Raspberry Coconut Squares
By Yankee Magazine|Jul 25 2007|
Everybody loves the way these two great flavors come together.
Yield
Makes 36 squares.
Ingredients
1-3/4 cups all-purpose flour
1-1/2 cups sugar, divided
1/4 teaspoon salt
1/2 cup butter or margarine
4 eggs
1/2 cup seedless red raspberry jam
1/4 cup butter or margarine, softened
1-1/2 cups shredded coconut
Instructions
Put the flour, 1/2 cup sugar and the salt in a mixing bowl and blend well. With a pastry blender, cut in the 1/2 cup butter or margarine until the particles are quite fine. Add 1 lightly beaten egg and toss to mix. Gather the mixture together, working quickly with your hands to form a dough. Press the mixture evenly on the bottom of a lightly buttered 10×15-inch pan. Spread the jam on top.
Cream the softened butter or margarine with the remaining 1 cup sugar. Add the remaining 3 eggs one at a time, beating after each addition. Beat until light and creamy. Add the coconut and mix well. Spread over the jam layer.
Bake at 350 degrees F for 20 to 25 minutes or until golden brown. Cool the pan on a rack. Cut in squares.
