Yes, raspberries are good for you, but the best way to enjoy them is in a homemade jam sandwiched between a shortbread-like crust and a naughty mound of sweet, golden coconut.

Raspberry Squares were my favorite summer dessert as a kid. On a hot July day, I would open the oven to catch a whiff of them baking. Hot air from the oven would wash over my face - the sweet smell of the sugary coconut just beginning to carmelize.  I didn't mind the heat; the smell was all that mattered. My mother would shag me out of the kitchen when she caught me. Then it was a long waiting game until they were cool enough to slice. Waiting for the first square felt like an eternity to me when I was ten.

And it still does today.

Raspberry Squares

crust

• 2 cups all purpose flour
• 2 tspn. baking powder
• 1 cup butter
• 2 eggs
• 2 T milk

topping

• 1 cup red raspberry jam
• 2 eggs
• 1/2 cup butter, melted
• 2 cups granulated sugar
• 2 - 14oz bags of coconut
• 2 tspn. vanilla

1. Preheat oven to 350F. 

2. Butter a 9 x 13 baking pan. Mix butter, flour, and baking powder until mixture looks mealy. Beat eggs slightly and stir into flour mixture along with milk; mix well. Spread over bottom of pan.

3.  Cover with raspberry jam.

4. Beat eggs until frothy. Add melted butter and sugar. Stir in coconut and vanilla. Carefully spread on top of jam.

5. Bake for 30 - 35 minutes or until golden brown.

6. Cool completely. Cut into squares to serve.

note:   Homemade jam is the best if you're so inspired, but store-bought will work just fine.

I snapped the photo at the farmers' market this week.