Raspberry Coconut Squares
The first time I had this dessert, I was at an after-service get together in my church gym. I fell in love with them almost immediately. I loved the subtleness of the bottom layer especially when contrasted with the sweetness of the filling and slightly roasted coconut flakes on the top. I was determined to get the recipe, but sadly, I’ve still not been able to find out which of the ladies at church made them. But that is why we have the Internet.
Since I was cooped up all weekend because of the storm, I decided to try my hand at these. The first time I had attempted to make them, the recipe was slightly different, and I ended up with an extremely sweet, extremely oily mess. This time around, I learned my lesson – the base needs to be baked for a bit before the jam and flakes are added. Here is the recipe I used (originally from yummly.com). I hope you enjoy them as much as I did.
1 ¼ cups flour
¼ teaspoon salt
½ cup cold butter, cut up
½ cup sugar
1 package (7 ounces) coconut flakes (I used sweetened)
1/3 cup raspberry jam or preserves (I used jam)
3 tablespoons cold water
- Preheat oven to 425 degrees F.
- Mix flour and salt in a medium bowl, then cut in butter until the mixture resembles coarse crumbs. Gradually add water, stirring until well blended. Press firmly onto bottom on an ungreased 9-inch square baking pan.
- Bake for 20 minutes or until lightly browned. Remove and reduce temperature to 350 degrees F.
- Beat eggs in a small bowl. Gradually add sugar, beating until thick and lemon-colored. Stir in coconut.
- Spread jam over the crust to within ¼ inch of the edge. Spread the coconut mixture over that layer. Bake for 25 more minutes or until golden brown.
- Cool completely then cut.