Raspberry-Kissed Coconut Bars
(Courtesy of Kraft Foods®)
Ingredients:
25 square shortbread cookies
2 2/3 cups Baker's® Angel Flake coconut
2/3 cup sugar
6 Tbspn flour
4 egg whites
1 tspn almond extract
1 /4 cup raspberry jam
Directions:
Heat oven to 325
Line a 9-inch square pan with foil, with ends of foil extending over the sides
Spray with cooking spray
Arrange cookies in a single layer on the bottom of the prepared pan
In a large bowl, combine coconut, sugar and flour
Add egg whites and almond extract; mix well
Carefully spread over cookies
Drop small spoonfuls of jam over coconut mixture
Swirl gently with a knife to marbleize
Bake for about 30 minutes or until center is almost set and edges are golden brown
Cool completely
Use foil handles to remove dessert from pan before cutting into bars
**You can substitute your favorite flavor of fruit jam**
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