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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Raspberry Coconut Squares Recipe

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This recipe for Raspberry Coconut Squares is from The Blacks Cook - Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For Crust:
15 graham crackers (roughly 5" x 2-1/2")
1/2 cup butter, chilled
1-1/2 cups all-purpose flour
1 cup granulated sugar
2 large eggs

For Filling:
12 ounce jar seedless raspberry jam
1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
2 - 7 ounce packages sweetened, flaked coconut
Directions:
Directions:
Preheat oven to 350º. Lightly grease a 17" x 2" jelly roll pan. In a food processor, finely grind graham crackers. In a large bowl, combine crumbs, flour and one cup sugar. Cut butter into crumb mixture with a pastry blender until mixture resembles coarse meal. In a separate, small bowl lightly beat two eggs. Add beaten eggs to crumb mixture, tossing with a fork to blend. Press evenly into bottom of prepared pan.

Spread jam evenly over the crust. In a large bowl, beat softened butter briefly with an electric mixer. Add additional cup of sugar, beating until light and fluffy. Add remaining two eggs one at a time, beating well after each addition. Add coconut and beat until combined. Drop coconut mixture by small spoonfuls over jam and spread carefully, coating jam evenly.

Bake confection in middle of oven for 20 minutes, or until golden brown. Cool in pan on a rack. Chill until cold, at least one hour, before cutting into squares.
Number Of Servings:
Number Of Servings:
Makes 35 (2-1/2

 

 

 

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