"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher


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The Baker Girls!!--Me, Donna & Bev with baby Rylee, 2016


This recipe for RASPBERRY-COCONUT BARS, by , is from MARIAN'S WAY 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1 1/4 cups all-purpose flour
1/4 tsp salt
1/2 cup butter, cut into Tbsp size
3 Tbsp water
2 eggs
1/2 cup sugar
2 2/3 cups shredded coconut (7 oz. bag)
1/3 cup seedless raspberry preserves

Preheat oven to 425 F.

Combine flour and salt in a medium bowl; put in butter and work in with your fingers until coarse crumbs form. Sprinkle water over the mixture and lightly mix and blend well.
Press mixture evenly onto the bottom of an ungreased 9-inch square baking pan; bake for 20 minutes, or until, lightly browned.

Reduce oven temperature to 350 F.

Using an electric mixer on high speed, beat the eggs in a large bowl. Gradually add the sugar, beating until thick and lemon-coloured.
Gently stir in the coconut.

Spread the raspberry preserves over the baked crust to within 1/4 inch of the edges.
Carefully spread the coconut mixture over the preserves; bake 25 minutes more, or until golden brown.

Cool completely before cutting.

Number Of Servings:
Number Of Servings:
2 dozen bars
Personal Notes:
Personal Notes:

These bars or squares are reminiscent of my youth. Mom used to make a "coconut square" quite often when we were growing up. This recipe is pretty close to hers.

If raspberry jam is not your thing, change the jam to one that suits your taste. However, the red colour does look good so, strawberry or cherry jam would be a good alternate.


"I think cookies are sort of the unsung sweet, you know? They're incredibly popular. But everybody thinks of cakes and pies and fancier desserts before they think cookies. A plate of cookies is a great way to end dinner and really nice to share at the holidays."
-- Bobby Flay




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