Recipe by MarieRynr
This was a recipe my mother used to make when I was growing up. We always knew it was a special occasion when these were on the menu. I make them often for my family. We all love them!
Top Review by justcallmetoni
I was looking for some easy bar recipes to make for a school bake sale and these looked like they would work well. Made a critical error and forgot to add the baking powder so my cookie bottom was a little less tender. No one noticed and they were a huge hit this morning. My squares had a combination of raspbery preserves with a bit of apricot preserves - because I was a little short. Warmed them for just a moment to make sure they were fully mixed - but it also made it a little easier to spread on the baked cookie. The second bake took about 15 minutes. Make sure that the center (not just thedges) has some color for the best results. Kids loved the gooey top and the jelly. Thanks!
- 4 tablespoons margarine or 4 tablespoons butter
- 3 large egg yolks
- 1⁄2 cup sugar
- 2 tablespoons milk
- 1 teaspoon baking powder
- 1 tablespoon cornstarch
- 1 cup flour
- 1⁄2 teaspoon salt
- 1 teaspoon vanilla
- 1 cup raspberry preserves
- 3 large egg whites
- 1⁄2 cup sugar
- 1 cup flaked coconut
Directions See How It's Made
- Cream together margarine or butter and sugar.
- Beat in egg yolks.
- Stir in milk and vanilla.
- Sift together dry ingredients and beat in, mixing well, until smooth.
- Grease and flour an 8 x 8" square pan.
- Spread batter in prepared pan.
- Bake at 350°F for 20 minutes until top springs back when gently touched.
- Spread hot cake with raspberry preserves.
- Beat 3 egg whites stiff with 1/2 cup sugar.
- Spread on top of preserves.
- Sprinkle with coconut.
- Return to oven and bake until golden.
- Cool, cut into squares to serve.