Fruity Coconut Bites Fruity Coconut Bites

Author: Canadian Living

Tropical fruit and coconut on a tender base is always popular – and never more so than with these treats from Susan Van Hezewijk, a home economist in The Canadian Living Test Kitchen.

  • Portion size 32 servings
  • Credits : Canadian Living Magazine: May 2002




Line 13- x 9-inch (3.5 L) metal cake pan with foil; grease foil. Set aside.

In bowl, beat butter with granulated sugar until light and fluffy. Stir in all--purpose flour, 1/2 cup (125 mL) at a time, until combined. Press evenly into prepared pan. Bake in centre of 350°F (180°C) oven for about 15 minutes or until browned. Let cool in pan on rack

Topping: In bowl, beat together eggs, sugar and vanilla for about 2 minutes or until smooth. Stir in dried fruit and coconut. Spread evenly over base.

Bake in centre of 350°F (180°C) oven for about 30 minutes or until top is golden brown. Let cool in pan on rack. Cut into squares. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 4 days or freeze for up to 1 month.)

Nutritional facts Per piece: about

  • Sodium 55 mg
  • Protein 2 g
  • Calories 138.0
  • Total fat 5 g
  • Cholesterol 32 mg
  • Saturated fat 3 g
  • Total carbohydrate 21 g


  • Iron 4.0
  • Folate 5.0
  • Calcium 1.0
  • Vitamin A 7.0
  • Vitamin C 5.0
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Fruity Coconut Bites