Cherry Almond Coconut Slice Food

CHERRY ALMOND COCONUT SHORTBREAD COOKIES

Steps:

• In a bowl with an electric mixer, cream the butter with the sugar until the mixture is light and fluffy. Add in extracts.
• Add flour, baking powder and salt. Beat until it forms a dough. Stir in cherries and coconut.
• Divide the dough in half. On a sheet of wax paper, form each half into an 8-inch log. Chill the logs, wrapped in the wax paper, for at least 4 hours or overnight.
• Heat the oven to 300°F.
• Cut the logs into ¼-inch-thick slices with a sharp knife.
• Arrange the slices 2 inches apart on parchment-lined baking sheets. Top with one or two almond slices and a sprinkle of turbinado sugar.
• Bake the cookies on the top rack of the oven for 25 to 30 minutes, or until they are pale golden.
• Transfer to wire racks to cool.

COCONUT CHERRY ALMOND BARS

Steps:

• Preheat the oven to 350F. Spray an 8×8-inch baking dish with nonstick cooking spray. Alternately, line the pan with parchment paper or foil and spray with nonstick cooking spray.
• In a medium bowl, mix the 1 cup flour, butter and powdered sugar until it resembles fine crumbs. Press into the prepared baking dish. Bake for 10 minutes.
• Meanwhile, in another medium bowl, lightly beat the eggs. Add in the sugar, flour, vanilla, baking powder and salt and mix until combined. Stir in the almonds, coconut and cherries. Spread over the crust.
• Bake until golden brown, about 25 to 30 minutes. Cool completely before cutting into bars.

CHERRY, CHOC & COCONUT TRAY BAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray with baking parchment. In a large bowl, mix the desiccated coconut, sugar, eggs, white chocolate and glacé cherries until combined. Cook for 20 mins until golden brown and set, then cool in the tin before slicing into bars.

CHERRY-COCONUT SLICES

Steps:

• In a large bowl, mix cracker crumbs, marshmallows, coconut and cherries; stir in condensed milk and flavoring. Press into a greased 8-in. square baking pan., For frosting, in a small saucepan, combine brown sugar, butter and milk. Bring to a boil, stirring constantly; cook and stir 3 minutes. Transfer to a small bowl; cool until lukewarm, about 15 minutes. Stir in confectioners' sugar until smooth. Spread over crumb mixture; refrigerate until set, about 1-1/2 hours., Cut into bars. Store in an airtight container in the refrigerator.

COCONUT AND ALMOND SLICE

Steps:

• Combine biscuit crumbs,almonds, coconut, lemon zest, juice and essence in a bowl.
• Place butter and condensed milk in a small saucepan, Stir over a low heat until the butter melts.
• Pour over biscuit mixture and mix well.
• Press mix into a 20x25 shallow tin.
• Refrigerate 1 hour until firm.
• ---------Icing---------.
• Combine all ingredients in a bowl, adding sufficient boiling water to mix to a stiff paste.
• Spread over slice.
• Refrigerate for 1 hour or until set.
• Sprinkle extra coconut over and keep stored in refrigerator.