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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

RASPBERRY COCONUT SQUARES

Makes 36 squares

1 1/4 cups flour
1/4 cup sugar
1/2 cup butter
1 cup raspberry jam
2 eggs
1 cup sugar
1 tablespoon soft butter
1 teaspoon vanilla
2 cups shredded coconut


Preheat oven to 350 degrees.
Combine flour and 1/4 cup sugar. Cut in butter finely. Press into bottom of lightly greased 9-inch square cake pan.
Spread jam over base. Beat eggs; beat in 1 cup sugar, soft butter and vanilla. Stir in coconut.
Spread over jam layer.
Bake for 30 minutes or until faintly browned.
Cool and cut into small squares.


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