Raspberry Coconut Bar Cookie
Text and Photo by Jac Kyles Baker
Makes one 6 inch round bar cookie
Ingredients
2 TB unsalted butter, softened
2 TB vegetable oil
1/3 cup granulated sugar plus more for sprinkling
2 TB light brown sugar
1/4 tsp salt
1/4 tsp almond extract
1 egg, lightly beaten
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 a 6 inch round microwave safe pan.
In a large bowl, whisk flour and baking powder together.
In a separate bowl: beat sugars, salt, oil and butter until light and creamy. Beat in egg. Stir in coconut and almond extract.
Make a well in the bottom of the flour bowl. Add a third of the liquid mixture to the well. Stir in some of the flour. Repeat a smooth batter forms.
Spread batter evenly into prepared pan. 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 70% power (MED\HIGH) 3 minutes. Check the cookie's progress after each minute. Test doneness by sticking a toothpick into center of cake; a few crumbs should cling to the toothpick.
Cool pan on a wire rack for five minutes. Remove cookie from pan. Cool completely on rack.
Cook's Notes
Microwave power varies. Adjust power and times accordingly.