Coconut Jam Squares

Crust:

1 1/4 c. flour
1/4 tsp. salt
1/2 c. (1 stick) butter or margarine
3 Tbsp. (about) cold water

Filling:

2 eggs
1/2 c. sugar
2 2/3 c. Baker's coconut
1/3 c. raspberry or strawberry or apricot preserves

Crust: Mix flour and salt. Cut butter into flour with pastry blender until mixture resembles large peas. Sprinkle with water, a little at a time until all particles are moistened and cling together. Press into ungreased 9-inch square pan. Bake at 425 degrees for 20 minutes or until lightly browned.
Meanwhile, beat eggs well. Gradually beat in sugar, continue beating until thick and light in color. Fold in coconut. Spread preserves over baked pastry in pan to within 1/4 inch of
edges. Carefully spread coconut mixture over preserves. Bake at 375 degrees for 25 minutes. Cool and cut into squares or bars.
Makes 2 to 3 dozen.

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