RASPBERRY COCONUT SQUARES

For crust

15 Graham crackers (roughly 5- by 2 1/2-inches) or 2 cups
1 stick (1/2 cup) melted margarine or unsalted butter
1 1/2 cups all-purpose flour
1 cup sugar
2 large eggs

For filling

one 12-ounce jar seedless raspberry jam ( 1 cup)
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
2 large eggs
two 7-ounce packages sweetened flaked coconut (about 4 cups)

Preheat oven to 350° F. Lightly grease a 17-by 12-inch jelly-roll pan.

Make crust:

In a food processor finely grind graham crackers (you will have about 2 cups crumbs). melt margarine or butter. In a large bowl stir together crumbs, flour, and sugar. Add margarine or butter 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.

Make Filling:

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 one at a time, beating well after addition. Add coconut and beat until combined.

Drop coconut mixture by small spoonfulls over jam and spread carefully, coating jam evenly.

Bake confection in middle of oven 20 minutes, or until golden brown, and cool in pan on a rack. Chill confection until cold, at least 1 hour, before cutting.

Makes about 35 roughly 2 1/2-inch squares
Freezes well.
Enjoy!

Category: Cookies & Bars
You can follow any responses to this entry through the RSS 2.0 feed.You can leave a response, or trackback from your own site.

Leave a Reply

Your email address will not be published. Required fields are marked *