Description

Make a wonderfully delicious dessert with fresh raspberries and coconut on a brown sugar crust. It's like a coconut bar but jazzed up with fresh, juicy raspberries and a flavorful almond extract filling.

Ingredients

• Crust:
• 8 T. unsalted butter, melted
• 1/2 c. light brown sugar, lightly packed
• 1 c. all-purpose flour
• 1/2 t. coconut extract, optional
• Filling:
• 6 oz. fresh raspberries
• 2 large eggs
• 1 c. sweetened shredded coconut
• 1/3 c. light brown sugar, lightly packed
• 1/4 c. all-purpose flour
• 1/4 t. salt
• 2 t. almond extract
• 1 T. freshly squeezed lemon juice
• Topping:
• 1 c. sweetened shredded coconut

Steps

1. Preheat oven to 350 degrees. Grease a 9 x 9 inch or 10 x 10 inch baking pan or line it with parchment paper for easier removal.
2. Mix the melted butter and brown sugar together, breaking up any lumps in the sugar. Mix in the flour and extract.
3. Spread the crust evenly over the surface of the prepared pan. Bake the crust for 12-15 minutes; remove; set aside to cool, but still slightly warm.