Recipe: Perfect Russian Treats Coconut Bars

Recipe: Perfect Russian Treats Coconut Bars Delicious, fresh and tasty.

Russian Treats Coconut Bars. Great recipe for Russian Treats Coconut Bars. My mother taught me this old-fashioned recipe that doesn't require any sifting or the need for a rolling pin. It's a nostalgic tasting cookie that's loved by everyone.

I made these for a party and I asked for everybody's opinion and they all asked me why I called them Chewy Coconut Bars as they could not taste the coconut.

Remove from heat; stir in coconut extract and coconut.

Make the Coconut Bars: blend together coconut flakes, coconut oil, coconut cream and maple syrup in a food processor.

You can have Russian Treats Coconut Bars using 14 ingredients and 10 steps. Here is how you cook it.

Ingredients of Russian Treats Coconut Bars

1. It’s of Butter cookie base crust:.

2. You need 185 grams of Cake flour.

3. Prepare 55 grams of Cane sugar (or granulated sugar).

4. You need 90 grams of Unsalted fermented butter (or regular butter).

5. Prepare 2 pinch of Salt (omit if using salted butter).

6. Prepare 1 of splash Vanilla powder (or vanilla oil).

7. Prepare 1 of Egg yolk.

8. It’s of For the meringue batter:.

9. It’s 1 of Egg white.

10. It’s 100 grams of Granulated sugar (or raw cane sugar).

11. Prepare 1 pinch of Salt.

12. It’s 1 of generous splash Vanilla powder (or vanilla oil).

13. Prepare 200 ml of Walnuts (or almonds, pistachios, or your choice of nuts).

14. Prepare 100 ml of Shredded coconut (coarse or fine).

Pour the coconut mixture into the prepared pan.

Smooth and press down into a tightly-packed, even.

Coconut oil is an ingredient in many Keto fat bomb recipes, including my chocolate walnut fat bombs.

Regular coconut bar recipes often contain condensed milk.

Russian Treats Coconut Bars step by step

1. [To prep the ingredients:] Bring the butter to room temperature. Preheat the oven to 180℃. Roast and chop the nuts..

2. Combine the butter and sugar and mix well. Add the salt and vanilla powder and mix until well incorporated..

3. Add the egg yolk, mix, add the cake flour, mix together with a spatula using a cut-and-fold motion, then bring the dough into a ball..

4. Use the palms of your hands (or a rolling pin) to flatten out the dough onto a baking sheet. The dough should be about 3-5 mm thick..

5. Prick the dough in several places with a fork, then bake at 170℃ for 15-20 minutes..

6. While the dough is baking, whisk together the egg white, salt, and vanilla powder until well incorporated. Do not try to make a meringue..

7. Add the roasted chopped nuts and coconut, and mix..

8. Once the cookie dough has finished baking, evenly spread the meringue-nut batter over the top, then bake for another 15-20 minutes..

9. Once the meringue is well cooked, remove the tray from the oven, cut into desired pieces, then cool on a rack and serve..

10. These will keep if stored in a tightly sealed container with a pack of desiccant to keep them fresh..

Let this rich and decadent Atkins Endulge Treat delight your taste buds while keeping you true to your lifestyle.

Gingerbread can rightfully claim to be one of Russia's original sweets.

Make the treats even more fun for the holidays by using both red and green maraschino cherries. —Anne Mullen, Windsor, Ontario Perfect for a quick treat to throw together and let freeze for a treat quickly.

One bowl and one pan ready to go!

This will be a favorite granola bar your family is going to love.