Time 20m Yield 16 servings. Number Of Ingredients 8 Steps:

Place the butter in an 8-in. square microwave-safe dish. Cover and microwave on high until melted, about 30 seconds. Stir in cracker crumbs and sugar; press firmly onto the bottom of the dish. Microwave, uncovered, on high for 1 minute. Cool for 5 minutes., In a small bowl, combine 1 cup coconut, milk and nuts; spoon over the crust. Microwave, uncovered, on high for 1-1/2 minutes or until heated through., In a microwave, melt chips and shortening; stir until smooth. Quickly pour over coconut mixture; spread evenly. , Toast remaining coconut if desired; sprinkle over the top. Cool on a wire rack; cut into bars.

Time 55m Yield 6 servings. Number Of Ingredients 14 Steps:

In a food processor, combine the flour, confectioners’ sugar, nuts and lime zest; cover and process until nuts are finely chopped. Add the butter; pulse just until mixture is crumbly., Press into an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 20-22 minutes or until golden brown. , In a small bowl, whisk the egg, sugar, coconut, lime juice, flour, lime zest and baking powder until blended. Pour over hot crust. Bake 20-22 minutes longer or until light golden brown. Cool on a wire rack. Dust with confectioners’ sugar. Cut into bars.

Time 3h20m Yield 32 serving(s) Number Of Ingredients 10 Steps:

Wet inside of a 13" x 9" pan; line with aluminum foil. Butter the foil. Place pan in freezer or refrigerator. Beat butter until soft. Add 1/2 cup of the brown sugar; beat until well-mixed. Beat in 1 egg and 1/4 teaspoon salt. Beating on low speed, add 1-1/4 cups flour and beat only until incorporated. Place mixture by very small spoonfuls all over bottom of cold pan. With floured fingertips, carefully, patiently, and slowly spread the dough in an even layer all over bottom of pan, re-flouring fingertips often. Bake at 350 degrees Fahrenheit until set, about 15 minutes. Remove pan from oven and let stand. Do not turn off oven. Shake nuts gently in a wide strainer to remove excess salt; set aside. Sift together the 2 Tablespoons flour, pinch salt and baking powder; set aside. Beat remaining 2 eggs and remaining 1 cup brown sugar until thoroughly mixed. Beat in sifted ingredients. Gently stir in 1 -1/2 cup coconut (reserve remaining coconut) and nuts. Place mixture by tablespoons evenly over top of bottom layer. With the bottom of a spoon spread into a smooth very thin layer. Sprinkle with remaining 1 cup coconut. Bake at 350 degrees Fahrenheit, reversing pan front to back once during baking, until top is richly browned and toothpick inserted in middle comes out clean, about 25 minutes. Cool. Cover with a cookie sheet and turn upside down. Remove pan and carefully peel off the foil. Cover with wax paper and another cookie sheet or cutting board and turn upside down again, leaving cake right-side up. Refrigerate for a few hours or more or place in freezer for about 1 hour. Cut into 32 even bars. Wrap each bar in either clear cellophane or wax paper, or place bars in airtight container with wax paper between layers.

Time 1h Yield 42 Number Of Ingredients 12 Steps:

Heat oven to 375°F. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs until well blended. On low speed, beat in flour, baking soda, cinnamon and salt until well blended. Stir in oats, coconut and nuts. On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart. Bake 8 to 10 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.

Yield Makes about forty 3- by 1-inch bars Number Of Ingredients 13 Steps:

Preheat oven to 350° F. and butter a 13- by 9-inch baking pan. Make shortbread layer: In a food processor pulse shortbread ingredients until mixture just forms a dough. Pat dough evenly onto bottom of pan and bake 20 minutes, or until pale golden. Make topping while shortbread is baking: In a large saucepan melt butter over low heat and remove pan from heat. Whisk in brown sugar until dissolved and whisk in coconut cream, heavy cream, and lemon juice until combined well. Stir in flaked coconut and nuts. Pour topping over shortbread. Reduce temperature to 325° F. and bake confection until top is golden and center is bubbling, 45 to 50 minutes. Cool confection completely in pan on a rack and cut into bars. Bars may be made ahead and kept, wrapped well, chilled 4 days or frozen 3 weeks. Serve bars chilled or at room temperature.

Yield 36 Number Of Ingredients 9 Steps:

In a large bowl, cream butter and sugar until fluffy. Stir in vanilla. Sift together flour, baking soda, and salt. Stir into the butter mixture. Then stir in the oatmeal, macadamia nuts and coconut. Divide dough into three portions and roll each portion into a log about 2 1/2 inches in diameter. Wrap each log in plastic wrap and put into the refrigerator to chill for 2 hours, or wrap and freeze for up to 2 months. Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets or line them with parchment paper. If frozen, let dough logs sit out at room temperature for 5 minutes. Slice each log into 1/4 inch rounds and place about 1 inch apart on prepared baking sheets. Bake for 12 to 15 minutes until golden brown.

Time 25m Yield 16 serving(s) Number Of Ingredients 5 Steps:

Preheat oven to 375 degrees F. To cookie mix prepared to package directions, add nuts, coconut and white chocolate chips. Butter 9x12 baking dish and spread cookie dough evenly into a thin layer across the baking dish. Bake bars for about 15 minutes, or until lightly golden brown. Remove from oven, and cool slightly. Then cut into squares, remove with offset spatula and serve.