1 1/4 c. flour
1/4 tsp. salt
1/2 c. butter
3 tbsp. cold water

FILLING:

2 eggs
1/2 c. sugar
2 2/3 c. coconut
1/3 c. raspberry or strawberry jam

Mix flour with salt. Cut butter into chunks and cut into flour with pastry blender until mixture resembles large peas. Sprinkle with water, a small amount at a time, mixing lightly until all particles are moistened and cling together. Press into ungreased 9 inch square pan. Bake at 425 degrees for 20 minutes or until lightly browned. Beat eggs; gradually beat in sugar and continue beating until thick and light in color. Fold in coconut. Spread jam over baked pastry in pan to within 1/4 inch of edge. Carefully spread coconut mixture over jam. Bake at 375 degrees for 25 minutes or until golden brown. Cool and cut into squares. Makes 2 to 3 dozen squares.