COCONUT RASPBERRY BARS
While mixing a batch of plain bars, I was inspired to add raspberry preserves and flaked coconut to the dough...and wound up with these yummy treats, now a family favorite. -Amanda Denton, Barre, Vermont
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour and baking powder; gradually beat into creamed mixture. Stir in 1-1/4 cups coconut and walnuts. , Press 3/4 of the dough into a greased 13x9-in. baking pan. Spread with preserves. Sprinkle with chips and remaining 3/4 cup coconut. Crumble remaining dough over the top; press lightly. , Bake until golden brown, 30-35 minutes. Cool in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 253 calories, Fat 13g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 81mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
COCONUT, RASPBERRY & LIME MERINGUE SLICE
Making one large meringue is much less fiddly than doing individual ones, and you can prepare all the elements ahead
Provided by Sarah Cook
Categories Dessert
Time 1h45m
Number Of Ingredients 10
Steps:
- Heat oven to 140C/120C fan/gas 1. Line baking sheets with baking parchment and draw 3 rectangles, roughly 25cm x 12cm. Whisk whites to stiff. Gradually whisk in sugar to stiff again, then whisk in the cornflour and vinegar. Fold in the desiccated coconut and pipe, or spread, the meringue mix into 3 even rectangles. Scatter flaked coconut over one of the meringues and bake for 1 hr, then turn off oven and leave in there with the door shut for 1 hr. Leave to cool.
- Whisk cream, icing sugar and lime zest and juice to a thick consistency. Spread half over one meringue base (not the one with flaked coconut on top - save that for the top), and scatter over half the raspberries. Sit second meringue base on top, spread with remaining cream and scatter with remaining raspberries. Top with coconut-covered meringue and serve.
Nutrition Facts : Calories 434 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 45 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.15 milligram of sodium
COCONUT AND RASPBERRY SLICE
Make and share this Coconut and Raspberry Slice recipe from Food.com.
Provided by Susie T
Categories Bar Cookie
Time 45m
Yield 24 pieces
Number Of Ingredients 9
Steps:
- Grease a 30 x 20 x 3 cm baking tin, and line with baking paper.
- Preheat oven to 180 degrees celsius.
- For the base, place biscuits into a food processor and process to fine crumbs.
- Add the melted butter to the crumbs and process until combined.
- Press the mixture firmly into the base of the tin using the back of a spoon.
- Spread the base with the raspberry jam.
- For the topping, cream the butter, sugar and vanilla essence until fluffy.
- Add the egg and fold in the coconut and flour.
- Sprinkle over the jam but careful not to press the topping onto the base.
- (It just looks better when baked) Bake for about 20 minutes.
- Allow to cool at room temperature then chill overnight.
Nutrition Facts : Calories 174.8, Fat 10.1, SaturatedFat 6.2, Cholesterol 25.6, Sodium 160.6, Carbohydrate 19.8, Fiber 0.6, Sugar 10.5, Protein 1.6
BLACKCURRANT COCONUT SLICES
Cut this tasty traybake into bars with a layer of fruit jam in the middle - swap for raspberry, blackberry or gooseberry if you prefer
Provided by Sara Buenfeld
Categories Afternoon tea, Breakfast, Snack, Treat
Time 50m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease a 20 x 23cm traybake tin with a little butter and line the base with a long strip of baking parchment that extends above the rim of the tin at either end - this will make it easier to get the slices out of the tin later.
- To make the base, tip the flour, sugar and coconut into a bowl, mix everything together, then rub in the butter with your fingers to make coarse crumbs. Stir in the egg yolks with the blade of a knife, then bring the mixture together with your hands to make a dough. Press the dough into the base of the tin, smoothing it with the back of a spoon to make an even layer. Spread the jam over most of the dough, keeping it a little bit away from the sides of the tin.
- To make the topping, whisk the egg whites with an electric hand whisk until stiff, then gradually add the sugar to make a glossy meringue. Fold in the desiccated coconut, then spoon over the jam layer. Scatter with the coconut flakes, if using, and bake for 25 mins until golden.
- Leave to cool in the tin, then carefully lift out, using the parchment to help you, and cut into slices. Will keep in an airtight container for 2 days.
Nutrition Facts : Calories 257 calories, Fat 15 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
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