1 cup butter or margarine, softened
1/2 cup firmly packed brown sugar
1 egg
2 cups all-purpose flour
1 can solo or baker raspberry filling
MERINGUE TOPPING:
3 egg whites
3/4 cup granulated sugar
1/2 cup shredded coconut meat
1/2 cup slivered almonds
Servings: 48
1. Preheat oven to 325F. Grease 13x9" baking pan. Beat butter and brown sugar in medium bowl with electric mixer at medium speed until light and fluffy. Add 1 egg; beat until blended. Stir in flour until well combined. Pat dough evenly in prepared pan. Bake 20 minutes. Remove from oven; spread raspberry filling over crust. (Do not turn oven off.)
2. FOR MERINGUE TOPPING, beat egg whites in medium bowl with electric mixer at high speed until soft peaks form. Add granulated sugar gradually; beat until stiff and glossy. Fold coconut and almonds into beaten egg white mixture. Spread over raspberry filling. Return to oven. Bake 20 minutes or until meringue topping is lightly browned. Cool completely in pan on wire rack. Cut into 48 bars. Makes 48 bars.
1/2 cup firmly packed brown sugar
1 egg
2 cups all-purpose flour
1 can solo or baker raspberry filling
MERINGUE TOPPING:
3 egg whites
3/4 cup granulated sugar
1/2 cup shredded coconut meat
1/2 cup slivered almonds
Servings: 48
1. Preheat oven to 325F. Grease 13x9" baking pan. Beat butter and brown sugar in medium bowl with electric mixer at medium speed until light and fluffy. Add 1 egg; beat until blended. Stir in flour until well combined. Pat dough evenly in prepared pan. Bake 20 minutes. Remove from oven; spread raspberry filling over crust. (Do not turn oven off.)
2. FOR MERINGUE TOPPING, beat egg whites in medium bowl with electric mixer at high speed until soft peaks form. Add granulated sugar gradually; beat until stiff and glossy. Fold coconut and almonds into beaten egg white mixture. Spread over raspberry filling. Return to oven. Bake 20 minutes or until meringue topping is lightly browned. Cool completely in pan on wire rack. Cut into 48 bars. Makes 48 bars.
