4.7 from 12 votes
Cran-Raspberry Coconut Slices
A delicious bar slice cookie that's perfect for the holidays.
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Servings:
32
slices
Calories:
119 kcal
Course:
Bread, Baked Goods
Cuisine:
British, Scottish
Ingredients
Base:
- 1 ⅓ cups all-purpose flour
- ½ cup butter cold, unsalted
- 1 Tbsp sugar
- ¼ tsp salt
- 1 egg yolk
- 1 to 2 Tbsp water ice
Filling:
- 1 cup cranberry sauce
- ¾ cup raspberry jam
Topping:
- 1 egg white
- 1 cup powdered sugar
- 2 Tbsp almond meal see notes
- 1 cup coconut or shredded, unsweetened, and organic, flaked
Instructions
Base:
- Preheat oven to 350℉ (175℃).
- 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 ¼" 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.
Cup of Yum
Filling:
- Mix the cranberry sauce and jam together until well combined, and spread evenly and not too thickly, on top of both bases.
Topping:
- 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 to cooling rack with metal spatula. Store in airtight tin for up to 5 days.
Notes
- Almonds are not nuts, although some nut allergy sufferers are also allergic to almonds
- Use blueberry or strawberry jam for an alternative.
- Almonds are not nuts, although some nut allergy sufferers are also allergic to almonds
Nutrition Information
Serving
1cookie
Calories
119kcal
(6%)
Carbohydrates
18g
(6%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.2g
(1%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.1g
(5%)
Cholesterol
13mg
(4%)
Sodium
25mg
(1%)
Potassium
32mg
(1%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
100IU
(2%)
Vitamin C
1mg
(1%)
Calcium
6mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 32 slices
Amount Per Serving
Calories 119
% Daily Value*
| Serving | 1cookie | |
| Calories | 119kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 13mg | 4% |
| Sodium | 25mg | 1% |
| Potassium | 32mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 6mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.