Christmas Recipes
Raspberry Coconut Bars
Yield: 24 servings, 1 bar each
Ingredients
- 1 1/4 cups all-purpose 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 granulated sugar
- 1 (7 ounce) package Baker's Angel Flake Coconut (2 2/3 cups)
- 1/3 cup red raspberry preserves
Instructions
- Heat 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 for 25 minutes or until golden brown.
- Cool completely on wire rack.
- Cut into 24 bars.
Notes
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
Attribution
Recipe and photo used with permission from:
Kraft Heinz Company