Coconut Meringue Bars

Products Used

Ingredients

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Preheat oven to 350°F.
Set aside a 9X13-inch baking pan. For easy removal, line pan with parchment paper which overhangs on sides. Set aside.
Mix soft butter and powdered sugar together until well blended. Add salt and vanilla extract.
Add flour and mix until just combined. Press dough flat onto prepared cookie sheet.
Place in oven for 15-18 minutes, halfway during baking prick dough with a fork. Bake until light golden.
Spread dough with jam and set aside.
In a medium bowl whip egg whites to a froth. Gradually add sugar and whip to a stiff meringue. Add vanilla and gently fold in coconut.
Spread meringue onto sheet. Place pan on another cookie sheet. This will prevent bottom from browning too much. Place in oven and reduce oven temperature to 340°F. Bake for 25 minutes or until light golden.
Cut in desired size when cooled.

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