Raspberry Macaroon Bars

1. 1

   Preheat the oven to 350u00b0F. Grease a foil-lined 11 x 7 inch baking pan, extending the foil over long sides for handles.

2. 2

   Beat butter and 1/2 cup of the sugar in large bowl with an electric mixer until light and fluffy. Beat in egg yolks, one at a time, until combined. Lightly fold in flour.

3. 3

   Refrigerate for 10 mins. Using floured fingertips, press into bottom of prepared pan. Spread with jam.

4. 4

   Beat egg whites in a clean, dry bowl with electric mixer until stiff peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, until glossy. Fold in coconut using a fork. Spread mixture over jam.

5. 5

   Bake for 25-30 mins, until lightly golden and a toothpick inserted into center comes out clean. Cool completely in pan on wire rack. Cut into squares. Store in an airtight container.

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