Raspberry-Kissed Coconut Bars

Shortbread cookies are your ticket to these delectably delicious, super-easy coconut treats.

Raspberry-Kissed Coconut Bars

Substitute: Prepare using your favorite flavor of fruit jam.

How to Use Egg Yolks: Refrigerate egg yolks until ready to use to prepare another recipe, such as a simple lemon curd. Then, spoon over angel food cake slices topped with fresh berries.

Ingredients

  • 25 square shortbread cookies
  • 2 2/3 cups BAKER'S ANGEL FLAKE Coconut (7-ounce package)
  • 2/3 cup sugar
  • 6 tablespoons flour
  • 4 egg whites
  • 1 teaspoon almond extract
  • 1/4 cup raspberry jam

Instructions

  1. Heat oven to 325 degrees F.
  2. Line 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray.
  3. Arrange cookies, in single layer, on bottom of prepared pan.
  4. Combine coconut, sugar and flour in large bowl.
  5. Add egg whites and extract; mix well. Carefully spread over cookies.
  6. Drop small spoonsful of jam over coconut mixture; swirl gently with knife to marbleize.
  7. Bake for 28 to 30 minutes or until center is almost set and edges are golden brown.
  8. Cool completely.
  9. Use foil handles to remove dessert from pan before cutting into bars.

Yield: 20 servings | Prep Time: 15 min

Nutrition Information: Amount per Serving: Calories 140 Total fat 5g Saturated fat 3.5g Cholesterol 0mg Sodium 85mg Carbohydrate 21g Dietary fiber 1g Sugars 14g Protein 2g

% Daily Value Vitamin A 0% DV Vitamin C 0% DV Calcium 0% DV Iron 2% DV

Recipe and photo used with permission from: Kraft Foods - kraftrecipes.com

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