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Coconut Cranberry Slices

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Ingredients

  • Icing:
  • 1/2 cup (125 mL) unsalted butter
  • 1/4 cup (50 mL) whipping cream
  • 3/4 cup (175 mL) chopped white chocolate
  • 1-1/2 cups (375 mL) shortbread cookie crumbs
  • 1 cup (250 mL) dried cranberries
  • 1 cup (250 mL) desiccated coconut
  • 2 tbsp (25 mL) unsalted butter
  • 1-1/2 tbsp (22 mL) warm water
  • 1/2 tsp (2 mL) lemon juice
  • 1-1/2 cups (375 mL) icing sugar

Details

Servings 8

Preparation

Step 1

1. Combine butter and whipping cream in pot. Bring to boil, remove from heat and stir in chocolate. Cool slightly, then stir in crumbs, cranberries and coconut.

2. Line an 8 x 8 inch (20 x 20 cm) square mould with parchment paper. Spoon in chocolate, cookie mixture. Refrigerate until set, about 1 hour.

3. To make icing, melt butter and mix with water and lemon juice. Beat in icing sugar until consistency is smooth. Spread over top of dessert with at warm palette knife.

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