Coconut Raspberry Lime Meringue Slice Recipes

COCONUT, RASPBERRY & LIME MERINGUE SLICE

Coconut, raspberry & lime meringue slice image

Making one large meringue is much less fiddly than doing individual ones, and you can prepare all the elements ahead

Provided by Sarah Cook

Categories Dessert

Time 1h45m

Number Of Ingredients 10

Ingredients

5 egg whites
280g caster sugar
2 tsp cornflour
2 tsp white wine vinegar
85g desiccated coconut
little flaked coconut
300ml double cream
50g icing sugar
zest and juice 2 limes
200g raspberries , defrosted if frozen

Steps:

Heat oven to 140C/120C fan/gas 1. Line baking sheets with baking parchment and draw 3 rectangles, roughly 25cm x 12cm. Whisk whites to stiff. Gradually whisk in sugar to stiff again, then whisk in the cornflour and vinegar. Fold in the desiccated coconut and pipe, or spread, the meringue mix into 3 even rectangles. Scatter flaked coconut over one of the meringues and bake for 1 hr, then turn off oven and leave in there with the door shut for 1 hr. Leave to cool.
Whisk cream, icing sugar and lime zest and juice to a thick consistency. Spread half over one meringue base (not the one with flaked coconut on top - save that for the top), and scatter over half the raspberries. Sit second meringue base on top, spread with remaining cream and scatter with remaining raspberries. Top with coconut-covered meringue and serve.

Nutrition Facts : Calories 434 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 45 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.15 milligram of sodium

COCONUT RASPBERRY BARS

Coconut Raspberry Bars image

While mixing a batch of plain bars, I was inspired to add raspberry preserves and flaked coconut to the dough...and wound up with these yummy treats, now a family favorite. -Amanda Denton, Barre, Vermont

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 10

Ingredients

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
2 cups sweetened shredded coconut, divided
1/2 cup chopped walnuts
1 jar (12 ounces) raspberry preserves
1 cup white baking chips

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour and baking powder; gradually beat into creamed mixture. Stir in 1-1/4 cups coconut and walnuts. , Press 3/4 of the dough into a greased 13x9-in. baking pan. Spread with preserves. Sprinkle with chips and remaining 3/4 cup coconut. Crumble remaining dough over the top; press lightly. , Bake until golden brown, 30-35 minutes. Cool in pan on a wire rack. Cut into bars.

Nutrition Facts : Calories 253 calories, Fat 13g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 81mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.

COCONUT AND RASPBERRY SLICE

Coconut and Raspberry Slice image

Make and share this Coconut and Raspberry Slice recipe from Food.com.

Provided by Susie T

Categories Bar Cookie

Time 45m

Yield 24 pieces

Number Of Ingredients 9

Ingredients

1 (250 g) packet sweet biscuits
125 g butter
1 cup raspberry jam
60 g butter, softened
2 tablespoons caster sugar
1 teaspoon vanilla essence
1 egg, lightly beaten
2 cups desiccated coconut
1/2 cup self-raising flour

Steps:

Grease a 30 x 20 x 3 cm baking tin, and line with baking paper.
Preheat oven to 180 degrees celsius.
For the base, place biscuits into a food processor and process to fine crumbs.
Add the melted butter to the crumbs and process until combined.
Press the mixture firmly into the base of the tin using the back of a spoon.
Spread the base with the raspberry jam.
For the topping, cream the butter, sugar and vanilla essence until fluffy.
Add the egg and fold in the coconut and flour.
Sprinkle over the jam but careful not to press the topping onto the base.
(It just looks better when baked) Bake for about 20 minutes.
Allow to cool at room temperature then chill overnight.

Nutrition Facts : Calories 174.8, Fat 10.1, SaturatedFat 6.2, Cholesterol 25.6, Sodium 160.6, Carbohydrate 19.8, Fiber 0.6, Sugar 10.5, Protein 1.6

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