Raspberry-Coconut Bars - cooking recipe

Ingredients

1 1/4 cups flour
1/4 teaspoon salt
1/2 cup butter, cut in tbsp
3 tablespoons cold water
2 eggs
1/2 cup sugar
2 2/3 cups shredded coconut (7 oz. bag)
1/3 cup seedless red raspberry preserves

Preparation

Preheat oven to 425\u00b0F.
Combine the flour and salt in a medium bowl; cut in the butter until coarse crumbs form.
Sprinkle the water over the mixture while tossing to blend well.
Press mixture evenly onto the bottom of an ungreased 9-inch square baking pan; bake for 20 minutes, or until lightly browned.
Reduce oven to 350\u00b0F.
Using an electric mixer on high speed, beat the eggs in a large bowl.
Gradually add the sugar, beating until thick and lemon-colored.
Gently stir in the coconut.
Spread the preserves over the baked crust to within 1/4 inch of the edges.
Carefully spread the coconut mixture over the preserves; bake 25 minutes more, or until golden brown.
Cool completely before cutting into bars.