Raspberry Coconut Bars
5/23/2011
Sweet raspberries mixed with tropical coocnut for a a great bar you enjoy anytime.
Courtesy of Karen Birch of Escondido, CA
© Pamela's Products, Inc.
1-1/4 cups Pamela's Baking ; Pancake Mix
1/4 tsp salt
1/2 cup cold butter
3 tbsp cold water
2 eggs
1/2 cup sugar or sugar substitute
3-1/2 ounces fancy shredded, unsweetened coconut
1/3 cup red raspberry preserves
Yield: approximately 24 servings
Preheat oven to 425°
Mix flour and salt. Cut in butter until mixture resembles coarse crumbs. Gradually add water until well blended, using a fork. Press into an ungreased or foil lined 9-inch square pan. Bake for 20 minutes or until light brown. Reduce oven heat to 350°. Beat eggs until frothy. Gradually add sugar, beating until thick and lemon colored. Gently stir in coconut. Spoon preserves over crust, to 1/4 inch of each edge. Spoon coconut over the preserves. Bake 25 minutes or until golden brown. Cool completely on wire rack, then cut.