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Coconut Raspberry Bar Cookies Recipe


5-In-1 Cookie and Appetizer Dough is a perfect solution for busy schedules. For our Coconut Raspberry Bar Cookies we?ve used raspberry preserves and a crumbled topping of brown sugar, coconut and almonds.
Makes: Each cookie serves 1.
Skill Level: None

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Step 1

Preheat oven to 350°F. Spray a 13 x 9-inch baking pan with vegetable pan spray.

Step 2

In food processor, combine flour, sugar and salt. Pulse several times to mix. Add butter and pulse until butter is broken up and incorporated with the flour to form a crumbly mixture. In small bowl, combine egg yolks, milk and vanilla; add to flour mixture. Pulse until dough comes together. Turn out onto waxed paper and form a disk. Chill dough for at least 2 hours.

Step 3

Press dough into bottom of prepared pan. Bake for 20 minutes. Spread raspberry preserves on crust; then top with a mixture of 1 cup shredded coconut, sliced almonds, firmly packed brown sugar and melted butter. Bake an additional 18-20 minutes or until the topping is golden brown. Cool completely and cut.

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Ingredients

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2 1/4 cups all-purpose flour

1/3 cup granulated sugar

1/2 teaspoon salt

2 tablespoons butter (melted)

3 egg yolks

1 tablespoon milk

1/2 cup raspberry preserves

1 cup coconut (shredded)

1/2 cup almonds (sliced)

1/4 cup brown sugar (firmly packed)

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