Lemony Raisin Coconut Squares

Crust:
¼ cup margarine, softened
½ cup brown sugar
1 cup flour
¼ cup toasted shredded coconut*

Topping:
2 eggs
1 cup packed brown sugar
1 tbsp. grated lemon peel
¼ cup lemon juice
¼ tsp. salt
1½ cups SunMaid® Raisins
¾ cup toasted shredded coconut*

To prepare crust: In small bowl, cream margarine and ½ cup brown sugar. Blend in flour and ¼ cup coconut. Mixture will be dry. Grease 9” square cake pan. Line bottom and 2 opposite sides with foil, allowing foil to extend slightly beyond edges; generously grease foil. Press crust mixture evenly onto bottom of pan. Bake at 350°, about 12 minutes or until edges brown lightly. Remove from oven.

To prepare topping: In medium bow, beat eggs until foamy. Add 1 cup brown
sugar, lemon peel and juice and salt. Beat for 2 minutes. Stir in raisin
and coconut. Spread topping evenly over the crust. Bake 20 to 25 minutes
or until top begins to brown.

Cool in pan. Loosen edges with sharp knife. Grasp foil edges and lift out of pan. With sharp knife, cut into 16 squares. Dust with powdered sugar, if desired.

*To toast 1 cup coconut, spread in shallow baking pan. Bat at 350° about
10 minutes or until lightly browned, stirring occasionally. Cool.