Glazed Lemon-Coconut Bars


This Glazed Lemon-Coconut Bars are made with Bisquick Heart Smart mix and fat-free egg product.


Glazed Lemon-Coconut Bars

Glazed Lemon-Coconut Bars

Glazed Lemon-Coconut Bars Recipe

Glazed Lemon-Coconut Bars

1 cup Bisquick Heart Smart mix

2 Tbsp. powdered sugar

2 Tbsp. firm butter

¾ cup granulated sugar

¼ cup flaked coconut

1 Tbsp. Bisquick Heart Smart mix

2 tsp. grated lemon peel

2 Tbsp. lemon juice

½ cup fat-free egg product

Lemon Glazed:    ½ cup powdered sugar

1 Tbsp. lemon juice


Heat oven to 350 F.  In a small bowl, mix 1 cup Bisquick mix and 2 tablespoon powdered sugar.  Cut in butter, using a pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly.  Press in ungreased 8 inch square pan.

Bake uncovered about 10 minutes or until light brown.  Meanwhile, in a small bowl, mix all remaining bar ingredients.  Pour coconut mixture over baked layer.

Bake about 25 minutes or until set and golden brown.  Loosen edges from sides of pan while warm.

In a small bowl, stir lemon glazed ingredients until smooth; spread over bars.  Cool completely, about 1 hour.  For bars, cut into 4 rows by 4 rows.


(Recipe for Glazed Lemon-Coconut Bars is from Judy Lyons Forrest , 2014)


Coconut-Macadamia Biscotti


Coconut-Macadamia Biscotti

Coconut-Macadamia Biscotti

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


I came up with this recipe after my husband and I returned from our first trip to Hawaii.  Dipping these tropical treats in a good cup of coffee brings us right back to wonderful memories we made there.

                 Shannon Koene                                                                                Blacksburg, Virginia


Coconut-Macadamia Biscotti Recipe

Coconut-Macadamia Biscotti

6 Tbsp. butter, softened

¾ cup sugar

1/3 cup canola oil

3 eggs

2 tsp. vanilla

1 tsp. coconut extract

3 ¼ cups flour

1 ¾ tsp. baking powder

¼ tsp. salt

1 cup flaked coconut, toasted and finely chopped

1 cup macadamia nuts, coarsely chopped

2 cups (12 oz.) semi-sweet chocolate chips

2 Tbsp. shortening


Preheat oven to 350 F.  In a large bowl, beat butter, sugar and oil until blended.   Beat in eggs and extracts.  In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.  Stir in coconut and nuts.

Divide dough in half.  On parchment lined baking sheets, shape each half into an 8×3 inch rectangle.  Bake about 25 minutes or until set.

Place pans on wire racks.  When cool enough to handle, transfer baked rectangles to a cutting board.  Using a serrated knife, cut crosswise into ½ inch slices.  Return to pans, cut side down.

Bake 15-18 minutes on each side or until golden brown.  Remove from pans to wire racks to cool completely.

In a microwave, melt chocolate chips and shortening; stir until smooth.  Dip each cookie halfway into mixture; allow excess to drip.  Place on waxed paper until set.  Store in airtight container.      2 ½ dozen


(Recipe for Coconut-Macadamia Biscotti was on, 2014)


Chocolaty Double Crunchers

Chocolaty Double Crunchers

Chocolaty Double Crunchers


I first tried these fun crispy cookies at a family picnic when I was a child.  Packed with oats, cornflakes and coconut, they quickly became a “regular” at our house.  Years later, I still make them for my own family.

         Cheryl Johnson                                                       Upper Marlboro, Maryland


Chocolaty Double Crunchers Recipe

Chocolaty Double Crunchers

½ cup butter, softened

½ cup sugar

½ cup packed brown sugar

1 egg

½ tsp. vanilla

1 cup flour

½ tsp. baking soda

¼ tsp. salt

1 cup quick-cooking oats

1 cup crushed cornflakes

½ cup flaked coconut

Filling:   2 packages (3 oz. each) cream cheese, softened

1 ½ cup confectioners’ sugar

2 cups (12 oz.) semi-sweet chocolate chips, melted


In a large bowl, cream butter and sugars until light and fluffy.  Beat in egg and vanilla.  Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.  Stir in the oats, cornflakes and coconut.

Shape into 1 inch balls and place 2 inches apart on greased baking sheets.  Flatten with a glass dipped lightly in flour.  Bake at 350 F. for 8-10 minutes or until lightly browned.  Remove to wire racks to cool.

