TO-DIE-FOR CRANBERRY COCONUT SQUARES

To-Die-For Cranberry Coconut Squares image

Provided by Redsie

Categories Bar Cookie

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 14

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1/4 cup butter (softened)
1/4 cup granulated sugar
1 cup flour
1 pinch salt
1 cup granulated sugar
2 tablespoons flour
1/2 teaspoon baking powder
1 pinch salt
1 large egg
1 large egg white
1/4 cup fresh lemon juice
1 1/2 cups fresh cranberries or 1 1/2 cups frozen cranberries
1/2 cup shredded coconut
powdered sugar, for sprinkling (optional)

Steps:

Preheat oven to 350?F. Spray 8x8-inch pan with nonstick spray.
Prepare base: In a medium bowl, beat butter and sugar until creamy. Stir in flour and salt until well combined and crumbly. Press into the bottom of prepared pan. Bake about 12 minutes until just barely golden around the edges.
Prepare topping: In the same bowl (no need to wash it) combine sugar, flour, baking powder and salt. Add egg and egg white, lemon juice and stir until well-blended and smooth.
Smooth cranberries and coconut evenly over the base. Pour lemon filling over top. Bake 40 to 45 minutes until golden and set. Cool completely in the pan on a wire rack.
Sprinkle with powdered sugar, if using, before cutting into squares.

Nutrition Facts : Calories 143.2, Fat 4.3, SaturatedFat 2.9, Cholesterol 20.8, Sodium 67, Carbohydrate 25.2, Fiber 0.8, Sugar 17.4, Protein 1.7