Publisher Photo
Publisher Photo
This was the first recipe I ever entered in a contest—and it was a winner! Ever since that contest, which was sponsored by our local newspaper, people around town tell me they still make these treats.
MAKES:
25 servings
TOTAL TIME:
Prep: 30 min. Cook: 5 min.
MAKES:
25 servings
TOTAL TIME:
Prep: 30 min. Cook: 5 min.

Ingredients

  • 1 package (3 ounces) cream cheese, softened
  • 3-1/2 cups sifted confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1-1/2 cups sweetened shredded coconut
  • 50 whole almonds
  • 2 cups (12 ounces) semisweet chocolate chips
  • 2 tablespoons shortening

Directions

In a large bowl, beat cream cheese; add sugar and vanilla. Stir in coconut. Turn out onto a 12-in. x 9-in. piece of buttered foil; pat into at 10-in. x 5-in. rectangle. Cut into 25 rectangles, each 2 in. x 1 in. Press two almonds into the top of each rectangle. Chill.
Meanwhile, melt chocolate chips and shortening in a microwave or double boiler. Carefully dip rectangles in melted chocolate one at a time; set on waxed paper to dry. Store in an airtight container in the refrigerator(also freeze well). Yield: 25 candies.
Originally published as Coconut Almond Bars in Sweet and Scrumptious Chocolate 1994, p41

Nutritional Facts

1 each: 212 calories, 11g fat (5g saturated fat), 4mg cholesterol, 28mg sodium, 29g carbohydrate (26g sugars, 2g fiber), 2g protein.

  • 1 package (3 ounces) cream cheese, softened
  • 3-1/2 cups sifted confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1-1/2 cups sweetened shredded coconut
  • 50 whole almonds
  • 2 cups (12 ounces) semisweet chocolate chips
  • 2 tablespoons shortening
  1. In a large bowl, beat cream cheese; add sugar and vanilla. Stir in coconut. Turn out onto a 12-in. x 9-in. piece of buttered foil; pat into at 10-in. x 5-in. rectangle. Cut into 25 rectangles, each 2 in. x 1 in. Press two almonds into the top of each rectangle. Chill.
  2. Meanwhile, melt chocolate chips and shortening in a microwave or double boiler. Carefully dip rectangles in melted chocolate one at a time; set on waxed paper to dry. Store in an airtight container in the refrigerator(also freeze well). Yield: 25 candies.
Originally published as Coconut Almond Bars in Sweet and Scrumptious Chocolate 1994, p41

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