Partridgeberry Coconut Meringue Squares

Method14 steps

1. 1

   Step 1: Preheat the oven to 350°F (177°C). Grease a 9 x 9 inch (23 x 23 cm) square baking pan with separate pan-greasing fat and line with parchment. Separate two eggs: use their yolks for the base and reserve their whites for the topping.

   Uses Oil or butter as needed to grease the square baking pan

2. 2

   Step 2: Cream the base’s 1 cup brown sugar with the 1/2 cup butter until light and fluffy. Keep the topping’s separate cup of brown sugar for the meringue.

   Uses 1 cup brown sugar for the base · 1/2 cup butter

3. 3

   Step 3: Beat in the egg yolks and vanilla extract (1 teaspoon).

   Uses Creamed base butter and brown sugar · 2 egg yolks; reserve their whites for the topping · 1 teaspoon vanilla extract

4. 4

   Step 4: Sift together the flour (1 1/2 cups) and baking powder (1 teaspoon). Fold into the creamed mixture.

   Uses Yolk-and-vanilla enriched creamed base · 1 1/2 cups flour · 1 teaspoon baking powder

5. 5

   Step 5: Spread evenly into the bottom of the prepared pan and bake for 25 -30 minutes.

   Bake base · 30 minUses Complete cookie-base dough

6. 6

   Step 6: Remove from oven and cool for 10 minutes.

   Cool base · 10 minUses First-baked cookie base

7. 7

   Step 7: Spread the jam over the surface of the base.

   Uses Cookie base cooled for ten minutes · 1–1 1/2 cups partridgeberry jam or another thick fruit jam

8. 8

   Step 8: Whip the two reserved egg whites to soft peaks. Keep the base’s yolks out of this meringue.

   Uses 2 egg whites reserved from the eggs used for the base

9. 9

   Step 9: Gradually beat the topping’s separate 1 cup brown sugar into the soft-peaked whites.

   Uses Soft-peaked egg whites · 1 cup brown sugar for meringue topping

10. 10

    Step 10: Fold in the dried coconut.

    Uses Brown-sugar egg-white meringue · 1 cup fine unsweetened desiccated coconut

11. 11

    Step 11: Spread carefully over the surface of the cookies.

    Uses Baked cookie base with its jam layer · Complete coconut-brown-sugar meringue

12. 12

    Step 12: Return to the oven for about 20-25 minutes.

    Bake meringue top · 25 minUses Assembled jam and coconut-meringue cookie tray

13. 13

    Step 13: Cool completely in the pan before cutting into 25 squares or bars.

    Uses Fully baked coconut-meringue squares

14. 14

    Step 14: Store in airtight containers. These freeze quite well for up to a month or so.

    Uses Completely cooled cut cookie squares