Since I was posting recipes I have changed from the original, I thought I would post this one. We love them. I found the original at All Recipes. I changed it to fit a lower carb diet at the time. While I did use Splenda any sweetener should work. I also have a note on my recipe that said I used 1/4 c. butter and 4 ounces of cream cheese, in place of the remainder of the butter once, to help them hold together. I have made them with various jams and chips. We prefer them without the chips. Enjoy!
Coconut Raspberry Bars
3/4 cup butter, softened
sweetener of choice equal to 1 c. sugar sweetness
1 egg
1/2 tsp. Vanilla extract
2 cups almond flour
1 tsp. Baking powder
2 cups un-sweetened flaked coconut
1/2 cup chopped walnuts-optional (I did not use any)
1 (12 oz.) Jar sugar free raspberry or other flavor preserves
1 cup vanilla or chocolate chips-optional
In a mixing bowl, cream butter. Beat in the egg, vanilla and sweetener. Combine flour and baking powder, gradually add to the creamed mixture. Stir in the coconut and the walnuts. Press three-fourths of the dough into a greased 7x11 in. baking pan. Spread with preserves. Sprinkle with chips if using. Crumble remaining dough over the top; press lightly. Bake at 350* degrees F for 30-35 minutes or until golden brown. Cool on a wire rack. Cut into squares.
Makes 36 bars.
Would love to hear of your tweaks.
