13 x 9 x 2 in. Exc…
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.
Ingredients:
- 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
Makes:
Each cookie serves 1.
Instructions:
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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