Coconut Raspberry Dainties

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Ingredients (15)

Crust

  • 2/3 cup whole wheat pastry flour (or all-purpose)
  • 1/4 teaspoon baking powder
  • 3 tablespoons granulated sugar
  • 5 tablespoons unsalted butter, cold and diced
  • 2/3 cup rolled oats

Topping

  • 1/2 cup raspberry jam
  • 2 tablespoons unsalted butter, melted
  • 2/3 cup granulated sugar
  • 1 egg
  • 2 cups unsweetened coconut flakes
  • 1 teaspoon vanilla extract
  • 2 tablespoons powdered sugar for finishing (optional)
  • 12 fresh raspberries (optional if in season)

Summary

Scrumptious layers: buttery, whole-grain crust, raspberry jam center, and a sweet, toasted coconut topper.

I’m not a big fan of specialty baking pans, but my mini cheesecake pans are an exception. I use mine for more than just cheesecakes. They’re great for brownies and super chewy chocolate chip cookies. They make the perfect sized corn muffins too. If you don’t have a mini cheesecake pan and I haven’t convinced you to buy one, you can make these with a muffin pan and paper liners.

Instructions

  1. 1Preheat the oven to 350°F.
  2. 2In 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. 3Bake 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.
  1. 1While the crusts are baking, make the topping. Whisk together the melted butter, sugar, and egg. Stir in the coconut and vanilla.
  1. 1Spoon 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.
  2. 2Cool completely on a wire rack. Carefully remove the cooled treats from the pan. Sprinkle with powdered sugar. Top with a fresh raspberry.
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