Cranberry Lemon Coconut Squares

Lemon and coconut is a natural combination, however, adding something equally as tart, like cranberries, is deceivingly delicious!  These treats are not exceedingly healthy, but they are homemade, so added sugar can be adjusted, and I can pronounce every ingredient that was included.

These were made for a pregnant friend of mine, who used to pick one up most mornings at her local coffee shop.  Must cheaper this way, and it hits the spot for pregnancy cravings.  Plus they freeze really well.

Cranberry Lemon Coconut Squares

2 c all purpose flour

1/4 c sugar

1/4 tsp salt

3/4 c unsalted butter, cubed and softened

Filling:

2 T all purpose flour

1 tsp baking powder

1/4 tsp salt

3 eggs

1 3/4 c sugar

1/3 c lemon juice (about 1 lemon)

2 c fresh or frozen cranberries

2 c unsweetened, shredded coconut

In large bowl whisk together flour, sugar and salt.  Cut in butter with 2 knives or a pastry cutter until crumbly and it comes together.  Press into a 13x9 " parchment lined cake pan and bake at 350 F until light golden brown (about 20 min).

Meanwhile, for the filling, whisk the flour, baking powder and salt in a bowl and set aside.  In a large bowl, whisk the eggs, sugar and lemon juice.  Whisk in the flour mixture.  Stir in the cranberries and coconut.  Pour over the cooked cookie base.  Reduce the heat to 325 F and bake until golden and filling is set (about 45 min).  Let cool in pan on a rack and cut into squares.

Nutrients per Serving (per one serving of recipe)

Calories (kcal)	260.7
Fat (g)	12
Protein (g)	2.2
Carbohydrate (g)	37.5
Sugar (g)	25.8
Fibre (g)	1.3