RASPBERRY COCONUT BARS
Recipe By : Deidre Dee Cox
6 tablespoons butter -- softened
6 tablespoons light cream cheese
1 1/2 cups sugar
2 eggs -- separated
1 1/2 cups all-purpose flour
3/4 cup raspberry preserves
1/2 cup shredded coconut
3/4 cup chopped pecans
1. Preheat oven to 350 degrees. Coat a 13-by-9-by-2-inch baking pan with
canola cooking spray.
2. In electric mixer, beat the butter, cream cheese and 1 cup of the sugar
until light and fluffy. Beat in egg yolks and gradually add the flour. Spread
into prepared pan and bake for about 15 minutes. Cool slightly and spread
with raspberry preserves; sprinkle with coconut.
3. Beat egg whites with the remaining 1/2 cup sugar until soft peaks form.
Gently fold in the pecans. Spread mixture over the raspberry preserve layer
and bake again at 350 degrees for 8-10 minutes or until top is lightly golden
brown. Cool and cut into 24 bars.
