Cranberry Coconut Squares

The light, mild flavor of shredded coconut balances the tartness of the cranberries in this holiday dessert.

Cranberry Coconut Squares

Crust

Ingredients

  • ¼ cup (45 g) margarine
  • ¼ cup (50 g) granulated sugar
  • ½ cup (60 g) whole wheat flour
  • ½ cup (60 g) all-purpose flour
  • ⅛ teaspoon salt

Directions

  1. Heat the oven to 350°F (180°C).
  2. To make the crust, place margarine, sugar, flours, and salt into the Vitamix container in the order listed and secure lid.
  3. Select Variable 1.
  4. Turn machine on and slowly increase speed to Variable 5.
  5. Blend for 15 to 20 seconds, using the tamper to press the ingredients into the blades. Remove and press into the bottom of a sprayed 8-inch square pan. Bake for 12 minutes, until just barely golden around the edges.

Topping

Ingredients

  • 1 large egg
  • 1 cup (200 g) granulated sugar
  • 2 Tablespoons all-purpose flour
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
  • ¼ cup (60 ml) lemon juice
  • 1½ cup (150 g) cranberries
  • ½ cup (35 g) unsweetened flaked coconut

Directions

  1. Place large egg, sugar, flour, baking powder, salt, and lemon juice into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 10, then to High.
  4. Blend for 15 seconds.
  5. Sprinkle the cranberries and coconut evenly over the baked crust. Pour the lemon mixture from the Vitamix container over top.
  6. Bake for 25 to 30 minutes until golden and set.
  7. Cool completely and cut into squares.