Raspberry Coconut Squares

Submitted by: aLyStEr...

Ingredients:

For crust

1 cup Graham crumbs
1/4 cup cold margarine or unsalted butter
3/4 cus all-purpose flour
1/2 cup sugar
1 large egg


For filling

1/2 cup seedless raspberry jam
1/4 cup unsalted butter, softened
1/2 cup sugar
1 large egg
2 cups sweetened flaked coconut

Method:

Preheat oven to 350° F. Lightly grease a 9 inch pan

Make crust:

- Cut margarine or butter into bits. 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 egg. Add egg 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 the egg, beating well after addition. Add coconut and beat until combined.

Drop coconut mixture by small spoonfuls 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 17 roughly 2 1/2-inch squares.

Recipe added or updated on: March, 2004.