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HEAT oven to 425°F.
MIX flour and salt in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually stir in water with fork until blended; press onto bottom of 8-inch square pan.
BAKE 20 min. or until lightly browned. Reduce oven temperature to 350°F.
BEAT eggs in same bowl with mixer on high speed until frothy. Gradually beat in sugar until thick and lemon colored. Stir in coconut. Spread preserves over crust to within 1/4 inch of edges; cover with coconut mixture.
BAKE 25 min. or until golden brown. Cool completely before cutting into bars.