Rating: 4.5 stars
82 Ratings
  • 5 star values: 58
  • 4 star values: 18
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1

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

Recipe Summary

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
36
Yield:
3 dozen
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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.

Nutrition Facts

144 calories; protein 1.8g; carbohydrates 18.9g; fat 7.1g; cholesterol 18.7mg; sodium 47.3mg. Full Nutrition
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