Raspberry-Coconut Bars

Name: Raspberry-Coconut Bars
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 24
Cuisine: Global
Ingredients: 2 eggs; 198 grams package BAKERS ANGEL FLAKE Coconut; 296 milliliters flour; 118 milliliters cold butter or margarine, cut up; 79 milliliters red raspberry preserves; 0 teaspoons salt; 118 milliliters sugar; 3 Tbsps cold water

Raspberry-Coconut Bars is a dairy free recipe with 24 servings. One serving contains 147 calories, 2g of protein, and 10g of fat. This recipe covers 3% of your daily requirements of vitamins and minerals. It works well as an inexpensive hor d'oeuvre. From preparation to the plate, this recipe takes roughly 1 hour. If you have eggs, baker's angel flake coconut, water, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 425 degrees F.

Equipment you will use

Oven

Mix flour and salt in medium bowl.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

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.

Ingredients you will need

Butter

Water

Equipment you will use

Baking Pan

Bake 20 minutes or until lightly browned. Reduce oven temperature to 350 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Coconut

Lemon

Sugar

Egg

Equipment you will use

Hand Mixer

Bowl

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.

Ingredients you will need

Preserves