Raspberry Bars

Ingredients

• 1 1/4 cups (300 ml) rolled oats
• 1 1/4 cups (300 ml) all-purpose flour
• 3/4 cup (180 ml) sweetened flaked dried coconut
• 1/4 cup (60 ml) plus 2/3 cup (160 ml) sugar
• 1/2 teaspoon (2.5 ml) salt
• 3/4 cup (3/8 lb. (3.63 kg)) butter, melted
• 3/4 cup (180 ml) raspberry jam
• 3 large egg whites
• 1/4 teaspoon (1 ml) cream of tartar

Method

1. In a bowl, mix the oats, flour, coconut, 1/4 cup (60 ml) sugar, and the salt. Add the melted butter and stir until well blended. Press the dough evenly into the bottom of a 9- by 13-inch (33 cm) baking pan.
2. Bake in a 325° (165°C) oven until the edges begin to brown, 15 to 18 minutes. Let cool about 5 minutes, then spread the jam evenly over the warm crust.
3. In a large bowl, with an electric mixer on high speed, beat the egg whites and cream of tartar until thick and foamy. Gradually add the remaining 2/3 cup (160 ml) sugar and continue to beat until the mixture holds soft, shiny peaks. With a spatula, spread the meringue evenly over the jam.
4. Bake until the meringue is lightly browned, about 20 minutes. Let cool 5 minutes, then cut into 24 bars. Let cool completely in the pan.