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–+ servings

Cran-Raspberry Coconut Slices

Course Bread, Cookies & Pastries
Cuisine British, Scottish
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 32 slices
Calories 119
Author Christina Conte
A delicious bar slice cookie that's perfect for the holidays.

Ingredients

Base:

  • 1 ⅓ cups all-purpose flour
  • ½ cup unsalted butter cold
  • 1 Tbsp sugar
  • ¼ tsp salt
  • 1 egg yolk
  • 1 Tbsp ice water or more, as needed

Filling:

Topping:

  • 1 egg white
  • 1 cup powdered sugar
  • 2 Tbsp almond meal see notes
  • 1 cup flaked coconut or shredded, unsweetened, and organic
US Customary - Metric

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.

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

  • Use blueberry or strawberry jam for an alternative.
  • Almonds are not nuts, although some nut allergy sufferers are also allergic to almonds

Nutrition

Serving: 1cookie | Calories: 119kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 25mg | Potassium: 32mg | Fiber: 1g | Sugar: 11g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.4mg
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