Coconut jam squares, delicious Christmas shortbread crust, jam filling and a coconut, brown sugar meringue baked topping. Melt in your mouth yumminess!
Pre heat oven to 325° (170°). Lightly grease and flour an 8x8 inch (20cm) square pan.
TOPPING
In a medium bowl, beat the egg whites until stiff, add sugar, salt and vanilla, mix well with a wooden spoon, fold in the coconut, set aside.
Whisk together the flour and salt.
In a medium bowl cream the butter (beat approximately 1-2 minutes), add the sugar and combine well at medium speed, gradually add the flour mixture, when well mixed, spread and pack lightly in the prepared pan. Thinly spread the base with the jam. Cover with the topping and bake in the pre-heated oven for approximately 35 minutes. Cut into small squares when cool. Enjoy!
Video
Notes
Store the cookies in an airtight container, in the fridge they will keep for up to 1 week. Bring to room temperature before serving.They can also be frozen. Place in a freezer safe container with parchment paper between the layers. They will keep for up to 2-3 months in the freezer. Thaw in the fridge, then bring to room temperature to serve.