These are really tasty squares that are perfect for a tea or even a pot luck, always a hit when I make them, and easy to do! Can also be made with pineapple jam instead.

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Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
5 mins
total:
45 mins
Servings:
24
Yield:
1 - 9x13 inch pan
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a medium bowl, stir together the flour, baking powder and salt. Cut in the butter until the lumps are smaller than peas. Mix in the egg and milk to form a dough. Press into the bottom of a 9x13 inch pan. Spread a layer of jam over the crust. In a medium bowl, cream together the confectioners' sugar and remaining butter. Beat in the egg and vanilla then stir in the coconut. Spread evenly over the layer of jam.

  • Bake for 20 to 25 minutes in the preheated oven, or until top is lightly browned. Cool before cutting into squares.

Nutrition Facts

144 calories; protein 1.3g 3% DV; carbohydrates 18.4g 6% DV; fat 7.5g 12% DV; cholesterol 30.8mg 10% DV; sodium 123.7mg 5% DV. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/24/2003
my mom has made these every Christmas for the last 35 years and are one of our family's all-time favorites. The only difference is we use granulated sugar instead of icing sugar in the topping and 2 cups coconut instead of 1 1/2 cups. Make these in a 8x8 (or 9x9) pan tho so they're nice and thick or double the recipe for a 9x13 pan Read More
(15)

Most helpful critical review

Rating: 3 stars
12/19/2007
these were only OK my mom liked them i didnt really care for them. might just be my own taste buds because the did get eaten. Read More
(2)
14 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/24/2003
my mom has made these every Christmas for the last 35 years and are one of our family's all-time favorites. The only difference is we use granulated sugar instead of icing sugar in the topping and 2 cups coconut instead of 1 1/2 cups. Make these in a 8x8 (or 9x9) pan tho so they're nice and thick or double the recipe for a 9x13 pan Read More
(15)
Rating: 5 stars
08/12/2006
These were absolutely delicious! I used water instead of milk/egg in the crust -- it brings out the saltiness more and tastes great. Also I used real sugar instead of confectioner's sugar -- yum! Read More
(6)
Rating: 4 stars
09/20/2007
They are really yummy but the crust is too thin when spread in a 9x13 pan. Probably double the crust recipe makes it easier to spread too. Read More
(4)
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Rating: 4 stars
08/27/2003
FANTASTIC! Read More
(3)
Rating: 4 stars
01/28/2006
As far as taste these are very good:) However using a 9x13 pan made the crust too thin. Next time I make this I will double the crust. As is I would recommend using an 8x8 pan and decreasing the raspberry jam. Read More
(3)
Rating: 4 stars
08/05/2008
Made them for my Dad he loves raspberries I like others doubled the crust also used FRESH raspberries..YUM!!. Dad says they are sweet ( My Dad has a big sweet tooth )so he cut wraped and froze them when thawed he still says YUM!! YUM!! This is a keeper and a will make again... Read More
(3)
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Rating: 3 stars
12/19/2007
these were only OK my mom liked them i didnt really care for them. might just be my own taste buds because the did get eaten. Read More
(2)
Rating: 3 stars
12/11/2011
25 minutes wasn't enough for the topping to cook and my oven is usually quite hot. Also too sweet. Read More
(1)
Rating: 2 stars
08/17/2009
These would be good if the base crust had some flavor to it. It was quite salty and I'm positive I followed the recipe exactly. The filling and topping were wonderful my kids and hubby picked the crust off it. It is now 2 days later and most of them have gone uneaten...that's not normal in this house...nothing I bake lasts 2 days here! Read More
(1)
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