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Coconut Raspberry Ribbon Squares


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 ove 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 crust. 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 chocolate over coconut layer. Refrigerate to allow chocolate to harden. Remove from refrigerator 15 minutes before cutting into squares.

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Reviews of Coconut Raspberry Ribbon Squares:

1-5 of 7 reviews   Next >>

  A cookie baker  Dec 24, 2008
Would make this again.
truly awesome 5 stars

  A cookie baker  Nov 24, 2008
Would make this again.
I liked these quares and would make them again but I didn't like how the jam layer seemed to disappear. I was hoping it would be more apparent. I even used homemade jam but it was stawberry so maybe that was the problem. 4 stars

  Dawn in Fort Mill, SC  Jan 3, 2008
Would make this again.
I liked this cookie bar very much! It seemed to disappear off my cookie plate too! I wasn't sure if they needed to be refrigerated, so I kept them in the refrigerator. They are quite good cold too. It was easy to make. I also think the egg did not mix well into the crust, but you don't notice it once it is baked. Adding the butter to the chocolate makes it instantly stiff. I threw my first batch of chocolate out thinking that I burnt it, but that wasn't the case as the second batch did the same thing. 4 stars

  Robin in Holland,Ohio  Dec 7, 2007
Would make this again.
This recipe was a big hit, especially with my husband, he loved it & asks me to make it all the time. Highly recommend especially with raspberry jam. WONDERFUL!!! 5 stars

  J  Dec 6, 2007
Would make this again.
I made these with out the chocolate topping and used unsweetened coconut. I will try them again and this time I'll leave out the egg yolk from the crust. I didn't think it mixed in well and want to try them without it. overall I thought they were delicious. 4 stars

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