Raspberry Jam Bars with Macaroon Topping

Raspberry Jam Bars with Macaroon Topping

For the crust

15 graham cracker rectangles
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon salt
8 tablespoons unsalted butter, cut into chunks
2 large eggs
zest of 1 lemon
1 1/3 cups raspberry jam

For the topping

8 tablespoons unsalted butter, softened
1 cup granulated sugar
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla
14 ounces shredded sweetened coconut

To prepare the crust

Preheat oven to 350 degrees.

Break graham crackers and place into a food processor. Process until finely ground. Add flour, sugar and salt - pulse until combined. Add butter and pulse until the butter is evenly cut into the flour mixture. Add eggs and zest - pulse just until blended. Scoop wet crumbs into a 12" x 17" baking sheet coated with cooking spray - press mixture down to form an even crust.

Add dollops of the jam over the top of the crust and gently spread to cover.

To prepare the topping

In a large mixing bowl, beat butter until smooth. Add sugar and salt - beat mixture until light and fluffy. Add eggs, one at a time, beating until well combined after each. Mix in vanilla. Add coconut and stir just until combined.

Drop small dollops of the coconut mixture all over the top of the jam, covering it as best as possible - don't try to get it perfect. Place pan into the oven and bake until golden brown, about 20 to 30 minutes. Remove from the oven and place onto a wire rack to cool. Once cool, place pan into the refrigerator to chill until firm before cutting, about 1 hour.

Makes about 32 to 40 bars.

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