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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 pieces 42g Recipe makes 24 pieces) The following items or measurements are not included below: 1/2 cup candied red cherries 1/3 cup candied pineapple |
||
| Calories 192 | ||
| Calories from Fat 100 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.2g | 17% | |
| Saturated Fat 6.9g | 34% | |
| Monounsaturated Fat 3.0g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 24mg | 8% | |
| Sodium 95mg | 3% | |
| Potassium 107mg | 3% | |
| Total Carbohydrate 21.2g | 7% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 12.2g | ||
| Protein 2.7g | 5% | |
Ingredients
Base
- 2 cups flour
- 1 cup butter
- 1/4 cup brown sugar
Filling
- 1 1/3 cups flaked coconut
- 1/2 cup candied red cherry, cut in half
- 1/3 cup candied pineapple, chunks cut in half
- 1/3 cup chopped nuts
- 1/3 cup golden raisin
- 1 cup sweetened condensed milk
Directions
1
Cream butter and brown sugar.2
Blend in flour.3
Spread into 9x9-inch pan and bake at 350°F for 20 minute.4
Combine other ingredients and spread over shortbread base.5
Bake an additional 30-35 minutes or until golden brown. Cool.6
Dust with powdered sugar.
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