Raspberry-Coconut Bars

• 1 1/4 cups flour
• 1/4 teaspoon salt
• 1/2 cup butter, cut in tbsp
• 3 tablespoons cold water
• 2 eggs
• 1/2 cup sugar
• 2 2/3 cups shredded coconut (7 oz. bag)
• 1/3 cup seedless red raspberry preserves

1. Preheat oven to 425u0b0F.
2. Combine the flour and salt in a medium bowl; cut in the butter until coarse crumbs form.
3. Sprinkle the water over the mixture while tossing to blend well.
4. Press mixture evenly onto the bottom of an ungreased 9-inch square baking pan; bake for 20 minutes, or until lightly browned.
5. Reduce oven to 350u0b0F.
6. Using an electric mixer on high speed, beat the eggs in a large bowl.
7. Gradually add the sugar, beating until thick and lemon-colored.
8. Gently stir in the coconut.
9. Spread the preserves over the baked crust to within 1/4 inch of the edges.
10. Carefully spread the coconut mixture over the preserves; bake 25 minutes more, or until golden brown.
11. Cool completely before cutting into bars.

flour, salt, butter, cold water, eggs, sugar, coconut, seedless red raspberry preserves

Taken from www.food.com/recipe/raspberry-coconut-bars-73309 (may not work)