Partridgeberry Coconut Meringue Squares

Partridgeberry Coconut Meringue Squares. A soft cookie base, covered with sweet-tart partridgeberry jam and a layer of coconut meringue. Delicious with practically any favourite jam of your choice.

Partridgeberry Coconut Meringue Squares

Originally published December 2007. Our first Holiday season online!

This is another old family recipe that I make every Christmas.

I have also made this recipe with blueberry jam, raspberry jam and apricot preserves. I think it will work well with practically any of your favourite fruit preserves.

What are Partridgeberries?

Partridgeberries (Lingonberries). 

If you are not familiar with Partridgeberries, they are native only to northern climates only , like here in this province . They are also found in most Nordic European countries, where they are known as lingonberries.

They are similar in flavour to cranberries but with a more concentrated, intensely tart taste

Partridgeberry Apple Jam or Cranberry Apple Jam

Find our Partridgeberry (or Cranberry) Apple Jam RECIPE HERE. It’s the one I always use for this recipe.

The natural pectin in both the berries and the apples make it super easy to prepare, even in very small batches.

Adjustments/substitutions.

I have also omitted the coconut on occasion for those who are not fond of it.

Cranberry jam (not cranberry sauce) is a good substitute for partridgeberry jam. 

Partridgeberry Apple Jam or Cranberry Apple Jam.

Want to discover more of our favourite Newfoundland cookie treats?

You might also like to try some of our very popular recipes in our Best Newfoundland Christmas Cookies Collection. They are definitely worth making at any time of year!

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Partridgeberry Coconut Meringue Squares

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Yield: 25 cookie squares

Partridgeberry Coconut Meringue Squares

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Partridgeberry (or Cranberry) Coconut Meringue Squares - a soft cookie base, covered with sweet-tart partridgeberry jam and a layer of coconut meringue. Delicious with practically any favorite jam of your choice.

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Ingredients

FOR THE BASE

• 1/2 cup butter
• 1 cup brown sugar
• 2 egg yolks reserve the whites for the meringue top
• 1 tsp vanilla extract
• 1 1/2 cups flour
• 1 tsp baking powder

FOR THE CENTER

• 1 to 1 1/2 cups partridgeberry jam or very thick homemade cranberry sauce

FOR THE TOP LAYER

• 2 egg whites
• 1 cup brown sugar
• 1 cup fine unsweetened dried desiccated coconut

Instructions

1. Preheat oven to 350 degrees F. Grease a 9x9 inch square baking pan and line with parchment paper.

FOR THE BASE

1. Cream together the brown sugar and butter until light and fluffy.
2. Beat in the egg yolks and vanilla extract.
3. Sift together the flour and baking powder. Fold into the creamed mixture.
4. Spread evenly into the bottom of the prepared pan and bake for 25 -30 minutes. 
5. Remove from oven and cool for 10 minutes.

FOR THE NEXT LAYER

1. Spread the jam over the surface of the base.

FOR THE MERINGUE TOP

1. Whip the egg whites to soft peaks.
2. Gradually beat in the brown sugar.
3. Fold in the dried coconut.
4. Spread carefully over the surface of the cookies.
5. Return to the oven for about 20-25 minutes.
6. Cool completely in the pan before cutting into squares or bars.
7. Store in airtight containers. These freeze quite well for up to a month or so.

Nutrition Information

Yield

25

Serving Size

1 cookie square
Amount Per Serving Calories 211Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 1gCholesterol 25mgSodium 75mgCarbohydrates 40gFiber 1gSugar 29gProtein 2g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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