Raspberry-Kissed Coconut Bars

Shortbread cookies are your ticket to these delectably delicious, super-easy coconut treats.

Prep: 15 min | Bake: 30 min | Yield: 20 servings

Ingredients

• 25 square shortbread cookies
• 2 2/3 cups (7 ounce package) Baker's Angel Flake Coconut
• 2/3 cup granulated sugar
• 6 tablespoons all-purpose flour
• 4 egg whites
• 1 teaspoon almond extract
• 1/4 cup raspberry jam

Instructions

1. Heat oven to 325 degrees F.
2. Line a 9 inch square pan with foil, with ends of foil extending over sides; spray with cooking spray.
3. Arrange cookies, in single layer, on bottom of prepared pan.
4. Combine coconut, sugar and flour in large bowl.
5. Add egg whites and extract; mix well. Carefully spread over cookies.
6. Drop small spoonsful of jam over coconut mixture; swirl gently with knife to marbleize.
7. Bake for 28 to 30 minutes or until center is almost set and edges are golden brown.
8. Cool completely.
9. Use foil handles to remove dessert from pan before cutting into bars.

Nutrition

Per serving: Calories 140 Total fat 5g Saturated fat 3.5g Cholesterol 0mg Sodium 85mg Carbohydrate 21g Dietary fiber 1g Sugars 14g Protein 2g

% Daily Value Vitamin A 0% DV Vitamin C 0% DV Calcium 0% DV Iron 2% DV

Attribution

Recipe and photo used with permission from: Kraft Heinz Company