How to make it

  • Preheat oven to 350ºF. Lightly grease a 17x12” jelly roll pan.
  • In a food processor finely grind graham crackers ( you will have about 2 cups crumbs). Cut butter into bits. In a large bowl stir together crumbs, flour, and sugar. Add butter and with your fingertips blend until mixture resembles coarse meal. In a bowl lightly beat eggs. Add eggs to crumb mixture, tossing with a fork to blend, and press evenly onto bottom of pan.
  • Spread jam evenly over crust. In a large bowl with an electric mixer beat butter briefly and add sugar, beating until light and fluffy. Add eggs 1 at a time, beating well after each addition . Add coconut and beat until combined.
  • Drop coconut mixture by small spoonfuls over jam and spread carefully, coating jam evenly. Bake in middle of oven 20 minutes or until golden brown. Cool in pan on rack and refrigerate until cold before cutting into 35 2 1/2 inch squares.

Reviews & Comments 3

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  • michelle73 12 years ago
    This sounds so good. I'm going to make this on the weekend. I love the raspberry jam and that's what I plan to use, but I was wondering how lemon curd would be in it's place?
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    " It was excellent "
    ruskingirl ate it and said...
    Book marking this one, Yummmm!
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    " It was excellent "
    marriage ate it and said...
    Oh yeah baby, can't wait to try this one.
    Was this review helpful? Yes Flag

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