- 1 cup butter or margarine, softened
- 1 cup sugar
- 1 egg
- 2 cups flour
- 2/3 cup raspberry jam
- 1/4 cup melted butter or margarine
- 1 1/3 cups (3 1/2 ounce can) coconut
- 2 eggs, slightly beaten
- 1 teaspoon sugar
Cream together 1 cup butter or margarine and 1 cup sugar; add 1 egg and flour and blend well. Pat the crust mixture into a greased 9x13x2-inch baking pan.
Spread raspberry jam over crust layer. Mix together remaining ingredients; spread evenly over jam layer. Bake at 350° for 25 to 30 minutes. Cool in pan on rack then cut into bars.