Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

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!

Ingredients Nutrition

  • 1 14 cups flour
  • 14 teaspoon salt
  • 12 cup butter, cut in tbsp
  • 3 tablespoons cold water
  • 2 eggs
  • 12 cup sugar
  • 2 23 cups shredded coconut (7 oz. bag)
  • 13 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.
Most Helpful

5 5

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!