A round bar cookie with two rings of whole raspberries baked on top of the cookie. Sugar is sprinkled on top of the cookie. The cookie sits on the left side of the photo on a metal cooling rack. Background is a beige cotton fabric.

Raspberry Coconut Bar Cookie

Raspberry Coconut Bar Cookie is a less decadent version of a recipe I made whenever raspberries were in season. That version required an oven.

"Surely, a microwave version is possible," I thought. It's possible indeed. Raspberry Coconut Bar Cookie is made in the microwave.

It's not exactly the same as the oven baked original. Like the original, Raspberry Coconut Bar Cookie is a contrast of a sweet, semi chewy cookie with tart raspberries.

Text and Photo by Jac Kyles Baker

Makes one 6 inch round bar cookie

Ingredients

1/2 tsp baking powder

2 TB butter/vegetable oil spread, softened

1/3 cup granulated sugar plus more for sprinkling

2 TB light brown sugar

2 TB coconut or vegetable oil

1/4 tsp almond extract

1 egg, lightly beaten

1/4 teaspoon salt

1/3 cup sweetened shredded coconut

3/4 cup all purpose flour

1/2 tsp baking powder

10 to 15 fresh raspberries

Preparation

Oil or butter and flour a 6 inch round microwave safe pan.

Whisk together flour and baking powder in a large bowl.

In a separate bowl: beat sugars, salt, coconut oil and butter until light and creamy. Stir in almond extract. Beat in egg until combined. Add coconut. Stir well.

Make a well in the bottom of the flour bowl. Add about a third of the liquid mixture to the well. Stir in some of the flour. Repeat until all the liquid and flour is mixed in and forms a smooth batter.

Pour batter into prepared pan and spread evenly. Press raspberries into the batter around the edge of pan to form a circle. Form a smaller circle within the outer circle with the berries. Sprinkle sugar over batter and raspberries (optional).

Microwave on HIGH for a total of 3 minutes, checking the cookie's progress every minute. Test doneness by sticking a toothpick into center of cake; a few crumbs should cling to the toothpick.

Carefully remove pan from microwave and cool on a wire rack for five minutes. Remove cookie from pan and cool completely on rack.

Cook's Notes

Microwave power varies. Adjust power and times accordingly.

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