Raspberry Coconut Squares

• 1 1/4 cups flour
• 1/4 cup sugar
• 1/2 cup butter
• 1 cup raspberry jam
• 2 eggs
• 1 cup sugar
• 1 tbsp soft butter
• 1 tsp vanilla
• 2 cups cocoanut

Combine flour and 1/4 cup sugar.  Cut in  butter.  Press in 9” square pan.  Spread jam over base.
Beat eggs in 1 cup sugar, butter and vanilla.  Stir in cocoanut.  Spread over jam.
Bake 350F for 30 mins.  Cool and cut into small squares.
Makes 36 servings