| | Directions | | In large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and baking powder; gradually add to the creamed mixture and mix well. Stir in 1 1/4 cups coconut and the walnuts. Press 3/4 of the dough into greased 13x9 baking pan. Spread with preserves. Sprinkle with white morsels and remaining coconut. Crumble remaining dough over the top, press lightly. Bake at 350 for 30-35 minutes or until golden brown. Cool then cut into bars. |
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| Ingredients | | - |  | 3/4 cup butter, softened |
| - | | 1 cup Sugar |
| - | | 1 egg |
| - | | 1/2 teaspoon vanilla |
| - | | 2 cups all-purpose flour |
| - | | 1/4 teaspoon baking powder |
| - | | 2 cups flaked coconut, divided |
| - | | 1/2 cup chopped walnuts |
| - | | 1 jar raspberry preserves (12 ounce jar) |
| - | | 1 cup vanilla or white morsels |
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