Raspberry Macaroon Bars
- 8 tbsp (1 stick) butter, at room temperature, chopped
- 1 cup sugar
- 2 None eggs, separated
- 1 cup self-rising flour, sifted
- 1/4 cup raspberry jam, warmed
- 3/4 cup flaked coconut
- Preheat the oven to 350u0b0F. Grease a foil-lined 11 x 7 inch baking pan, extending the foil over long sides for handles.
- Beat butter and 1/2 cup of the sugar in large bowl with an electric mixer until light and fluffy. Beat in egg yolks, one at a time, until combined. Lightly fold in flour.
- Refrigerate for 10 mins. Using floured fingertips, press into bottom of prepared pan. Spread with jam.
- Beat egg whites in a clean, dry bowl with electric mixer until stiff peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, until glossy. Fold in coconut using a fork. Spread mixture over jam.
- Bake for 25-30 mins, until lightly golden and a toothpick inserted into center comes out clean. Cool completely in pan on wire rack. Cut into squares. Store in an airtight container.
butter, sugar, eggs, flour, raspberry, flaked coconut
Taken from recipes-plus.com/api/v2.0/recipes/23369 (may not work)