raspberry coconut bars.Posted on May 14, 2012 in favorites, recipes, squares, sweet | 7 comments
Is it awful that for Mother’s Day this year all I wanted was a few hours completely to myself in which to bake delicious morsels and madly snap photographs of my sweet creations? It’s not that I don’t fully enjoy a rollicking day with the family, but (in my view) Mother’s Day should be the one day a year that mamas get to do whatever they want: sleep until the sun is high in the sky, relish in a total lack of distraction… and focus on nurturing yourself, just for one day.
And yesterday, (Mother’s Day) I was craving a sleep-in, a little bit of solitude to bake myself into a tizzy and snap oodles of photos of my tasty treats, and then spend the rest of the day with my girls and number one guy.
And that’s exactly what I got: thanks babe.
In honor of Mother’s Day, I’ve crafted a variation of a recipe found in an old, staple-bound church cookbook that my mother inherited from her mother; a cookbook lovingly compiled by a community of strong, devoted and talented Cape Breton mothers. The result? Buttery shortbread that meets the crimson zing of raspberry, all swathed in a chewy, coconut-crusted macaroon topping.
Raspberry Coconut Bars
Preheat oven to 350 degrees F
1 ¼ cups all-purpose flour
½ cup butter, softened
¼ cup granulated sugar
1 cup raspberry jam
1 cup granulated sugar
2 cups long thread coconut
½ tsp almond extract
½ baking powder
1 tbsp all-purpose flour
- Combine all three top layer ingredients in a food processor or medium bowl; pulse (or mix) until the mixture is crumbly and resembles rough cornmeal.
- Press mixture into an ungreased 9×9-inch pan; bake in preheated (350 degree F) oven for 15 minutes.
- Remove from oven and set on cooling rack; leave the oven on, at temperature.
- Dollop spoonfuls of jam all over the (baked) bottom layer; distribute roughly evenly and spread carefully.
- In medium bowl, beat eggs until frothy using a hand- or standing mixer (or you can give your arms a workout and use a heavy duty whisk). Beat in sugar, coconut, almond extract, baking powder and flour; be sure to mix well.
- Drop heaping spoonfuls of the topping evenly over the jam filling; spread delicately with a knife or spatula to fill in any gaps, being careful not to flip over any jam onto the top layer.
- Bake in preheated (350 degree F) oven for 30 to 35 minutes until the topping is golden brown. Cool.
- Cut into squares; the topping will crackle a bit when you cut them — no worries: just enjoy the mind-blowing taste.