Raspberry Macaroon Squares |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A yummy gooey square with a shortbread crust, a layer of tart raspberry jam and lots of coconut on top. Ingredients:
crust |
11/4c all purpose flour |
1/4c sugar |
1/2c soft butter |
filling |
raspbery jam (i lay mine on pretty thick so i use about 3/4c) |
2 eggs |
1c sugar |
1t soft butter |
1tsp vanilla |
2c coconut |
Directions:
1. Combine flour and sugar in a small bowl; rub in butter until crumbly.
2. Press into bottom of a greased 9x13 pan.
3. Spread jam evenly over base.
4. Beat eggs, mix in sugar, soft butter and vanilla; stir in coconut.
5. (mixture will be quite thick) Spread carefully over raspberry jam.
6. Bake in a 350F oven until top is lightly browned about 20-25 mins.
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