Ingredients
- 1-1/4 cups flour shopping list
- 1/4 tsp salt shopping list
- 1/2 cup (1 stick) butter or margarine, cut into chunks shopping list
- 3 Tbs cold water shopping list
- 2 eggs shopping list
- 1/2 cup sugar shopping list
- 1 pkg. (7 oz.) shredded coconut (2-2/3 cups) shopping list
- 1/3 cup red raspberry preserves shopping list
How to make it
- Heat oven to 425°F.
- Mix flour and salt in medium bowl.
- Cut in butter until coarse crumbs form.
- Sprinkle water over mixture while tossing to blend well.
- Press evenly onto bottom of ungreased 9-inch square pan.
- Bake for 20 minutes or until lightly browned.
- Decrease oven temperature to 350°F.
- Beat eggs in large bowl with electric mixer on high speed.
- Gradually add sugar, beating until thick and light in color.
- Gently stir in coconut.
- Spread preserves over crust to within 1/4 inch of edges.
- Carefully spread coconut mixture over preserves.
- Bake 25 minutes or until golden brown.
- Cool completely on wire rack.
- Cut into bars.
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