Thursday, October 27, 2011

Cranberry Coconut Squares

Cranberry Coconut Squares
Servings: 18 squares

For the crust:
1/4 c. butter — softened (or use coconut butter)
1/4 c. sugar
1 c. flour
1 pinch salt

For the topping:
1 c. sugar
2 Tbsp. flour
1/2 tsp. baking powder
1 pinch salt
1 egg
1 egg white
1/4 c. fresh lemon juice
1 1/2 cups fresh or frozen (not thawed) cranberries
1/2 c. shredded sweetened coconut
powdered sugar for sprinkling — optional

Preheat oven to 350 degrees.

For the crust:
In a medium bowl, beat butter and sugar until creamy. On low, beat in flour and salt and mix until well combined and crumbly.

Press into bottom of an 8 inch square pan that has been sprayed with Pam. Bake for 12 minutes, until just barely golden around the edges. (It doesn’t really get brown)

For the topping:
In the same bowl, combine sugar, flour, baking powder and salt. Add egg, egg white, and lemon juice and stir until well blended and smooth.

Sprinkle cranberries and coconut evenly over the crust. Pour lemon filling over the top. Bake for 40-45 minutes until golden and set. Cool completely in the pan on a wire rack. Store in fridge.

Sprinkle with powdered sugar, if using, before cutting into squares.

NOTES: We haven't tried this recipe yet.

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