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Bake a bunch of these fruity, coconut-topped cookie bars and watch them disappear fast

Preparation time: 15 minutes
Cooking time: 30 minutes

Serves: 16 bars

Dietary guidance: v 


1 cup all-purpose flour
1 teaspoon baking powder
½ cup chilled margarine, cut into small pieces
2 large eggs
1 tablespoon milk
½ cup raspberry jam

â…” cup granulated sugar
¼ cup margarine, melted
2 cups shredded sweetened coconut


Preheat oven to 350 degrees. Grease an 8” square baking dish. To prepare the bars, in a large bowl, mix together the flour and baking powder. Using a pastry blender or 2 knives, cut the margarine into the flour mixture until coarse crumbs form. Using a wooden spoon, stir eggs, 1 at a time into the flour mixture. Add the milk and stir until a soft dough forms. Spread dough in the prepared pan, pressing with fingers to cover the bottom evenly. Spread the jam over the dough. To prepare the topping, in a medium bowl, mix together the sugar and melted margarine. Stir in the coconut. Spread the topping evenly over the jam layer. Bake until the topping is lightly browned, 30 minutes. Transfer the pan to a wire rack to cool completely. Cut into bars.

*For a different flavour, substitute peach, apricot or strawberry jam or preserves for the raspberry jam.


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