Recipe by BAKER'S Chocolate
"A layer of raspberry preserves is nestled between a sweet bottom crust and a frothy coconut topping."
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1 1/4 cups
cold butter or margarine, cut up
1 (7 ounce) package
BAKER'S ANGEL FLAKE Coconut
red raspberry preserves
I am a self admitted horrible baker, and even I managed to make these and my guests gave rave reviews. I followed the recipe exactly and they were very moist, sweet and yummy!
I made this recipe for Easter. I should have gone with my instincts while making it, but I decided to try the recipe "as-is". Well, first of all I should have used unsalted butter for the crust, because it came out too salty. I don't fault the recipe for that, but anyone else making these might like to know. Second, there isn't enough raspberry to even make its presence known. Third, the coconut topping comes out a little funny; "froth" is not at all how I would describe it. Next time (f there is a next time), I will use unsalted butter for the "crust," maybe add a little (teaspoon or so) of powdered sugar to the crust, double (or almost) the raspberry filling, and use 3 egg whites instead of the whole eggs to make a meringue topping for the coconut. Or maybe I'll use 2 eggs separated, then fold in the yolks with the coconut. In any case, this recipe seems to need a lot of work, and I might just look elsewhere (or invent my own). Kind of disappointing, because the flavor combination sounded wonderful.
I could not get the coconut topping to set. It seemed to be runny at the end of the baking time, so I baked about 10 minutes longer - still runny topping. It tasted good but couldnt serve this to company. I would use egg whites beaten till soft peaks next time. 1/3 cup preserves is not enough for a 9 inch pan!
Raspberry and coconut...a combination that most people don't like, but if you do, make them! They were gobbled up at my work, but not while sitting amongst a bunch of other desserts. They are very good!!!
I like to use seedless raspberry preserves whenever I make these! They are delish and easy to make!
These were pretty good but really hard to cut- once you got them out the were pretty delish!
I did not care for this recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 59
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