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Raspberry Coconut Bars Recipe
|Pastry flour||2 Cup (32 tbs), unsifted|
|Baking powder||1⁄2 Teaspoon|
|Hard margarine||2⁄3 Cup (10.67 tbs)|
|Raspberry jam||3⁄4 Cup (12 tbs)|
|Light brown sugar||1⁄2 Cup (8 tbs)|
|Desiccated coconut||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4623 Calories from Fat 2439
% Daily Value*
Total Fat 283 g435%
Saturated Fat 160.8 g803.9%
Trans Fat 0 g
Cholesterol 370.2 mg
Sodium 680 mg28.3%
Total Carbohydrates 506 g168.6%
Dietary Fiber 62.2 g249%
Sugars 273.8 g
Protein 59 g117.5%
Vitamin A 112.1% Vitamin C 6.2%
Calcium 44.8% Iron 50.7%
*Based on a 2000 Calorie diet
When mixture looks like coarse oatmeal, drizzle with egg yolks slightly beaten with 1 tablespoon water.
Stir with a fork.
Press particles together and, if too dry, add additional teaspoons water.
Wrap about 1/3 the dough in wax paper.
Press remaining dough into bottom and 1/2 inch up the sides of an oiled 8-inch-square pan.
Bake at 350F about 15 minutes or until edges color.
Remove from oven.
Beat egg whites and salt together until stiff, then beat in the brown sugar.
Add vanilla and coconut.
Spread jam over partially baked pastry.
Spread with coconut mixture.
Roll out remaining pastry and cut in 1/4-inch strips.
Set strips on top in a lattice arrangement.
Press down lightly.
Return to the oven and bake 30 to 35 minutes longer.