Raspberry-Coconut Bars

Submitted by JamesDeansGirl

"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!"

 

• Ready In: 1hr 10mins
• Ingredients: 8
• Yields: 2 dozen bars

ingredients

• 1 1⁄4 cups flour
• 1⁄4 teaspoon salt
• 1⁄2 cup butter, cut in tbsp
• 3 tablespoons cold water
• 2 eggs
• 1⁄2 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!