Raspberry-Coconut Bars Recipe #73309
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!
1¼ hours | 25 min prep
2 dozen bars
- 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
- Preheat oven to 425°F.
- Combine the flour and salt in a medium bowl; cut in the butter until coarse crumbs form.
- Sprinkle the water over the mixture while tossing to blend well.
- Press mixture evenly onto the bottom of an ungreased 9-inch square baking pan; bake for 20 minutes, or until lightly browned.
- Reduce oven to 350°F.
- Using an electric mixer on high speed, beat the eggs in a large bowl.
- Gradually add the sugar, beating until thick and lemon-colored.
- Gently stir in the coconut.
- Spread the preserves over the baked crust to within 1/4 inch of the edges.
- Carefully spread the coconut mixture over the preserves; bake 25 minutes more, or until golden brown.
- Cool completely before cutting into bars.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 73309 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars