Raspberry-Kissed Coconut Bars

By srumbel

Lorna Doone Shortbread Cookies are your ticket to these delectably delicious, super-easy coconut treats.
from kraftrecipes.com

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Ingredients

25 LORNA DOONE Shortbread Cookies
2-2/3 cups BAKER'S ANGEL FLAKE Coconut (7-oz. pkg.)
2/3 cup sugar
6 Tbsp. flour
4 egg whites
1 tsp. almond extract
1/4 cup raspberry jam

Details

Servings 25
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

HEAT oven to 325ºF.

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 pan.

COMBINE coconut, sugar and flour in large bowl. Stir in egg whites and extract until well blended. Carefully spread over cookies. Drop small spoonfuls of jam over coconut mixture; swirl gently with knife to marbleize.

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.

kraft kitchens tips
SUBSTITUTE
Prepare using your favorite flavor of fruit jam.

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.