Coconut Raspberry Meringue Bars
- No-Stick Cooking Spray
- 6 tablespoons Butter softened
- 1/2 cup Powdered sugar
- 3/4 cup all-purpose flour
- 1/2 cup Smucker's® Red Raspberry Preserves
- 2 large egg whites
- 1/4 cup Sugar
- 1/3 cup Sweetened coconut flakes
- 1/2 cup sliced almonds
- Step 1
HEAT oven to 350°F. Line 8-inch square pan with foil, extending foil over edge of pan. Coat with no-stick cooking spray.
- Step 2
COMBINE butter, powdered sugar and flour in medium bowl. Beat with mixer on medium speed until thoroughly blended and crumbly. Press evenly into bottom of prepared pan to form a crust.
- Step 3
BAKE 15 to 18 minutes or until just beginning to brown. Spread preserves over crust. Beat egg whites until soft peaks form. Gradually add sugar. Beat until stiff peaks form. Fold in coconut. Spread over preserves. Sprinkle with almonds.
- Step 4
BAKE 22 to 25 minutes or until golden brown. Cool completely on wire rack. Remove from pan lifting with edges of foil. Cut into bars.