Category Archives: coconut

Coconut Biscoff Magic Bars

When I don’t know what to make, I make magic bars. I have all sorts of recipes for them on this site—vanilla malt, peanut butter-Oreo, and s’mores are some of my favorites. As long as I have sweetened condensed milk in my pantry, nothing is safe from being turned into a magic bar.

These layered bars are so easy to make and so good. I mean, how could a buttery crumb crust topped with chewy, caramelly filling possibly be bad?! There is barely any mixing involved; the majority of the ingredients are layered or scattered into the pan. Their titular “magic” comes from the way their sweetened condensed milk-based filling seems to assemble itself in the oven.

Today’s variation involves sweet, chewy coconut, smooth white chocolate, and buttery spice from Biscoff cookies. These are a little unusual, but definitely still magical. Coconut Biscoff Magic Bars are super simple to make, containing just seven ingredients and taking under an hour to prepare. Simply mix together the Biscoff cookie crumb crust, bake it for a few minutes, then layer the filling ingredients on top and bake again. Make sure to let these bars cool completely so that the caramelized sweetened condensed milk will set up properly—we love clean slices!

Now you might be wondering “why these flavors?” Well, as I alluded to above, magic bars are a great way to bake with the odds and ends in your pantry. I opened mine one day and saw the dregs of some coconut, the last of a bag of white chocolate chips, and a sleeve of Biscoff cookies—simple as that. The light spice of the Biscoff and the oven-toasted coconut compliment each other incredibly well, and the white chocolate and sweetened condensed milk add richness and texture.

If you’re not already sold, you’ll have to trust me that these bars are much more than the sum of their seven parts. Or, you know, you can dig into your own cabinets and make a weird and wonderful magic bar recipe of your own.

Coconut Biscoff Magic Bars
makes 1 8- or 9-inch pan, about 12-16 bars

26 Biscoff cookies, divided
1/4 cup light brown sugar, packed
pinch of Kosher or sea salt
5 tablespoons unsalted butter, melted
1 14-ounce can sweetened condensed milk
1 1/4 cup sweetened flaked coconut
1/2 cup white chocolate chips + more for topping
6 Biscoff cookies, broken into pieces

Preheat oven to 350F. Heavily grease a 9-inch square pan and line with parchment paper, leaving overhang on two sides. Grease again. Set aside.

Place 20 Biscoff cookies the bowl of a food processor and process until pulverized. Add brown sugar and melted butter. Pulse until combined. Alternatively, cookies may be crushed in a bag and crust ingredients may be mixed in a bowl.

Transfer crust mixture to the prepared pan. Press into an even layer. Bake for five minutes, until set. Set crust aside to cool for 10 minutes.

Drizzle sweetened condensed milk over crust. Use a silicone spatula or the back of a spoon to carefully spread into an even layer. Scatter coconut over the top, followed by white chocolate chips.

Break remaining 6 Biscoff cookies into pieces and scatter over the top. Use the palms of your hands to lightly press the toppings into the sweetened condensed milk. Bake for 30-32 minutes, tenting pan with foil if anything becomes too dark. Bars are done when the center jiggles just slightly when the pan is jostled. The bars will set as they cool. Top with more white chocolate chips if desired.

Let bars cool completely in the pan on a rack. Use overhang to remove bars from the pan to a cutting board. Peel off foil. Slice with a lightly-greased knife and serve.

Leftovers will keep in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to a week.

Friday Favorites: Coconut

Chocolate Macaroon Thumbprints

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If these Chocolate Macaroon Thumbprints look familiar, it’s because they are—these are basically just miniature versions of my Chocolate Macaroon Tart, one of my most-made and most-loved recipes ever. The golden coconut exteriors and dark chocolate interiors are a combination that simply can’t be beat (Lemon Meringue obviously excepted).Chocolate Macaroon Thumbprints are made with my trusty gluten- and egg-free Coconut Macaroon base, so they’re soft & light on the inside and toasty on the outside. I made one little tweak to the original recipe and added some cornstarch for a bit more structure, but rest assured that these are just as delicate and chewy as any coconut macaroon you’ve ever had. Chocolate Macaroon Thumbprints After the coconut base is rolled into balls, little indentations are pressed into each one to create the titular thumbprint. You could use your thumb, of course, but a spoon gives a more consistent shape and size and is way less messy. These initial thumbprints will become shallow during baking, so make sure to give them a second indentation when you pull them from the oven. Bigger thumbprint = more room for chocolate! Chocolate Macaroon Thumbprints Ohhh yes, these thumbprints are filled to the brim with dark chocolate ganache! It’s no secret that coconut & dark chocolate are perfect together, but the creamy-chewy texture situation here is positively glorious. I can say this with confidence because…well, I’ve eaten a lot of these lately. A. Lot.Chocolate Macaroon Thumbprints are a perfect addition to your Easter menu! Follow my lead and leave them plain for a simple & stunning finish, or top the pools of ganache with Easter egg candies for something a little more festive.

