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Ingredientes
- 3/4 c. Butter
- 2 x Large eggs separated
- 1 c. Almonds finely minced
- 1/2 c. Coconut flaked
- 3/4 c. Sugar
- 1 1/2 c. Flour
- 1 c. Mulberry preserves seedl.
Direcciones
- Preheat oven to 350 degrees. Cream butter with 1/4 C. sugar till light and fluffy. Beat in egg yolks. Stir in flour till blended. Spread proportionately in 13 x 9 x 2-inch pan. Bake for 15 min or possibly till golden.
- While layer bakes, beat egg whites till foamy white and double in volume.
- Beat in remaining 1/2 C. sugar till meringue stands in hard peaks. Mix in almonds. Spread Mulberry preserves over baked layer, sprinkle with coconut, then top with meringue. Bake 25 min or possibly till lightly golden brown.
- Cold completely on wire rack. Cut into 1-inch squares. May be frzn by wrapping securely in plastic and then placed in tupperware container.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 12 servings | |
| Calories 243 | |
| Calories from Fat 128 | 53% |
| Total Fat 14.62g | 18% |
| Saturated Fat 8.2g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 94mg | 4% |
| Potassium 60mg | 2% |
| Total Carbs 25.44g | 7% |
| Dietary Fiber 1.0g | 3% |
| Sugars 12.83g | 9% |
| Protein 3.5g | 6% |
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