coconut-prune meringues

Name: Coconut-Prune Meringues
Prep time: 20 min
Cook time: 20 min
Yield: 2
Cuisine: German
Ingredients: 1/3 cup(s) butter or margarine, softened; 1/4 cup(s) granulated sugar; 1 1/2 cup(s) bisquick; 1 tablespoon(s) cornstarch; 1/4 cup(s) granulated sugar; 1 cup(s) cut up pitted cooked prunes; 1/3 cup(s) orange juice; 1 large egg white; 2 tablespoon(s) granulated sugar; 1 cup(s) flaked coconut

(1 RATING)

29 Pinches 1 Photo

Pat Duran

Las Vegas, NV

Updated on Nov 26, 2011

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.

Rate

prep time 20 Min

cook time 20 Min

method Bake

yield 2 dozen

Ingredients

1/3 cup butter or margarine, softened
1/4 cup granulated sugar
1 1/2 cups bisquick
1 tablespoon cornstarch
1/4 cup granulated sugar
1 cup cut up pitted cooked prunes
1/3 cup orange juice
1 large egg white
2 tablespoons granulated sugar
1 cup flaked coconut

How To Make coconut-prune meringues

Step 1

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.

Step 2

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.
Step 3

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.
Step 4

Bake 20-25 minutes or until coconut is light brown. Cool thoroughly and cut into bars,2x1-inch.
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