Raspberry-Kissed Coconut Bars

• 25 square shortbread cookies
• 2-2/3 cups BAKER'S ANGEL FLAKE Coconut (7-oz. pkg.)
• 2/3 cup sugar
• 6 Tbsp. flour
• 4 egg whites
• 1 tsp. almond extract
• 1/4 cup raspberry jam

1. Heat oven to 325 degrees F.
2. Line 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray.
3. Arrange cookies, in single layer, on bottom of prepared pan.
4. Combine coconut, sugar and flour in large bowl.
5. Add egg whites and extract; mix well.
6. Carefully spread over cookies.
7. Drop small spoonfuls of jam over coconut mixture; swirl gently with knife to marbleize.
8. Bake 28 to 30 min.
9. or until center is almost set and edges are golden brown.
10. Cool completely.
11. Use foil handles to remove dessert from pan before cutting into bars.

cookies, s angel, sugar, flour, egg whites, almond extract, raspberry jam

Taken from www.kraftrecipes.com/recipes/raspberry-kissed-coconut-bars-132490.aspx (may not work)