- 15 Graham crackers (roughly 5- by 2 1/2-inches)
- 1 stick (1/2 cup) cold margarine or unsalted butter
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 2 large eggs
- one 12-ounce jar seedless raspberry jam (about 1 cup)
- 1 stick (1/2 cup) unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- two 7-ounce packages sweetened flaked coconut (about 4 cups)
- Preheat oven to 350° F. Lightly grease a 17-by 12-inch jelly-roll pan.
- In a food processor finely grind graham crackers (you will have about 2 cups crumbs). Cut margarine or butter into bits. In a large bowl stir together crumbs, flour, and sugar. Add margarine or butter with your fingertips blend until mixture resembles coarse meal. In a bowl lightly beat eggs. Add eggs to crumb mixture, tossing with a fork to blend, and press evenly onto bottom of pan.
- Spread jam evenly over crust. In a lage bowl with an electric mixer beat butter briefly and add sugar, beating until light and fluffy. Add eggs one at a time, beating well after addition. Add coconut and beat until combined.
- Drop coconut mixture by small spoonfulls over jam and spread carefully, coating jam evenly.
- Bake confection in middle of oven 20 minutes, or until golden brown, and cool in pan on a rack. Chill confection until cold, at least 1 hour, before cutting.