Ingredients

1-1/4 cup all-purpose flour
1/3 cup granulated sugar
1/2 cup butter
1 egg yolk
1/3 cup raspberry jam
1 can sweetened condensed milk
2 cups sweetened coconut flakes
5 ounces semi-sweet chocolate
1 tablespoon butter

Directions

Preheat oven to 350 F. Stir together sugar and flour. Cut in 1/2 cup butter until mixture is crumbly. Stir in egg yolk. Press mixture into the bottom of a 9×9-inch baking pan. Bake 18 to 20 minutes or until crust starts to turn golden. Spread jam over the hot crust. In a bowl, mix condensed milk and coconut. Spread gently on top of jam. Return to oven and bake another 25 minutes or until the surface is golden and firm. Remove from oven and set on a wire rack to cool completely. In the top of a double boiler over hot (not boiling) water, melt semi-sweet chocolate and 1 tablespoon butter; stir. Spread melted chocolate over coconut layer. Refrigerate to allow chocolate to harden. Remove from refrigerator 15 minutes before cutting into squares.