RASPBERRY COCONUT SQUARES

Ingredients

• 1/2 cup cold butter
• 2 cups graham wafer crumbs
• 1 1/2 cups flour
• 2 cups sugar, divided
• 4 eggs, divided
• 1 tsp vanilla
• 1 cup raspberry jam, sieved
• 1/2 cup butter, softened
• 4 cups flaked coconut

Directions

1. Cut butter into small pieces. Combine crumbs, flour and 1 cup sugar.
2. Add butter and work in with fingertips until mixture resembles coarse meal. Beat 2 eggs with vanilla.
3. Add to crumb mixture, tossing with a fork to blend. Press evenly onto bottom of a lightly greased 12x17 inch jelly-roll pan.
4. Carefully spread jam evenly over crust. Beat softened butter and 1 cup sugar until light and fluffy.
5. Beat in remaining 2 eggs, one at a time, beating well after each addition. Add coconut and combine thoroughly.
6. Spread coconut mixture as evenly as possible over jam. Bake at 350ºF for 30 - 35 minutes or until golden brown.
7. Cool on wire rack. Chill before cutting. Squares may be frozen.