Posts Tagged coconut
Dolly Bars
Posted by Eileen Devlin in Baking, Desserts, Low Calorie, Snacks on March 13th, 2010
Otherwise known as seven layer bars (but I counted in this recipe and I didn’t find seven – so I’m not sure what constitutes an actual “layer”) these are ooey, gooey, and absolutely delicious! These are quite simple and since I have never made them before I just stuck with the original recipe I had on hand but the possibilities are endless here. My friend who doesn’t even like coconut said she liked these. You be the judge.
1.5 c graham cracker crumbs (about 9 cookie sheets)
2 tbsp butter, melted
1 tbsp water
1/3 c semisweet choco chips
1/3 c butterscotch chips
2/3 c flaked sweetened coconut
1/4 c chopped pecans, toasted
1 15-oz can fat-free sweetened condensed milk
1. Preheat oven to 350.
2. Line the bottom and sides of a 9 in square baking pan with parchment paper.
3. Place crumbs in a bowl and drizzle with butter and water. Toss with a fork until moist. Gently pat mixture into an even layer in the pan (do not press firmly because the milk needs to seep into the graham cracker crumbs). Sprinkle with chips. Top evenly with coconut and pecans. Drizzle milk evenly over the top. Bake for 25 minutes or until lightly browned and bubbly. Cool completely in pan on a wire rack. Yields 24 small bars or 16 medium sized bars.
What was left 5 hours later. . .
The bottoms came out pretty moist, especially the center pieces. I think I would leave them in the oven a bit longer so the crust is harder. But other than that the taste is wonderful 
Nutritional Information:
Calories: 123
Fat: 4.4 g
Protein: 2.1 g
Carbohydrate: 19.1 g
Cholesterol: 5 mg
Sodium: 64 mg
Fiber: 0.5 g
Chocolate Coconut Macaroons
Posted by Eileen Devlin in Baking, Desserts, Low Calorie, Snacks on January 3rd, 2010
Can we tell I love a coconut, nut, and chocolate combination? This surprisingly low-cal recipe is excellent. I anticipated them looking differently (like store bought macaroons) but the texture and taste is amazing. When you bite into them they feel soft and as light as air but then end with a nice crunch from the almonds and coconut. Just awesome. I served these as one of the dessert options at a dinner party.
3/4 c slivered almonds, dry-roasted and finely chopped
2/3 c sweetened flaked coconut
1/3 c all-purpose flour
3 tbsp unsweetened cocoa powder
whites of 4 large eggs
1/2 tsp vanilla
1/2 tsp imitation coconut flavoring
1/4 tsp cream of tartar
1 c sugar
1. Preheat oven to 325 and prep your baking sheets or you can use parchment paper (I did the latter for these).
2. In a small bowl, stir together almonds, coconut, flour, and cocoa
3. In a large metal/glass bowl combine remaining ingredients except sugar and beat on high until foamy. Gradually beat in sugar. Continue beating for 2-3 mins or until the egg whites are glossy and stiff peaks forms and remain standing.
4. Gently fold the almond mixture into the egg whites and drop by rounded teaspoonfuls about 2 in apart on baking sheets. Bake one sheet at a time for 12-14 mins or until tops are dry. Cool on wire racks. For a light dessert serve with strawberries and light whipped cream. I yielded 36 macaroons.
***I still have a feeling that they shouldn’t be as flat but the taste did NOT disappoint.
Nutritional Information (per serving=2 cookies each):
Calories: 97
Total Fat: 3.5 g
Cholesterol: 0 mg
Sodium: 20 mg
Carbohydrate: 16 g
Fiber: 1 g
Protein: 2 g
