Raspberry Coconut Bars

Makes 24 servings, 1 bar each

1 1/4 cups flour
1/4 teaspoon salt
1/2 cup (1 stick) cold butter or margarine, cut up
3 tablespoons cold water
2 eggs
1/2 cup sugar
1 package (7 ounces) BAKER'S ANGEL FLAKE Coconut (2 2/3 cups)
1/3 cup red raspberry preserves

PREHEAT oven to 425 degrees F. Mix flour and salt in medium 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.

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

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. 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. Cut into 24 bars.

Storage Know-How
Close opened bags of coconut tightly and store in the refrigerator until ready to use.

Nutrition (per serving): Calories 130; Total fat 7g; Saturated fat 4.5g; Cholesterol 30mg; Sodium 80mg; Carbohydrate 15g; Dietary fiber 1g; Sugars 10g;
Protein 2g; Vitamin A 2%DV; Vitamin C 0%DV; Calcium 0%DV; Iron 2%DV

Recipe and photograph provided courtesy of Kraft Foods.