Raspberry Coconut Squares
These squares are a delight. They are pretty on a plate. They combine two flavors that work well with one another. They are a little bit fancier than a brownie. You'll love them.
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
For the crust:
- 1 ¾ cups all-purpose flour
- 1/2 cup sugar
- ¼ tsp salt
- ½ cup unsalted butter cold and cut into small pieces
- 1 egg
For the topping:
- ½ cup seedless red raspberry jam
- ¼ cup unsalted butter softened
- 3/4 cup sugar
- 3 eggs
- 1 ½ cups sweetened shredded coconut
Preheat oven to 350 degrees.
Butter (or use baking spray) a 9 x 13-inch pan.
Whisk flour, ½ cup sugar, and salt in a bowl.
Cut in the butter until particles are fine.
Add one lightly-beaten egg and stir to mix until incorporated.
Press gently into the prepared pan.
Stir the jam with a fork until it is a bit loose and easy to spread.
Spread jam on the crust.
Cream the softened butter and ¾ cup of sugar.
Mix in 3 eggs, one at a time, stirring after each addition.
Beat mixture until light and creamy.
Add coconut and mix well.
Bake for 20-25 minutes or until the top is golden.
Cool on a wire rack.