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“not sure where I found this recipe..but sounds good in my area..there is a product Solo fillings..front of can says dairy comes in apricot, almond..raspberry..different flavors..this is what I used in this recipe”
48 bars

Ingredients Nutrition

  • 1 cup butter, softened
  • 12 cup brown sugar, packed
  • 1 large egg
  • 2 cups flour
  • 12 ounces raspberry preserves
  • 3 large egg whites
  • 34 cup sugar
  • 12 cup coconut
  • 12 cup slivered almonds


  1. preheat oven to 325*.grease a 13x9" pan --
  2. beat butter and brown sugar in a medium bowl.till light and fluffy -- add 1 egg, beat till blended.
  3. stir in flour until well combined.
  4. pat dough evnly in pan.and bake for 20 minutes.
  5. remove from oven and spread solo almond filling over crust.
  6. to prepare meringue topping:.
  7. beat egg whites in medium bowl at high speed till stiff and glossy -- add sugar gradually and beat.fold in coconut and almonds.
  8. spread over filling.return to oven and bake 20 minutes or meringue topping is lightly browned.
  9. cool completely in pan on wire rack.

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