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Ingredients
| salted butter: 1 cup (softened) |
| light brown sugar (packed): 1/2 cup (packed) |
| eggs: 1 (large) |
| all-purpose flour (unsifted): 2 cups |
| raspberry preserves: 12 oz |
| eggs: 3 (whites, large) |
| granulated sugar: 3/4 cup |
| coconuts (shredded): 1/2 cup |
| almonds (slivered): 1/2 cup |
Raspberry Meringue Bars
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
35 min -
Servings
48 serving(s)
Tags
- preheat oven to 325*.grease a 13x9" pan --
- beat butter and brown sugar in a medium bowl.till light and fluffy -- add 1 egg, beat till blended.
- stir in flour until well combined.
- pat dough evnly in pan.and bake for 20 minutes.
- remove from oven and spread solo almond filling over crust.
- to prepare meringue topping:.
- beat egg whites in medium bowl at high speed till stiff and glossy -- add sugar gradually and beat.fold in coconut and almonds.
- spread over filling.return to oven and bake 20 minutes or meringue topping is lightly browned.
- cool completely in pan on wire rack.