COCONUT-PRUNE MERINGUES

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Coconut-Prune Meringues image

Light little fruit bars in 3 layers; short crust, prune and orange filling, and coconut meringue. Other fruit may be used such as dates or apricots or raisins.

Provided by Pat Duran

Categories     Fruit Desserts

Time 40m

Number Of Ingredients 10

1/3 c butter or margarine, softened
1/4 c granulated sugar
1 1/2 c bisquick
1 Tbsp cornstarch
1/4 c granulated sugar
1 c cut up pitted cooked prunes
1/3 c orange juice
1 large egg white
2 Tbsp granulated sugar
1 c flaked coconut

Steps:

  • 1. Mix butter, 1/4 c. sugar and the baking mix. Spread dough evenly in ungreased 8-inch square pan. Bake 15 minutes in 350^ oven or until light brown.
  • 2. Blend cornstarch and 1/4 c. sugar in saucepan. Stir in prunes and orange juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool slightly. Spread over baked layer.
  • 3. Beat egg white until foamy. Beat in 2 T. sugar, one at a time; continue beating until stiff and glossy. Fold in coconut. Spread over prune mixture.
  • 4. Bake 20-25 minutes or until coconut is light brown. Cool thoroughly and cut into bars,2x1-inch.

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