Chocolate Macaroon Thumbprints
makes about 1.5 dozen

3/4 cup sweetened condensed milk
1 teaspoon pure vanilla extract
pinch of Kosher or sea salt
1 14-ounce bag (5 cups) sweetened flaked coconut
1 tablespoon cornstarch

Chocolate Ganache:
6 ounces dark chocolate
1/2 cup heavy cream

Preheat oven to 350F. Line 2 baking sheets with parchment. Set aside.

In a small bowl or liquid measuring cup, use a fork to whisk together sweetened condensed milk, vanilla and salt.

Place coconut in a medium mixing bowl. Toss with cornstarch. Pour in sweetened condensed milk mixture and stir together with a silicone spatula or wooden spoon. Wet your hand and give the mixture a couple of kneads to ensure it’s very well-combined.

Scoop coconut mixture in 1 1/2 tablespoon increments (I used a medium cookie scoop) and form into balls. Place 2 inches apart on prepared pans. Use the back of a very small spoon (like a 1/2 teaspoon) to slowly press a well into each dough ball. Bake 16-17 minutes, until light golden and puffed. When you remove the cookies from the oven, press the back of the small spoon into the centers again. Let cool on pans for 10 minutes before using a spatula to remove them to a rack to cool completely.

Make ganache filling. Place chopped chocolate in a large measuring cup or heatproof mixing bowl. Heat heavy cream in a small saucepan over medium heat until it is steaming and bubbles are forming at the edge.

Pour warm cream over chopped chocolate. Do not stir. Cover bowl with a lid or aluminum foil for 5 minutes. Remove lid/foil. Use a fork to stir until chocolate and cream are combined and smooth.

Spoon a teaspoon of ganache into the well of each thumbprint. Ganache will begin to set pretty soon at room temperature, setting completely after a couple of hours.

Coconut Macaroons will keep covered at room temperature for a few days.

Chocolate Macaroon Thumbprints

Lemon Meringue Macaroon Tart

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I put a lemon meringue pie on here a few years back, and while it was good, it wasn’t great. I didn’t add enough sugar to the meringue, so it browned in a weird way, and I had a bit too much liquid in the filling. The good news is that baking is a journey, not a destination. I’ve gained experience and used it to make a truly killer lemon meringue pie filling. I’ve already updated the old pie recipe and will take new photos soon, but until then, let’s discuss this Lemon Meringue Macaroon Tart.You read that right: Lemon Meringue Macaroon Tart. Like tangy lemon filling and airy meringue layered into a giant coconut macaroon crust. Oh y’all, this is something special.Let me get this out of the way: we are talking about macaroons (coconut) not macarons (delicate French almond cookies). Both are delicious, but today is all about this magical three-ingredient coconut crust.It’s made only of shredded coconut, sweetened condensed milk and salt, and resembles a coconut macaroon in both flavor and texture. It’s naturally grain-free and incredibly easy to make—just stir the ingredients together, press the mix into a heavily-buttered pan and bake until golden. Unlike traditional pie crusts (and very much like a macaroon) it will stay a bit soft, but will hold up with just about any filling you like. You know, like chocolate ganache…or lemon meringue. Lemon Meringue Macaroon Tart I know lemon meringue filling can be intimidating if you haven’t made it before, but I promise it’s not scary. I think it’s the color blocking that sends people running for the nearest bakery, but lemon meringue is just a marriage of two really simple recipes. The lemon portion is very similar to the grapefruit filling from the pie I posted last week. As with that recipe, if you can make pudding on the stovetop, you can make this. Heck, if you can use a whisk, you can make this. The most important thing to remember is to have all your ingredients prepared and within arm’s reach before you turn on the stove. This process goes quickly, but isn’t stressful at all if you have your ingredients ready. Just whisk, whisk, whisk and in mere moments, you’ll have made gorgeous, golden lemon filling.

