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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

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.
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Recipe Rating




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Uli

Friday 7th of February 2020

Hi. Can this recipe be halved? Thank you.

Barry C. Parsons

Monday 10th of February 2020

If you have the right size pan , I guess.

Julia

Thursday 3rd of December 2015

I think you have the best recipes in the world!!! I made your apple pie crumble bars yesterday and they are divine!!! Mind you, mine didn't look quite as wonderful as yours!!! I am going to make these next, but with a different jam, as we can't get partridgeberries around here. Thank you! Julia

Barry C. Parsons

Friday 2nd of December 2011

Yes, Ive frozen them many times Frances.

Anonymous

Friday 2nd of December 2011

can the partridgeberry squares be frozen...frances

Anonymous

Monday 28th of November 2011

I am curious as to what the answer to the question if the base is to be cooked before putting the jam and meringue

thank youFrances

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