Take a trip to the tropics with every bite of the soft shortbread base and chewy coconut topping of these delicious squares. They are equally at home on the cookie plate or cut into larger pieces and served as a holiday dessert. A hot dry knife makes the cutting easy.
- Portion size 30 servings
- Credits : Canadian Living Magazine: December 2003
MethodLine 8-inch (2 L) square metal cake pan with parchment paper or grease and flour; set aside.
Base: In bowl, whisk together flour, sugar substitute and baking powder. Using pastry blender or 2 knives, cut in butter until mixture resembles small peas. In separate bowl, whisk together milk, egg yolk and vanilla; drizzle over dry ingredients, stirring with fork until ragged and moist. Press into prepared pan.
Meanwhile, in saucepan, stir cornstarch with pineapple and bring to boil over medium heat; cook until thickened, 3 to 5 minutes. Stir in rum extract and butter. Pour over base.
In bowl, beat together egg whites, sugar substitute and cream of tartar until soft peaks form. Fold in coconut. Spread over pineapple layer. Bake in centre of 350°F (180°C) oven until golden brown, about 30 minutes. Let cool on rack. Cut into squares. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 1 week or freeze for up to 2 weeks.)
Nutritional facts Per square: about
- Sodium 33 mg
- Protein 1 g
- Calories 65.0
- Total fat 3 g
- Cholesterol 12 mg
- Saturated fat 2 g
- Total carbohydrate 8 g
- Iron 4.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 2.0
- Vitamin C 2.0