Raspberry Macaroon Bars

Name: Raspberry Macaroon Bars
Ingredients: 8 tbsp (1 stick) butter, at room temperature, chopped; 1 cup sugar; 2 None eggs, separated; 1 cup self-rising flour, sifted; 1/4 cup raspberry jam, warmed; 3/4 cup flaked coconut

6 ingredients

5 steps

Ingredients

8 tbsp (1 stick) butter, at room temperature, chopped
1 cup sugar
2 None eggs, separated
1 cup self-rising flour, sifted
1/4 cup raspberry jam, warmed
3/4 cup flaked coconut

Directions

1

Preheat the oven to 350°F. Grease a foil-lined 11 x 7 inch baking pan, extending the foil over long sides for handles.
2

Beat butter and 1/2 cup of the sugar in large bowl with an electric mixer until light and fluffy. Beat in egg yolks, one at a time, until combined. Lightly fold in flour.
3

Refrigerate for 10 mins. Using floured fingertips, press into bottom of prepared pan. Spread with jam.
4

Beat egg whites in a clean, dry bowl with electric mixer until stiff peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, until glossy. Fold in coconut using a fork. Spread mixture over jam.
5

Bake for 25-30 mins, until lightly golden and a toothpick inserted into center comes out clean. Cool completely in pan on wire rack. Cut into squares. Store in an airtight container.