For filling, beat cream cheese and sugar until smooth.  Beat in chocolate.  Spread about 1 tablespoon on half of the cookies and top each with another cookie.  Store in refrigerator.            2 dozen

(Recipe for Chocolaty Double Crunchers came from


Lime & Gin Coconut Macaroons

Lime & Gin Coconut Macaroons

Lime & Gin Coconut Macaroons


I took these lime and coconut macaroons to our annual cookie exchange, where we named a Queen.  I won the crown!!!!

              Milissa Kirkpatrick                                                          Angel Fire, NM


Lime & Gin Coconut Macaroons Recipe

Lime & Gin Coconut Macaroons

4 egg whites

2/3 cup sugar

3 Tbsp. gin

1 ½ grated lime peel

¼ tsp. salt

¼ tsp. almond extract

1 pkg. (14 oz.) flaked coconut

½ cup flour

8 oz. white baking chocolate, melted

Preheat oven to 350 F.  On a small bowl, whisk the first six (6) ingredients until blended.  In a large bowl, toss coconut with flour; stir in egg white mixture.

Drop by tablespoonfuls 2 inches apart onto greased baking sheet.  Bake 15-18 minutes or until tops are light brown.  Remove from pans to wire to cool completely.

Dip bottoms of macaroons into melted chocolate, allowing excess to drip off.  Place on waxed paper; let stand until set.  Store in airtight container.


(Recipe for Lime & Gin Coconut Macaroons came from Taste of Home Magazine, November, 2013 (


Neapolitan Bars

Neapolitan Bars

Neapolitan Bars

The colors of the season featured in this moist bars, which are layered with cherry and apricot preserves.   (This recipe is Diabetic Friendly!)

         Nancy Foust                                                       Stoneboro, Pennsylvania


Neapolitan Bars Recipe

Neapolitan Bar

1 cup butter, soften

1 cup sugar

1 egg

1 tsp. vanilla

2 ½ cups flour

1 ½ tsp. baking powder

½ tsp. salt

1 to 2 drops green food coloring

1 to 2 drops red food coloring

1/3 cup miniature semi-sweet chocolate chips

¼ cup finely chopped maraschino cherries, patted dry

1/3 cup flaked coconut

½ tsp. rum extract

¼ cup cherry preserves

¼ cup apricot preserves


Line a greased 13×9 inch baking pan with waxed paper; grease the paper and set aside.

In a large bowl, cream butter and sugar until light and fluffy.  Beat in egg and vanilla.  Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.

Divide dough in thirds.  Tint one portion green and one portion red; leave the remaining portion white.  Add chocolate chips to green portion, cherries to red portion and coconut and rum extract to white portion.  Spread one portion into prepared pan.  Bake at 350 F. for 7-9 minutes or until edges are golden brown.

Immediately invert onto a wire rack and remove waxed paper.  Place another wire rack on top and turn over.  Cool completely.  Repeat with remaining portions, portions, preparing pan each time.

Place pink layer on a large piece of plastic wrap, about 30 inches long.  Spread with cherry preserves.  Top with white layer and spread with apricot preserves.  Top with green layer.  Bring plastic over layers.  Slide onto a baking sheet and set a cutting board on top to compress layers.  Refrigerate overnight.

With a sharp knife, trim ¼ inch from each edge.  Cut into bars.  Store in airtight container.         4 dozen

(Recipe for Neapolitan Bars came from


Pina Colada Macaroons

Pina Colada Macaroons

Pina Colada Macaroons

A touch of the tropics!  These Pina Colada Macaroons are chewy, moist cookies flavored with candied pineapple with a hint of rum.

Pina Colada Macaroons Recipe

Pina Colada Macaroons

¾ cup sugar

1/3 cup margarine, softened

3 oz. pkg. cream cheese, softened

1 ½ tsp. rum extract

1 egg yolk

1 ¼ cups flour

2 tsp. baking powder

¼ tsp. salt

8 oz. candied pineapple, finely chopped

4 cups flaked coconut

In large bowl, beat sugar, margarine and cream cheese until light and fluffy.  Add rum extract and egg yolk; blend well.  In a small bowl, combine flour, baking powder and salt.  Gradually add flour mixture to creamed mixture; mix well.  Stir in pineapple and 3 cups of the coconut.  Cover with plastic wrap; refrigerate at least 1 hour for easier handling.

Preheat oven to 350 F.  Shape dough into 1 inch balls.  Gently roll in remaining 1 cup coconut to coat.  Place 2 inches apart on ungreased cookies; flatten slightly.  Bake at 350 F. for 10 to 15 minutes or until light golden brown.  Immediately remove from cookie sheets.      5 dozen cookies


(Recipe for Pina Colada Macaroons was in Pillsbury Classic Cookbook.)

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