This recipe was one of my mom’s “go to” recipes. Easy to prepare, basic ingredients and delicious. A great shortbread type crust, gooey filling and light crunchy topping. She never used a mix or can of soup in her recipes, scratch baking at it’s best! I sure was lucky growing up with such a great cook in the kitchen.
Raspberry Coconut Bars
2016-04-26 12:45:30
Yields 24
Ingredients
- Crust
- 12 tablespoons unsalted butter, room temperature
- 1 cup sugar
- 2 egg yolks (reserve egg whites)
- 1 1/2 cups flour
- Filling
- 2 egg whites
- 1/2 cup sugar
- 1 cup raspberry preserves
- 1/2 cup shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 350 degrees. With an electric mixer, beat the butter and 1 cup sugar until light and fluffy. Add the egg yolks and beat until well incorporated. Gradually add flour. Pat into a ungreased 9 x 13 inch baking dish. Bake 25 minutes, cool slightly.
- Spread baked crust with raspberry preserves and sprinkle with coconut.
- Beat the egg whites until stiff. Gradually add the 1/2 cup sugar and beat until soft peaks form. Gently fold in the nuts. Spread this mixture over the baked layer that is topped with raspberry preserves and coconut and return to oven for 12- 15 additional minutes or until golden brown. Cool completely and cut into bars.
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