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
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1/3 cbutter or margarine, softened
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1/4 cgranulated sugar
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1 1/2 cbisquick
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1 Tbspcornstarch
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1/4 cgranulated sugar
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1 ccut up pitted cooked prunes
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1/3 corange juice
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1 largeegg white
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2 Tbspgranulated sugar
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1 cflaked coconut
How to Make Coconut-Prune Meringues
- Mix 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. - Blend 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.
- Beat 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.
- Bake 20-25 minutes or until coconut is light brown. Cool thoroughly and cut into bars,2x1-inch.
