Ingredients
- 2 raspberry leathers
- 2/3 cup boiling water
- 3/4 cup (1 & 1/2 sticks) butter, softened
- 1/3 cup plus 1/4 cup sugar
- 1 large egg, separated
- 1 & 2/3 cups all-purpose flour, sifted
- 2 large egg whites
- 1/2 cup dehydrated shredded coconut, finely chopped in a blender or food processor
Ingredients
macros
Instructions
- In a small bowl, combine the leathers and boiling water, cover, and let sit for 15 minutes to rehydrate.
- Preheat the oven to 350°F. Spray a 9-inch square baking pan with cooking spray.
- In a medium bowl, beat the butter and 1/3 cup sugar together until creamy. Beat in the egg yolk until well combined. Stir in the flour until a soft ball of dough forms. Press the dough into the bottom of the baking pan. Set aside.
- Stir the leathers and soaking water together until thick. Spread over the dough in the pan.
- In a clean bowl, using an electric mixer, beat the two egg whites on high speed, slowly adding the remaining 1/4 cup sugar as you beat. Continue to beat until soft peaks form. Spread the meringue over the raspberry filling, sprinkle with the coconut, and bake until the meringue topping is golden brown, about 25 minutes. Remove from the oven, let cool completely on a wire rack, and cut into 2 x 3-inch bars.
.svg)
