12 recipes
Three-layer no-bake bars with a cocoa-coconut-almond base, cherry buttercream filling studded with maraschino cherries, and a semi-sweet chocolate drizzle on top.
Apricot almond squares with a cake mix crumb crust, apricot preserves, cream cheese filling, and a coconut-almond crumble topping. Semi-homemade and crowd-ready.
Layered dessert bars with shortbread crust, amaretto-condensed milk filling, topped with chocolate chips, coconut, and almonds. Rich, gooey, and indulgent.
Raspberry chews layer buttery shortbread, seedless raspberry jam, coconut, and almond meringue into chewy bar cookies. A vintage bar cookie that's equal parts soft and crunchy.
Chocolate brownie macaroons with melted chocolate, whipped egg whites, shredded coconut, and condensed milk. Fudgy centers with crisp tops, crowned with a blanched almond.
Raspberry meringue bars layer a buttery shortbread crust, raspberry pie filling, and a crisp coconut-almond meringue top. Cuts into 48 elegant bars for a crowd. Cookie-tin-worthy holiday classic.
Amaretto cookies fold flaked coconut, chopped almonds, and amaretto liqueur into a stiff egg white meringue base. Crisp-outside, chewy-inside macaroon-style drops with a grown-up almond-liqueur backbone.
Almond macaroon brownies layer a rich chocolate brownie base with a cream cheese, coconut, and almond macaroon topping, finished with a chocolate drizzle. One pan, two indulgent textures.
Chocolate coconut crunch cookies loaded with chocolate chips, shredded coconut, and chopped roasted almonds. Slow-baked at low heat for a crispy, chewy cookie with toasted edges.
Buttery shortbread bars layered with tart raspberry jam, crowned with glossy meringue studded with toasted almonds and coconut shreds.
Chewy coconut cookies loaded with toasted almonds and sweet dates bake low and slow until golden-bottomed with crisp edges for 4 dozen treats.
Tropical cheese bars with coconut rum cream cheese filling, crushed pineapple, and a brown sugar almond crust topped with toasted coconut.