Zutaten für Raspberry Coconut Bars
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Zubereitung von Raspberry Coconut Bars
- Preheat oven to 425°F (220°C).
- In a medium bowl, whisk together 1 ½ cups all-purpose flour and ½ teaspoon salt.
- Cut in 1 cup (2 sticks) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add ⅓ cup ice water, mixing until the dough just comes together. Do not overmix.
- Press the dough evenly into the bottom of an ungreased 9x9 inch baking pan.
- Bake for 18-20 minutes, or until lightly golden brown.
- Reduce oven temperature to 350°F (175°C).
- In a large bowl, beat 2 large eggs with an electric mixer on high speed until light and fluffy.
- Gradually add 1 cup granulated sugar, beating until thick and pale yellow.
- Gently fold in 2 cups sweetened shredded coconut.
- Spread 1 cup raspberry preserves evenly over the baked crust, leaving ¼ inch border.
- Carefully spread the coconut mixture evenly over the preserves.
- Bake for 25-30 minutes, or until golden brown and the coconut topping is set.
- Let cool completely in the pan before cutting into bars.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
519g
Fat
349g
Carbs
68g
