Coconut Raspberry Bars

 - Danish Family Recipe

Directions:

1. Make the crust and the raspberry jam (if making using this recipe) the day before or at least an hour before so it has time to chill in the fridge. 
2. In a bowl, mix together all the ingredients for the crust. 
3. Place the dough onto a sheet of plastic wrap, cover it up, and press it into a rectangle. 
4. Place it in the fridge overnight or for at least an hour so it can firm up. 
5. Take a 
5. Take the dough out of the fridge and set on the counter for about 5 minutes. 
6. Heavily flour your work surface, remove the dough from the wrap and place it onto the floured surface and coat the top side generously with flour. 
7. Roll out the 

No
- Make sure that no egg yolk gets into the egg whites when separating or it will not reach the point of stiff peaks when whipping. 

- You can spray a baking sheet with oil instead of using parchement paper, but the bottoms of the macaroons will still stick and it will not be very easy to remove.  

- In an airtight container, the finished macaroons can last at room temperature for 3-5 days, up to 2 weeks in the fridge, or up to 3 months in the freezer.