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Prep Time: 15 Minutes Cook Time: 43 Minutes |
Ready In: 58 Minutes Servings: 6 |
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From The Recipe Hall of Fame Cookbook II. Ingredients:
3/4 cup butter or 3/4 cup margarine, softened |
1 cup sugar, divided |
2 eggs |
1 1/2 cups all-purpose flour |
1 tablespoon milk |
1/2 cup flaked coconut |
1 (10 ounce) jar raspberry preserves |
3/4 cup chopped pecans |
Directions:
1. Cream margarine and 1/4 c sugar until light and fluffy.
2. Beat in egg yolks.
3. Stir in flour and milk.
4. Spread evenly in ungreased 9x13x2 baking pan.
5. Bake at 350 for 15-18 minutes.
6. Remove from oven.
7. Place on rack while preparing meringue.
8. Beat egg whites in small bowl until foamy.
9. Add 3/4 c sugar gradually until meringue forms stiff peaks.
10. Stir in coconut.
11. Spread preserves on baked layer.
12. Sprinkle with nuts.
13. Dot meringue on raspberry-nut layer.
14. Spread evenly.
15. Bake at 350 for 25 minutes.
16. Cool in pan on rack.
17. Cut into bars.
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