Coconut Raspberry Bar Cookies
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.
2 1/4 cups all-purpose flour
1/3 cup granulated sugar
1/2 teaspoon salt
1/2 pound (2 sticks) butter , cut into 16 pieces
3 egg yolks
1 tablespoon milk
- Easy-Add vanilla extract Add to shopping list vanilla extract
1/2 cup raspberry preserves
1 cup coconut shredded
1/2 cup almonds sliced
1/4 cup brown sugar firmly packed
2 tablespoons butter melted
Each cookie serves 1.
Preheat oven to 350°F. Spray a 13 x 9-inch baking pan with vegetable pan spray.
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.
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.