Yield: 2 dozen
|½ cup||Butter or margarine; cut in chunks|
|3 tablespoons||Cold water|
|2⅔ cup||Flaked coconut|
|⅓ cup||Raspberry, apricot or strawberry preserves|
Heat oven to 425F.
Mix flour and salt in medium bowl. Cut in butter until coarse crumbs form. Sprinkle water over mixture while tossing to blend well. Press evenly onto bottom of lightly greased 9-inch square pan. Bake 20 minutes or until lightly browned. Decrease oven temperature to 350F.
Beat eggs in large bowl with electric mixer on high speed. Gradually add sugar, beating until thick and light in color. Gently stir in coconut. Spread preserves over crust to within ¼ inch of edges.
Carefully spread coconut mixture over preserves.
Bake 25 minutes or until golden brown. Cool completely on wire rack.
Cut into squares.
from Inland Valley Daily Bulletin March 16, 1995 typed by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 03-25-95