Coconut Raspberry Dainties
Ingredients
- Crust ⓘ
- 2/3 cup whole wheat pastry flour (or all-purpose) ⓘ
- 1/4 teaspoon baking powder ⓘ
- 1/4 teaspoon salt ⓘ
- 3 tablespoons granulated sugar ⓘ
- 5 tablespoons unsalted butter ⓘ
- 2/3 cup rolled oats ⓘ
- Topping ⓘ
- 1/2 cup raspberry jam
- 2 tablespoons unsalted butter, melted
- 2/3 cup granulated sugar ⓘ
- 1 large egg
- 2 cups unsweetened coconut flakes ⓘ
- 1 teaspoon vanilla extract ⓘ
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, combine the flour, baking powder, salt, and sugar. Using a pastry cutter or two knives, cut in the butter. Bring the dough together with your hands. Divide the dough equally among the 12 cells of a mini cheesecake pan. Using the blunt end of a wooden spoon or similar, tamp the dough until firmly and evenly compacted.
- Bake for 20 minutes or until golden brown. Immediately make a deep indentation in each mini crust. You're making a bowl for the jam to sit in.
- While the crusts are baking, make the topping. Whisk together the melted butter, sugar, and egg. Stir in the coconut and vanilla.
- Spoon two teaspoons of jam into each crust. Equally divide the coconut topping among the jam covered crusts. Bake for 18-20 minutes until the coconut is deeply toasted and golden.
- Cool completely on a wire rack. Carefully remove the cooled treats from the pan. Sprinkle with powdered sugar. Top with a fresh raspberry.
Nutrition & Diet Analysis (per serving)
949
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).