Name: Cran-Raspberry Coconut Slices
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 32
Cuisine: British, Scottish
Ingredients: 1 egg white; 1 cup powdered sugar; 2 tbsp almond meal (almonds are not nuts, although some nut allergy sufferers are also allergic to almonds); flaked or shredded coconut (unsweetened, organic is preferred); 1 1/3 cups all-purpose flour; 1/2 cup unsalted butter, cold; 1 tbsp sugar; 1/4 tsp salt; 1 egg yolk; 1 to 2 Tbsp ice water; 1 cup cranberry sauce; 3/4 cup raspberry jam

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Cran-raspberry coconut slices are a great idea for cookie exchanges, parties, lunch boxes or after school snacks. You can use any jam or fruit flavor you like to customize these little coconut treats!

Cranberry and raspberry come together with coconut to create these delicious cran-raspberry coconut slices.

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I’m entering the LA Times Holiday Cookie Contest again. I was lucky enough to have had one of the winning cookies last year with my snow cookie recipe.

So, I decided to give it another go with my cran-raspberry coconut slices. These “bars” are perfect for the holidays. Bring a plate to a neighbor, make them for a cookie exchange, or potluck at work. They quickly disappeared at my daughter’s Teacher Appreciation Luncheon a few days ago.

This cookie is adapted from a recipe my mother used to make, which uses apricot jam and nuts, however, I love cranberries for the holidays, and since my daughter is allergic to nuts, I often substitute coconut instead (not to mention I adore coconut)!

Cran-Raspberry Coconut Slices

Recipe by Christina Conte – makes about 30 slices

FULL PRINTABLE RECIPE BELOW

Ingredients

Base

1 1/3 cups all-purpose flour
1/2 cup unsalted butter, cold
1 tbsp sugar
1/4 tsp salt
1 egg yolk
1 to 2 tbsp ice water

Preheat oven to 350º F

Place the flour, butter and sugar in a bowl, then cut in the cold butter with two knives, until pieces are very small.

Now, rub the butter into the dry ingredients with your fingers until the mixture is very crumbly, then add the egg yolk and a tablespoon of ice water and mix well.

If the dough doesn’t come together easily, add more water, but do not overwork the pastry dough or else it will become tough.

Divide the dough into halves and shape into long sausages, then place on flour dusted surface to roll out to about 1/4″ thick and 3″ wide, and the length of the cookie sheet. Raise edges of pastry a little all the way around the perimeter (so the fruit filling will be contained). Place both bases onto Silpat or parchment lined cookie sheet.

Filling

1 cup cranberry sauce
3/4 cup raspberry jam

Mix the cranberry sauce and jam together until well combined, and spread evenly and not too thickly, on top of both bases.

Topping for the Coconut Slices

1 egg white
1 cup powdered sugar
2 tbsp almond meal (almonds are not nuts, although some nut allergy sufferers are also allergic to almonds)
flaked or shredded coconut (unsweetened, organic is preferred)

Beat the egg white in a medium bowl until thick and foamy.

Add the powdered sugar and almond meal and mix well.

Spread carefully over the cranberry-raspberry filling. Sprinkle with coconut.

Place on bottom rack of oven and bake for 20 minutes, then turn 180º and place tray in center of oven for another 10 to 15 minutes, checking every 5 minutes, so that the coconut doesn’t burn. It the coconut is turning too dark, cover loosely with a sheet of aluminum foil.

Remove from oven. Slice into 1″ pieces while still warm and before removing from the tray. Move the cran-raspberry coconut slices to a cooling rack with metal spatula. Finally, try the cookies before you store them in an airtight tin for up to 5 days (if they last that long)!

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