Prep: 15 min - Total: 1 hr
1-1/4 cups flour
1/4 tsp. salt
1/2 cup (1 stick) cold butter or margarine, cut up
3 Tbsp. cold water
1/2 cup sugar
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups)
1/3 cup red raspberry preserves
PREHEAT oven to 425°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.
BAKE 20 minutes or until lightly browned. Reduce oven temperature
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.
Makes 24 servings, 1 bar each
Nutritional Info Per Serving: Calories 130, Total fat 7g,
Saturated fat 4.5g, Cholesterol 30mg, Sodium 80mg,
Carbohydrate 15g, Dietary fiber 1g, Sugars 10g, Protein 2g
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Kraft Foods.