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“A light, airy raspberry bar cookie that melts in your mouth. (Believe I originally found this recipe on a can of Crisco many years ago.)”
READY IN:
1hr 5mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

  • 34 cup Crisco
  • 34 cup sugar
  • 14 teaspoon salt
  • 14 teaspoon almond extract
  • 2 eggs, separated
  • 1 12 cups flour
  • 1 cup raspberry preserves
  • 12 cup flaked coconut

Directions

  1. Preheat oven to 350 degrees.
  2. Cream Crisco, salt and 1/4 cup of the sugar until fluffy.
  3. Blend in almond extract, egg yolks.
  4. Mix in flour. (Flour should be sifted before measuring.).
  5. Pat dough into ungreased 13" x 9" x 2" pan.
  6. Bake 15 minutes.
  7. Spread hot crust with preserves; top with cocunut.
  8. Beat egg whites until foamy; gradually beat in the remaining 1/2 cup of sugar until stiff peaks form.
  9. Spread egg-white mixture over coconut.
  10. Bake 25 minutes.
  11. Cool completely on rack.
  12. Cut into 2 dozen bars.

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