Think outside the cookie jar and try these chewy bars that are filled with raspberry jam and topped with fluffy meringue.
1 1/4 cups rolled oats
1 1/4 cups all-purpose flour
3/4 cup sweetened flaked dried coconut
1/4 cup plus 2/3 cup sugar
1/2 teaspoon salt
3/4 cup (3/8 lb.) butter or margarine, melted
3/4 cup raspberry jam
3 large egg whites
1/4 teaspoon cream of tartar
How to Make It
In a bowl, mix oats, flour, coconut, 1/4 cup sugar, and salt. Add melted butter and stir until well blended. Press dough level in bottom of a 9- by 13-inch baking pan.
Bake crust in a 325° regular or convection oven until edges begin to brown, 15 to 18 minutes. Let cool about 5 minutes, then spread jam evenly over warm crust.
In a large bowl, with a mixer on high speed, whip egg whites and cream of tartar until thick and foamy. Gradually add 2/3 cup sugar and continue to whip until mixture holds soft, shiny peaks. With a spatula, spread meringue evenly over jam.
Bake until meringue is lightly browned, about 20 minutes. Let cool 5 minutes, then cut into 24 bars. Let cool completely, then use a wide spatula to remove bars from pan.
Sorry! Awful! If you do make, toast coconut 1st. Fake raspberry flavor isn't good & a white chocolate ganache would make a better frosting. Also, as one reviewer mentioned, oatmeal is great in oatmeal cookies but none of us like it as a replacement for other missing ingredients. Won't make again for our family, sorry!
These cookies are very good and easy to make. I am not a huge fan of oatmeal based cookies but the meringue makes them really good. My meringue was really thick from the Kitchen Aid mixer. I wish I could learn how to cut them nice like the picture. Next time I will make half the pan raspberry and half apricot. Baked them a couple seconds too long, meringue was too brown. I will watch them closer next time.