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

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. I have also omitted the coconut on occasion for those who are not fond of it. Cranberry sauce is a good substitute for partridgeberry jam.

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Partridgeberry Coconut Meringue Squares

Prep Time

20 mins

Cook Time

50 mins

Total Time

1 hr 10 mins

 

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.

Course: Cookies

Servings: 2 dozen cookie bars

Author: Barry C. Parsons

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. 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. Return to the oven for about 20-25 minutes.
5. Cool completely in the pan before cutting into squares or bars. Store in airtight containers. Freezes well.