Coconut Raspberry Dainties

Name: 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; 2 tablespoons powdered sugar for finishing (optional); 12 fresh raspberries (optional when in season)

16 ingredients

6 steps

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
2 tablespoons powdered sugar for finishing (optional)
12 fresh raspberries (optional when in season)

Directions

1

Preheat the oven to 350°F.
2

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.
3

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.
4

While the crusts are baking, make the topping. Whisk together the melted butter, sugar, and egg. Stir in the coconut and vanilla.
5

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.
6

Cool completely on a wire rack. Carefully remove the cooled treats from the pan. Sprinkle with powdered sugar. Top with a fresh raspberry.