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Linzer Coconut Squares Recipe
|Flour||1 1⁄4 Cup (20 tbs)|
|Butter||1⁄2 Cup (8 tbs), cut in to chunks|
|Cold water||3 Tablespoon (About)|
|Sugar||1⁄2 Cup (8 tbs)|
|Coconut||2 2⁄3 Cup (42.67 tbs) (About, Baker'S Angel Hake)|
|Raspberry preserves||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 2948 Calories from Fat 1502
% Daily Value*
Total Fat 174 g267.9%
Saturated Fat 124.5 g622.4%
Trans Fat 0 g
Cholesterol 664.9 mg
Sodium 1168.9 mg48.7%
Total Carbohydrates 327 g109.1%
Dietary Fiber 23.4 g93.7%
Sugars 183.3 g
Protein 37 g73.6%
Vitamin A 66% Vitamin C 11.7%
Calcium 13.6% Iron 79.5%
*Based on a 2000 Calorie diet
Cut in butter with pastry blender until mixture resembles large peas.
Sprinkle with water, a small amount at a time, mixing lightly until all particles are moistened and cling together when pressed into a ball.
Press into ungreased 9-inch square pan.
Bake at 425° for 20 minutes or until lightly browned.
Meanwhile, beat eggs well; then gradually beat in sugar and continue beating until thick and light in color.
Fold in coconut.
Spread preserves over pastry in pan to within lA inch of edges.
Carefully spread coconut mixture over preserves.
Bake at 375° for 25 minutes, or until golden brown.
Cool and cut into squares or bars.