Raspberry-Coconut Bars

JamesDean'sGirl's Note:

Shortbread crust, layer of raspberry preserves, and a coconut macaroon-like topping--:) My grandmother bakes these every time she comes to visit us--my husband inhales them!

• Total Time: 1 hrs 10 mins
• Prep Time: 25 mins
• Cook Time: 45 mins

Ingredients:

Yield: 2 dozen b ...

• 1 ¼ cups flour
• ¼ teaspoon salt
• ½ cup butter , cut in tbsp
• 3 tablespoons cold water
• 2 eggs
• ½ cup sugar
• 2 2⁄3; cups shredded coconut (7 oz. bag)
• 1⁄3; cup seedless red raspberry preserves

Directions:

1. Preheat oven to 425°F.
2. Combine the flour and salt in a medium bowl; cut in the butter until coarse crumbs form.
3. Sprinkle the water over the mixture while tossing to blend well.
4. Press mixture evenly onto the bottom of an ungreased 9-inch square baking pan; bake for 20 minutes, or until lightly browned.
5. Reduce oven to 350°F.
6. Using an electric mixer on high speed, beat the eggs in a large bowl.
7. Gradually add the sugar, beating until thick and lemon-colored.
8. Gently stir in the coconut.
9. Spread the preserves over the baked crust to within 1/4 inch of the edges.
10. Carefully spread the coconut mixture over the preserves; bake 25 minutes more, or until golden brown.
11. Cool completely before cutting into bars.

Reviews

[weefaith]

These were great. I doubled the recipe, and took them to my church's annual Baptism picnic. They were loved by all. The only changes were that I used black-current & raspberry jam, and added a little almond extract to the topping mixture. Thanks JamesDean's Girl!