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    Raspberry Coconut Bars


    Source of Recipe


    Aunt Saunny

    Prep: 15 min - Total: 1 hr

    1-1/4 cups flour
    1/4 tsp. salt
    1/2 cup (1 stick) cold butter or margarine, cut up
    3 Tbsp. cold water
    2 eggs
    1/2 cup sugar
    1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups)
    1/3 cup red raspberry preserves


    PREHEAT oven to 425°F. Mix flour and salt in medium bowl. Cut in butter
    until mixture resembles coarse crumbs. Gradually add water, stirring
    with fork until well blended. Press firmly onto bottom of ungreased
    9-inch square baking pan.

    BAKE 20 minutes or until lightly browned. Reduce oven temperature to
    350°F.

    BEAT eggs in small bowl with electric mixer on high speed until frothy.
    Gradually add sugar, beating until thick and lemon colored. Gently stir
    in coconut. Spread preserves over crust to within 1/4 inch of edges.
    Carefully spread coconut mixture over preserves. Continue baking 25
    minutes or until golden brown. Cool completely on wire rack. Cut into 24
    bars.

    Makes 24 servings, 1 bar each
 

 

 

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