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Coconut Raspberry Ribbon Squares

Coconut Raspberry Ribbon Squares Recipe

Makes about 36


1-1/4 cup all-purpose flour

1/3 cup granulated sugar

1/2 cup butter

1 egg yolk

1/3 cup raspberry jam

1 (300 ml) can sweetened condensed milk

2 cups sweetened coconut flakes

5 ounces semi-sweet chocolate

1 tablespoon butter


Pre-heat oven to 350 F.
Stir together sugar and flour. Cut in 1/2 cup butter
until mixture is
crumbly. Stir in egg yolk. Press mixture into the bottom of a 9x9-inch baking
pan. Bake 18
to 20 minutes or until crust starts to turn golden. Spread jam over the hot
In a
bowl, mix condensed milk and coconut. Spread gently on top of jam. Return to
oven and
bake another 25 minutes or until the surface is golden and firm. Remove from
oven and
set on a wire rack to cool completely.
In the top of a double boiler over hot
(not boiling)
water, melt semi-sweet chocolate and 1 tablespoon butter; stir.
Spread melted
over coconut layer. Refrigerate to allow chocolate to harden.
Remove from refrigerator
15 minutes before cutting into squares.
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