As for meringue, it’s a snap to make. The key to success with meringue (and all whipped egg white things) is making sure your bowls and mixer attachments are very clean and dry before you begin; any errant drop of yolk, water or oil will keep your meringue from fluffing up properly. Just like with the lemon portion of this operation, preparation is everything. I go so far as to wipe my kitchen tools down with vinegar before whipping egg whites. Though that might seem like overkill, it’s worth it when you get billowy meringue every time! Lemon Meringue Macaroon Tart Regarding assembly, you’ll need to have your crust baked and cooled and the meringue whipped before you make the lemon filling. The reason for this is that the filling needs to be piping hot when it meets the meringue. By doing this, we are allowing the egg whites in the meringue to bake directly onto the entire surface of the filling, helping them to fuse together so they don’t slide apart during slicing. Once filled, the tart will need to bake for about 25 minutes, just until the meringue is beginning to turn golden. Lemon Meringue Macaroon Tart Some people like their lemon meringue desserts at room temperature, but I prefer mine cold. Also, I think it makes for more aesthetically pleasing slices. That color blocking though 😍 One persnickety thing about lemon meringue desserts? They need to be served the day they’re made. Meringue is a beautiful thing, but it is fleeting. If not served within hours of baking, it will begin to weep. Ew. Rest assured that even if you don’t have the time to bake and serve on the same day you can still get your lemon macaroon tart fix. The solution? Skip the meringue layer. You can cool the tart just after adding the lemon filling, then refrigerate until ready to serve.

Have a great weekend, y’all! Lemon Meringue Macaroon Tart

Lemon Meringue Macaroon Tart
makes one 9- or 10-inch tart

Macaroon Crust:
1 14 ounce package sweetened flaked coconut
2/3 cup sweetened condensed milk
1/4 teaspoon Kosher or sea salt

Meringue:
1/4 teaspoon cream of tartar
2/3 cup granulated sugar
1 tablespoon cornstarch
1/4 cup water
1/2 teaspoon pure vanilla extract
5 large egg whites, room temperature

Filling:
5 large egg yolks
2 tablespoons fresh lemon zest (about 1 medium lemon)
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon Kosher or sea salt
1 cup water
1/2 cup fresh lemon juice
2 tablespoons unsalted butter

Preheat oven to 350F. Heavily grease a 9- or 10- inch springform pan. Line the bottom with parchment and grease again.

Make the crust. Combine sweetened flaked coconut, sweetened condensed milk, and salt in a large mixing bowl. Use a silicone spatula or wooden spoon to fold together until combined. It will be thick.

Transfer mixture to prepared pan. Lightly grease your hands before pressing mixture onto the bottom and up the sides. Bake 25-30 minutes, or until edges are browned and center is turning pale golden. Remove to a rack and cool completely.

Make the meringue. In a small bowl, use a fork to combine cream of tartar and sugar. Set aside.

In a separate small bowl, use a fork to whisk together cornstarch, water, and vanilla. Microwave in 10 second increments, whisking with a fork in between, until mixture gels (about 30-35 seconds total).

Place egg whites in a large mixing bowl. Using an electric mixer, beat them on medium-high for 1-2 minutes, until frothy. Add sugar mixture one tablespoon at a time, beating until completely incorporated. Add cornstarch mixture one tablespoon at a time, until combined. Continue beating on medium speed until egg whites form stiff peaks. Set aside.

Make the filling. In a small mixing bowl, use a fork to beat egg yolks. Set aside.

In a large saucepan, use your fingers to rub lemon zest into sugar. Whisk together lemon sugar, cornstarch, and salt. Whisk in water. Heat over medium heat, stirring frequently, until the mixture reaches a simmer and thickens. Whisking constantly, pour 1/3 of the mixture into the egg yolks. Whisking constantly, add egg yolk mixture to the pan, followed by lemon juice. Whisk continue to whisk until mixture comes to a simmer for 1 additional minute. Remove from heat. Whisk in butter. Push filling through a sieve to remove lumps.

Pour hot filling into prepared crust. Drop spoonfuls of meringue over the top of the filling, making sure all edges are covered. Use the back of the spoon to spread it out. Bake 25-30 minutes, until meringue is lightly browned. Let pie cool completely on a rack. Chill uncovered for a couple of hours.

Before serving, carefully run a thin flexible knife between the crust and the pan a couple of times. Release the springform. Use a large, sharp chef’s knife to slice, wiping the blade clean between cuts. Serve immediately.

Lemon Meringue Macaroon Tart is best served the day it’s made. Meringue will weep over time.