These chewy, delicious bars also have a touch of coconut.

Dinah
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with greased aluminum foil.

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  • To make the Crust: In a large bowl, mix together the butter, almond paste, and brown sugar until smooth. Beat in one egg and the almond extract. Mix in the flour and stir until well blended.

  • Bake 20 to 25 minutes, or until golden. Cool slightly, and spread the raspberry preserves over the crust.

  • In a large glass or metal bowl, whip egg whites until they form soft peaks. Gradually beat in 1/2 cup sugar until peaks become stiff. Spread the meringue over the jam and sprinkle with coconut.

  • Bake 15 to 20 minutes, or until firm. Let cool on wire racks. Lift foil from pan and cut bars with a sharp knife.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

144 calories; 7.1 g total fat; 19 mg cholesterol; 47 mg sodium. 18.9 g carbohydrates; 1.8 g protein; Full Nutrition

Reviews (71)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/24/2003
These are delicious! They're equally good with a plain cookie crust if you find yourself short on almond paste. Read More
(25)

Most helpful critical review

Rating: 3 stars
03/15/2011
OK these aren't even out of the oven yet but just a word of warning to bakers out there that are going to try this recipe: Use the Meringue II recipe on this website and not the meringue instructions that come with this recipe they DON'T work!! I wasted 3 egg whites and 1/2 cup of sugar...down the drain. It never set up even stiff peaks. The Meringue II recipe started forming nice peaks almost immediately so I knew it would be right. It looked ok when I put it in the oven; let's hope it tastes good 'cause right now I'm kind of ticked; I don't like wasting time or money and tonight I did both. Read More
(6)
84 Ratings
  • 5 star values: 59
  • 4 star values: 18
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
09/24/2003
These are delicious! They're equally good with a plain cookie crust if you find yourself short on almond paste. Read More
(25)
Rating: 5 stars
09/24/2003
These are delicious! They're equally good with a plain cookie crust if you find yourself short on almond paste. Read More
(25)
Rating: 5 stars
12/06/2003
I brought them to work and they disappeared! I used whole wheat flour and no one could tell the difference. I didn't use as much coconut as it said I just sprinkled some on. I could have eaten the whole batch if I hadn't shared it with my work! Read More
(23)
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Rating: 4 stars
12/13/2007
Great flavour combination!:D I like my merengues a little more dry so I elongated the second baking time.. and lowered the temperature for that to 130 celcius. Also I used homemade blueberry jam.... Just perfect!:D Read More
(15)
Rating: 5 stars
04/13/2009
This was simple and so good I had to freeze the extra to stop everyone from eating to much. Even from the freeze the taste as great. This recipe will be kept and used for Holidays. Read More
(12)
Rating: 5 stars
09/24/2003
I'm ashamed to admit that I overmixed the egg whites so they were watery (I just bought a powerful stand mixer that I;m learning to use). No problem! I just added a little more coconut. The sweet aroma of almond blended perfectly with the raspberry and coconut. Read More
(11)
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Rating: 5 stars
04/19/2007
Great recipe- all my friends absolutely loved them! They're fall apart pretty easily if you're not careful when you cut them up but they taste delicious! Read More
(11)
Rating: 5 stars
05/13/2005
I decided to try these because I was looking for something different than the traditional cookies and brownies. My husband absolutely loves them and has already eaten half the pan in half a day. He says the crust is the best - the perfect soft texture. I was surprised that the crust turned out as soft as it did -- it didn't appear soft after the first baking but the jam must soften it up. I like them too. Read More
(10)
Rating: 5 stars
02/15/2012
These are sooo good! A new favorite for my family. Very easy fast recipe that produced excellent results. I used a can of Solo Raspberry Pastry and Cake Filling in place of the jam and it worked out great. We love coconut but I thought 1/2 cup was going to be too much so I just sprinkled coconut on top until it looked like enough. These won't last long around here and I will be making them again soon. Thanks for sharing! Read More
(9)
Rating: 5 stars
09/24/2003
I made these bars last year and they were the hit of our christmas treats. My mother-inlaw loved them so much she asked me to send her the recipe so that she may make it for the rest of her family. Read More
(8)
Rating: 3 stars
03/15/2011
OK these aren't even out of the oven yet but just a word of warning to bakers out there that are going to try this recipe: Use the Meringue II recipe on this website and not the meringue instructions that come with this recipe they DON'T work!! I wasted 3 egg whites and 1/2 cup of sugar...down the drain. It never set up even stiff peaks. The Meringue II recipe started forming nice peaks almost immediately so I knew it would be right. It looked ok when I put it in the oven; let's hope it tastes good 'cause right now I'm kind of ticked; I don't like wasting time or money and tonight I did both. Read More
(6)