raspberry coconut bars

difficulty: EASY PEASY LEMON SQUEEZY

yum factor: 5 stars

price: less than $10

ingredients:

1 1/4 cup flour

1/4 tsp salt

1/2 cup (1 stick) butter, cut up and warm

3 tsp water (cold)

2 eggs

1/2 cup sugar

1 pkg coconut (7 ounces)

1/3 cup raspberry jam

other stuff you'll need:

oven

mixing bowl

9 inch square baking pan

fork

wire whisk (optional)

directions:

preheat your oven to 425 degrees.

take the butter out of the fridge and let it sit on the counter for about 20 minutes. if you get annoyed waiting or are dealing with little time to partydom, you can melt it in the microwave and use it in the flour/salt mix.

mix flour and salt in a bowl. slowly add butter to this mixture. until it resembles cookie crumbs. gradually add the water, stirring it all with a fork until well blended. press this into the bottom of an ungreased sqaure baking pan and bake it for 20 minutes. be careful and make sure that it doesn't burn or else it will taste like crud.

after you take the pan out of the oven, reduce the heat to 350 degrees.

crack eggs into a bowl and beat them until they are frothy. add the sugar slowly and keep beating it until it's thick and lemon-colored. stir in the coconut carefully.

spread the raspberry preserves over the crusty-mixture that you just baked but be careful not to get too close to the edge (if you do, it will burn to the pan and be a pain to clean later). over this, spread the egg/coconut mixture over the whole thing.

bake this for 25 minutes (or until the top gets golden brown). after it comes out of the oven, let it cool for about 30 minutes and then cut them into bars.

voila!