Coconut-Prune Meringues
By
Pat Duran
@kitchenChatter
1
Light little fruit bars in 3 layers; short crust, prune and orange filling, and coconut meringue.
Other fruit may be used such as dates or apricots or raisins.
Other fruit may be used such as dates or apricots or raisins.
Ingredients
- 1/3 c
- butter or margarine, softened
- 1/4 c
- granulated sugar
- 1 1/2 c
- bisquick
- 1 Tbsp
- cornstarch
- 1/4 c
- granulated sugar
- 1 c
- cut up pitted cooked prunes
- 1/3 c
- orange juice
- 1 large
- egg white
- 2 Tbsp
- granulated sugar
- 1 c
- flaked coconut
How to Make Coconut-Prune Meringues
- 1Mix butter, 1/4 c. sugar and the baking mix. Spread dough evenly in ungreased 8-inch square pan.
Bake 15 minutes in 350^ oven or until light brown. - 2Blend cornstarch and 1/4 c. sugar in saucepan. Stir in prunes and orange juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool slightly. Spread over baked layer.
- 3Beat egg white until foamy. Beat in 2 T. sugar, one at a time; continue beating until stiff and glossy. Fold in coconut. Spread over prune mixture.
- 4Bake 20-25 minutes or until coconut is light brown. Cool thoroughly and cut into bars,2x1-inch.
