RASPBERRY-COCONUT BARS
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!
Provided by JamesDeansGirl
Categories Bar Cookie
Time 1h10m
Yield 2 dozen bars
Number Of Ingredients 8
Steps:
- 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.
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