Desserts
Difficulty Rating – 2
Source: Unknown
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2 egg yolks, separated
3/4 cup shortening
1 1/2 cup all-purpose flour; sifted
1/4 cup sugar
1 cup red raspberry preserves
1/4 tsp salt
1/2 cup coconut flakes
1/4 tsp almond extract
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2 egg whites
1/2 cup sugar
Preheat oven to 350 F. Cream shortening, salt and 1/4 cup sugar until fluffy. Blend in almond extract, egg yolk. Mix in flour. Pat dough into ungreased 13×9x2-inch pan. Bake 15 minutes. Spread hot crust with preserves; top with coconut. Beat egg white until foamy; gradually beat in 1/2 cup sugar until peaks form. Spread over coconut, bake 25 minutes. Cool completely on rack. Cut into 2 dozen bars.
Variation: Strawberry preserves; peach preserves, apricot preserves, etc. can be substituted.
