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
Prep Time20minutes
Cook Time50minutes
Total Time1hour10minutes
Servings2dozen cookie bars
AuthorBarry C. Parsons
Ingredients
FOR THE BASE
1/2cupbutter
1cupbrown sugar
2egg yolksreserve the whites for the meringue top
1tspvanilla extract
1 1/2cupsflour
1tspbaking powder
FOR THE CENTER
1 to 1 1/2cupspartridgeberry jamor very thick homemade cranberry sauce
FOR THE TOP LAYER
2egg whites
1cupbrown sugar
1cupfine unsweetened drieddesiccated coconut
Instructions
Preheat oven to 350 degrees F. Grease a 9x9 inch square baking pan and line with parchment paper.
FOR THE BASE
Cream together the brown sugar and butter until light and fluffy.
Beat in the egg yolks and vanilla extract.
Sift together the flour and baking powder. Fold into the creamed mixture.
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
Spread the jam over the surface of the base.
FOR THE MERINGUE TOP
Whip the egg whites to soft peaks.
Gradually beat in the brown sugar.
Fold in the dried coconut.
Spread carefully over the surface of the cookies. Return to the oven for about 20-25 minutes.
Cool completely in the pan before cutting into squares or bars. Store in airtight containers. Freezes well.