Coconut-Prune Meringues

Pat Duran


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.


★★★★★ 1 vote

2 dozen
20 Min
20 Min


  • 1/3 c
    butter or margarine, softened
  • 1/4 c
    granulated sugar
  • 1 1/2 c
  • 1 Tbsp
  • 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


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

Printable Recipe Card

About Coconut-Prune Meringues

Course/Dish: Cookies, Fruit Desserts
Main Ingredient: Fruit
Regional Style: German

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