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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Just another wonderful recipe from Light & Tasty that I adjusted to our taste. Although this recipe does have the coconut in it, the cherry is the most powerful flavor. I would recommend coconut extract, instead of vanilla, if you are going for the coconut taste. Ingredients:
3/4 cup all-purpose flour |
3 tablespoons confectioners' sugar |
3 tablespoons cold butter, cut into cubes |
2 eggs |
1 cup sugar |
1 teaspoon vanilla extract |
1/4 cup all-purpose flour |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1/2 cup quartered maraschino cherry |
1/3 cup chopped walnuts |
1/3 cup flaked coconut |
Directions:
1. In food processor, mix flour and confectioners' sugar.
2. Add butter and pulse approximately 15 times, or until mixture resembles fine crumbs.
3. Press in to a 9 inch square baking dish that has been sprayed with oil.
4. Bake on 350°F for 12-15 minutes, or until lightly browned.
5. Cool on wire rack.
6. While crust is cooling, combine eggs, sugar and vanilla extract in food processor and blend well.
7. Combine flour, baking powder and salt and add to egg mixture and blend until smooth.
8. Add cherries, nuts and coconut and pulse until just blended.
9. Spread over crust and bake on 350°F for 20-25 minutes or until firm.
10. Refrigerate left overs- if you have any.
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