Raspberry-Coconut 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. 1

   Preheat oven to 425°F.

2. 2

   Combine the flour and salt in a medium bowl; cut in the butter until coarse crumbs form.

3. 3

   Sprinkle the water over the mixture while tossing to blend well.

4. 4

   Press mixture evenly onto the bottom of an ungreased 9-inch square baking pan; bake for 20 minutes, or until lightly browned.

5. 5

   Reduce oven to 350°F.

6. 6

   Using an electric mixer on high speed, beat the eggs in a large bowl.

7. 7

   Gradually add the sugar, beating until thick and lemon-colored.

8. 8

   Gently stir in the coconut.

9. 9

   Spread the preserves over the baked crust to within 1/4 inch of the edges.

10. 10

    Carefully spread the coconut mixture over the preserves; bake 25 minutes more, or until golden brown.

11. 11

    Cool completely before cutting into bars.