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Raspberry-Kissed Coconut Bars
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Raspberry-Kissed Coconut Bars

45 Min(s)
15 Min(s) Prep
30 Min(s) Cook
Shortbread cookies are your ticket to these delectably delicious, super-easy coconut treats.
What You Need
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20 servings
Original recipe yields 20 servings
25 square shortbread cookie s
2-2/3 cups BAKER'S ANGEL FLAKE Coconut (7-oz. pkg.)
2/3 cup sugar
6 Tbsp. flour
4 egg white s
1 tsp. almond extract
1/4 cup raspberry jam
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Let's Make It
1
Heat oven to 325ºF.
2
Line 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Arrange cookies, in single layer, on bottom of prepared pan.
3
Combine coconut, sugar and flour in large bowl. Add egg whites and extract; mix well. Carefully spread over cookies. Drop small spoonfuls of jam over coconut mixture; swirl gently with knife to marbleize.
4
Bake 28 to 30 min. or until center is almost set and edges are golden brown. Cool completely. Use foil handles to remove dessert from pan before cutting into bars.
Kitchen Tips
Tip 1
Substitute
Prepare using your favorite flavor of fruit jam.
Tip 2
How to Use Egg Yolks
Refrigerate egg yolks until ready to use to prepare another recipe, such as a simple lemon curd. Then, spoon over angel food cake slices topped with fresh berries.
Nutrition
Calories
140
Calories From Fat
0
% Daily Value*
Total Fat 5g
6%
Saturated Fat 3.5g
18%
Trans Fat 0g
Cholesterol 0mg
Sodium 85mg
4%
Total Carbohydrates 21g
8%
Dietary Fibers 1g
4%
Sugars 14g
28%
Protein 2g
4%
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
20 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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