Whole Wheat Mango Coconut Bars – a delicious recipe with Whole Wheat Pastry Flour, Salt, Baking Powder, Coconut Oil, Brown Sugar, Eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat your oven to 350u00b0F. Lightly grease a 9"" x 13"" pan or add parchment paper. Set aside.", "In a medium bowl, add flour, salt and baking powder; mix until combined.", "In a large bowl, add coconut oil and brown sugar and stir until the mixture is smooth. Add the eggs and vanilla extract and mix until well combined. Gently stir in the flour mixture.", "Fold in coconut and mango. Spread the mixture evenly into the pan and bake for 20 minutes, until they're light brown on the edges and top.", "Remove them from the oven and cool completely before cutting.", "Note: To make toasted coconut; add the coconut to a dry skillet. Over medium low heat, cook until lightly toasted, stirring constantly."]
691
kcal
Calories
50
g
Fat
55
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1-3/4 cup Whole Wheat Pastry Flour, 1/2 teaspoons Salt, 2 teaspoons Baking Powder, 3/4 cups Coconut Oil, and more.
Yes, Whole Wheat Mango Coconut Bars falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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