Ingredients with Measurements:
- 2 cups (200 g) shredded coconut
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (60 ml) coconut milk
- 1/2 teaspoon (2.5 ml) vanilla extract
- 1/4 teaspoon (1.25 ml) salt
- 2 tablespoons (30 g) butter, melted
- 1/2 cup (100 g) Petit-Beurre cookies, crushed
Special Equipment Needed:
- 9x9 inch (23x23 cm) baking pan
- parchment paper
- medium bowl
- whisk
- rubber spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F (175°C). Line a 9x9 inch (23x23 cm) baking pan with parchment paper.
2. In a medium bowl, combine the shredded coconut, sugar, coconut milk, vanilla extract, salt, and melted butter. Mix until combined.
3. Spread the coconut mixture into the prepared pan and press down firmly.
4. Sprinkle the crushed Petit-Beurre cookies over the top of the coconut mixture.
5. Bake for 20-25 minutes, or until the edges are golden brown.
6. Let cool completely before cutting into bars.
Time:
Preparation Time: 10 minutes
Cooking Time: 20-25 minutes
Temperature: 350°F (175°C)
Serving Size: Makes 16 bars
Nutritional Information:
Calories: 140 kcal
Carbohydrates: 14 g
Protein: 1 g
Fat: 9 g
Saturated Fat: 6 g
Cholesterol: 10 mg
Sodium: 65 mg
Potassium: 25 mg
Fiber: 1 g
Sugar: 10 g
Substitutions for Ingredients:
- Shredded Coconut: Almond flour
- Granulated Sugar: Coconut sugar
- Coconut Milk: Almond milk
- Butter: Coconut oil
- Petit-Beurre Cookies: Graham crackers
Variations:
- Add 1/4 cup (30 g) of chopped nuts or dried fruit to the coconut mixture before baking.
- Drizzle melted dark chocolate over the top of the bars after baking.
- Substitute the Petit-Beurre cookies with other types of cookies such as shortbread or chocolate chip.
Tips and Tricks:
- Make sure to press the coconut mixture firmly into the pan before baking.
- Let the bars cool completely before cutting into them.
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in the oven at 350°F (175°C) for 5-10 minutes.
Presentation Ideas:
- Serve the bars on a platter with fresh fruit and a dollop of whipped cream.
- Cut the bars into small squares and serve as an appetizer.
Garnishes:
- Sprinkle with powdered sugar
- Drizzle with melted chocolate
- Top with fresh fruit
Pairings:
- Coffee
- Tea
- Hot Chocolate
Suggested Side Dishes:
- Fruit salad
- Yogurt parfait
- Smoothie bowl
Troubleshooting Advice:
- If the bars are too soft, bake for a few minutes longer.
- If the bars are too hard, bake for a few minutes less.
Food Safety Advice:
- Keep the bars stored in an airtight container at room temperature.
- Do not leave the bars out at room temperature for more than 2 hours.
Food History:
Coconut macaroon bars are a classic dessert that originated in France. They are traditionally made with shredded coconut, sugar, and egg whites.
Flavor Profiles:
Sweet, nutty, and coconutty.
Serving Suggestions:
- Serve as a dessert after a meal
- Serve as an afternoon snack
- Serve as a party treat
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