Lemon Coconut Raspberry Squares
Luscious squares with a cookie crust and toasty coconut, nestling bright, jammy raspberries! To make a gluten free version, use Tate's Bakery gluten free coconut cookies and sub Bob’s Red Mill 1:1 flour for regular flour.
1 ½ c. crushed Tates Bakery Coconut Crisp Cookies
3 tbsp melted butter
¼ c. fresh lemon juice
1 tbsp lemon zest
1 c. sugar
½ c. flour
½ c. shredded coconut
1 pkg. fresh raspberries (or blueberries if you prefer)
Combine crust ingredients (crushed cookies and butter) and press into a 9” parchment paper lined pan. Bake at 350°for 10 minutes. Remove.
Mix flour, sugar and coconut, stir to combine. Whisk the eggs, zest and juice, mix into the flour mixture and whisk to combine. Pour over the crust, top with the berries. Bake at 350° for 20-25 minutes or until the filling is set when you jiggle the pan