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COCONUT ORANGE BARS

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Ingredients

  • 3/4 cups graham cracker crumbs
  • 1 cup unsweetened desiccated coconut toasted
  • 1/4 cup granulated sugar
  • 1/3 cup butter melted
  • 1 can sweetened condensed milk
  • 4 egg yolk
  • 2 tablespoons grated orange zest
  • 1/2 cup orange juice

Details

Preparation

Step 1

In large bowl, stir together graham crumbs, 3/4 cup of the coconut and the sugar; stir in butter. Press into bottom of parchment paper–lined 8-inch (2 L) square cake pan. Bake in 350°F (180°C) oven for 10 minutes. Let cool slightly. Meanwhile, in separate bowl, whisk condensed milk with egg yolks; whisk in orange zest and orange juice. Pour over crust.

Bake in 350°F (180°C) oven until centre is set yet still jiggles slightly, 20 to 22 minutes. Sprinkle with remaining coconut.

Let cool completely in pan, about 1 hour. Cover and refrigerate until firm, about 12 hours. Lift out onto cutting board; cut into bars. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 1 week.)

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