Coconut-Raspberry Bars

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1/2 cup Raspberry preserves

• Baking & Spices

  • 2 1/2 cups Flour
  • 2 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Almonds
  • 3 cups Coconut, sweetened flaked

• Dairy

  • 1 cup Butter, unsalted

Found on bakeorbreak.com

Ingredients

• 1 & 1/2 cups all-purpose flour
• 1 cup unsalted butter, cold & cut into 1/2-inch pieces
• 1/2 cup granulated sugar
• 1/2 cup slivered almonds
• 1/4 teaspoon salt
• 1/2 cup raspberry preserves
• 4 large eggs
• 1 & 1/2 cups granulated sugar
• 1 & 1/2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 3 cups sweetened flaked coconut, divided

Directions

• To make the crust:
• Preheat oven to 350°. Lightly grease a 9x 13 baking pan.
• Place flour, butter, sugar, almonds, and salt in the bowl of a food processor. Pulse until combined and mixture is crumbly.
• Press crust mixture evenly into prepared pan.
• Bake 15 to 20 minutes, or until the crust just begins to brown. Set pan on a wire rack while you prepare the filling.
• To make the filling:
• Carefully spread preserves over partially baked crust, leaving about 1/4 inch around the edges.
• Place eggs in a mixing bowl and beat lightly. Add sugar and vanilla, and whisk to combine. Add flour and mix until combined.
• Set aside 1/2 to 3/4 cup coconut. Add remaining coconut to filling mixture and stir to combine.
• Transfer filling to partially baked crust, spreading evenly. Sprinkle reserved coconut over the top of the filling.
• Bake 30 to 35 minutes, or until filling is set and coconut is lightly toasted.
• Cool bars in pan on a wire rack before cutting into bars.