Raspberry Coconut Squares |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 35 |
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Don't try to cut these before they are cold or they will fall apart. Ingredients:
for crust |
15 graham crackers |
1/2 cup cold unsalted butter |
1 1/2 cups all-purpose flour |
1 cup sugar |
2 large eggs |
for filling |
1 12 oz. jar seedless raspberry jam (about 1 cup) |
1/2 cup unsalted butter, softened |
1 cup sugar |
2 large eggs |
2 7 oz. packages sweetened flaked coconut (about 4 cups) |
preheat oven to 350ºf. lightly grease a 17x12” jelly roll pan. |
Directions:
1. Preheat oven to 350ºF. Lightly grease a 17x12” jelly roll pan.
2. In a food processor finely grind graham crackers ( you will have about 2 cups crumbs). Cut butter into bits. In a large bowl stir together crumbs, flour, and sugar. Add butter and with your fingertips blend until mixture resembles coarse meal. In a bowl lightly beat eggs. Add eggs to crumb mixture, tossing with a fork to blend, and press evenly onto bottom of pan.
3. 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 eggs 1 at a time, beating well after each addition . Add coconut and beat until combined.
4. Drop coconut mixture by small spoonfuls over jam and spread carefully, coating jam evenly. Bake in middle of oven 20 minutes or until golden brown. Cool in pan on rack and refrigerate until cold before cutting into 35 2 1/2 inch squares.
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