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Raspberry-Coconut Bars Recipes

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Raspberry-Coconut Bars Recipes

Prep Time: 15 min
Total Time: 1 hr min
Makes: 24 servings, 1 bar each


1-1/4 cups flour
1/4 tsp. salt
1/2 cup (1 stick) cold butter or margarine, cut up
3 Tbsp. cold water
2 eggs
1/2 cup sugar
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups)
1/3 cup red raspberry preserves


1. Preheat  oven to 425F. 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.

2.Bake 20 minutes or until lightly browned. Reduce oven temperature to 350F.

3.Beat eggs in small bowl with electric mixer on high speed until frothy. Gradually add sugar, beating
   until thick and lemon colored.

4.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.

5.Cut into 24 bars and serve.

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