Raspberry-Coconut Bars

• 1-1/4 cups flour

• 1/4 tsp. salt

• 1/2 cup (1 stick) cold butter or margarine, cut up

• 3 Tbsp. cold water

• 2 eggs

• 1/2 cup sugar

• 1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups)

• 1/3 cup red raspberry preserves

PREHEAT oven to 425°F. Mix flour and salt in medium bowl. Cut in butter until mixture resembles coarse crumbs. Gradually add water, stirring with fork until well blended. Press firmly onto bottom of ungreased 9-inch square baking pan.

BAKE 20 minutes or until lightly browned. Reduce oven temperature to 350°F.

BEAT eggs in small bowl with electric mixer on high speed until frothy. Gradually add sugar, beating until thick and lemon colored. Gently stir in coconut. Spread preserves over crust to within 1/4 inch of edges. Carefully spread coconut mixture over preserves. Continue baking 25 minutes or until golden brown. Cool completely on wire rack. Cut into 24 bars.

Recipe courtesy Kraft Foods. You can find this recipe and many more at Kraftfoods.com