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Raspberry-Coconut Bars

By: BAKER'S Chocolate  
"A layer of raspberry preserves is nestled between a sweet bottom crust and a frothy coconut topping."

Rating: This weblink has been rated 3 times with an average star rating of 3.7 Read Reviews (3)

Rate/Review | 72 people have saved this

Prep Time:
15 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 24 bars
 

Ingredients

  • 1 1/4 cups flour
  • 1/4 teaspoon salt
  • 1/2 cup cold butter or margarine, cut up
  • 3 tablespoons cold water
  • 2 eggs
  • 1/2 cup sugar
  • 1 (7 ounce) package BAKER'S ANGEL FLAKE Coconut
  • 1/3 cup red raspberry preserves

Directions

  1. Preheat oven to 425 degrees F. Mix flour and salt in medium bowl. Cut in butter until mixture resembles coarse crumbs. Gradually add water, stirring with fork until well blended. Press firmly onto bottom of ungreased 9-inch square baking pan.
  2. Bake 20 minutes or until lightly browned. Reduce oven temperature to 350 degrees F.
  3. Beat eggs in small bowl with electric mixer on high speed until frothy. Gradually add sugar, beating until thick and lemon colored. Gently stir in coconut. Spread preserves over crust to within 1/4 inch of edges. Carefully spread coconut mixture over preserves. Continue baking 25 minutes or until golden brown. Cool completely on wire rack. Cut into 24 bars.

Footnotes

  • KRAFT KITCHEN TIPS
  • Storage Know-How: Close opened bags of coconut tightly and store in the refrigerator until ready to use.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 129 | Total Fat: 6.6g | Cholesterol: 28mg

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 8, 2007 by Jen 
I am a self admitted horrible baker, and even I managed to make these and my guests gave rave... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 26, 2008 by LEWSKI709 
Raspberry and coconut...a combination that most people don't like, but if you do, make them! ... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 24, 2008 by Rachel M. 
I made this recipe for Easter. I should have gone with my instincts while making it, but I... MORE

 
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