Raspberry Coconut Squares Recipe
This recipe is taken from The Little Island Bake Shop by Jana Roerick, releasing in March. These delicious fuss-free squares consist of jam sandwiched between a crisp shortbread base and a rich coconut macaroon topping.
Raspberry Coconut Squares
Makes 1 (9 x 13-inch) pan of squares
1 cup (2 sticks) butter, room temperature, plus extra for greasing
1/2 cup icing sugar
1/2 tsp salt
2 1/4 cups unbleached all-purpose flour
1 cup raspberry jam
3 1/2 cups unsweetened shredded coconut
3/4 cup egg whites
Finely grated zest and juice of 1 lemon
1 1/4 cups sugar
1/4 cup corn syrup
2 Tbsp butter
2 Tbsp water
Pinch of salt
Preheat the oven to 350°F. Grease a 9 x 13-inch baking pan.
In a large bowl, cream butter, icing sugar and salt. Stir in flour until the mixture is crumbly. Press evenly into the bottom of the prepared pan. Chill for 10 minutes.
Bake on the bottom rack for 15 minutes. Move to the centre rack and bake for 5–8 minutes or until crust turns lightly golden. Remove from the oven and set aside to cool.
Reduce oven temperature to 300°F.
Spread jam evenly over baked crust and chill in the fridge for at least 15 minutes.
In a large bowl, combine coconut, egg whites and lemon juice and zest and mix well. Set aside.
In a saucepan on low heat, combine sugar, corn syrup, butter, water and salt. Stir continuously until the mixture is hot. Pour the hot mixture into the bowl with the coconut and stir until well mixed. Dab coconut topping over jam and spread evenly, keeping the jam layer intact.
Bake on the centre rack for 25 minutes or until coconut macaroon topping is golden. Remove from oven and set aside to cool. Slice, then serve.