To-Die-For Cranberry Coconut Squares
Source of Recipe
One Smart Cookie, pg. 106
Recipe Introduction
These are addictive!
I think these would probably freeze well.
List of Ingredients
Crust:
1/4 cup butter -- softened
1/4 cup sugar
1 cup flour
1 pinch salt
Topping:
1 cup sugar
2 T. flour
1/2 t. baking powder
1 pinch salt
1 large egg
1 large egg white
1/4 cup fresh lemon juice
1 1/2 cups fresh or frozen (unthawed) cranberries
1/2 cup shredded coconut
powdered sugar for sprinkling -- optionalRecipe
Preheat oven to 350 deg.
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 (mine didn't brown and I just took it out at 12 min.).
In the same bowl (no need to wash it), combine sugar, flour, baking powder and salt. Add egg, egg white, and lemon juice and stir until well blended and smooth (I used the mixer).
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 (I omitted).
16 squares
per square: 140 calories, 4 g. fat, 25% cal. from fat
NOTES : Variation--Cranberry Coconut Squares with Almonds: Sprinkle 1/3 cup sliced almonds over the top before baking. Adds 1.5 grams fat per square.
I think macadamia nuts would also be fabulous in these.
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