Raspberry Coconut Bars
A buttery crust topped with a layer of raspberry jam and a chewy coconut topping - sounds good, right? Try these homemade Raspberry-Coconut Bars for a sweet treat that won't disappoint. This recipe is a keeper.
- 1/2 cup butter cut up
- 1 1/4 cups flour
- 3 tbsp cold water
- 2 eggs
- 1/2 cup sugar
- 1 pkg coconut flaked
- 1/3 cup KRAFT raspberry jam
Preheat oven to 425°F. Cut butter into flour in large bowl with pastry blender or 2 knives 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 to 350°F.
Beat eggs in large bowl with electric mixer on high speed 1 minute. Gradually add sugar, beating until thickened and lemon coloured. Gently stir in coconut; set aside. Spread jam over crust to within 1/4 inch of edges. Carefully spread coconut mixture over jam. Continue baking 20 minutes or until golden brown. Cool completely. Cut into 15 bars to serve.