Coconut Raspberry Dainties

• Crust
• 2/3 cup whole wheat pastry flour (or all-purpose)
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3 tablespoons granulated sugar
• 5 tablespoons unsalted butter
• 2/3 cup rolled oats
• Topping
• 1/2 cup raspberry jam
• 2 tablespoons unsalted butter, melted
• 2/3 cup granulated sugar
• 1 large egg
• 2 cups unsweetened coconut flakes
• 1 teaspoon vanilla extract
• 2 tablespoons powdered sugar for finishing (optional)
• 12 fresh raspberries (optional when in season)

1. Preheat the oven to 350u0b0F.
2. In a medium bowl, combine the flour, baking powder, salt, and sugar. Using a pastry cutter or two knives, cut in the butter. Bring the dough together with your hands. Divide the dough equally among the 12 cells of a mini cheesecake pan. Using the blunt end of a wooden spoon or similar, tamp the dough until firmly and evenly compacted.
3. Bake for 20 minutes or until golden brown. Immediately make a deep indentation in each mini crust. You're making a bowl for the jam to sit in.
4. While the crusts are baking, make the topping. Whisk together the melted butter, sugar, and egg. Stir in the coconut and vanilla.
5. Spoon two teaspoons of jam into each crust. Equally divide the coconut topping among the jam covered crusts. Bake for 18-20 minutes until the coconut is deeply toasted and golden.
6. Cool completely on a wire rack. Carefully remove the cooled treats from the pan. Sprinkle with powdered sugar. Top with a fresh raspberry.

crust, whole wheat pastry flour, baking powder, salt, granulated sugar, unsalted butter, rolled oats, topping, raspberry jam, unsalted butter, granulated sugar, egg, unsweetened coconut flakes, vanilla, powdered sugar, fresh raspberries

Taken from food52.com/recipes/18022-coconut-raspberry-dainties (may not work)