2/3 cup light brown sugar
1/2 cup butter
1 tsp. vanilla
1/2 cup rolled oats
1/2 cup chopped walnuts
1 cup unbleached flour
1/2 tsp. baking soda
1/8 tsp. salt
1 jar (12 oz.) lychee jam
3 egg whites
1/4 cup sugar
1 cup flaked coconut
Makes 18 bars
Preheat over to 350ºF. Coat a 9" square baking dish with nonstick spray.
In a large bowl, beat 1/3 cup of the sugar, the lychee jam, and vanilla until fluffy.
Stir in the oats, flours and baking soda until well combined. Press the mixture
evenly into the bottom of the dish.
Bake until lightly browned, 10-15 minutes. Coat the top of the crust with the fruit spread.
In a small clean bowl, use an electric mixer to beat the egg whites at high speed until soft
peaks begin to form. Add the remaining 1 ½ Tbsp. sugar and beat until soft peaks form.
Fold in the coconut extract. Spread egg white mixture over the fruit spread; sprinkle with
coconut
Bake until the top is golden brown, about 10 minutes. Cool completely on a wire rack. Cut into bars.
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