2 eggs, beaten
1/4 cup flour
1 tsp homemade pure vanilla extract
1-1/3 cups flaked coconut
1 cup chopped nuts
1 pkg (10oz) frozen red raspberries, thawed and drained
PREHEAT oven to 350 degrees.
Sift together 1-1/4 cups flour, baking powder and salt. Cream together
butter and 1/2 cup brown sugar until light and fluffy. Stir in lemon
juice. Cut in flour mixture until it resembles coarse crumbs. Press
firmly in the bottom of a ungreased 7x11" pan. Bake for 15 to 20
Meanwhile, blend together eggs, one cup brown sugar, 1/4 cup flour and the vanilla. Stir in coconut and nuts; reserve.
Cool cookie layer in pan on a wire rack for 5 minutes. Break up
raspberries and spread evenly over cookie layer. Spread reserved
coconut mixture over raspberries.
Return to the oven and bake 30 to 35 minutes longer, or until golden
brown. Cool in pan for 5 minutes, then cut into squares. Cool another
30 minutes before removing from pan. Makes 32 bars.
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