation.
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