3/4 cup butter, softened
3/4 cup powdered sugar
1 1/2 cups flour
3/4 cup seedless raspberry jam
3 egg whites
6 tables sugar
1/2 cup flaked coconut
1 cup sliced almonds, divided
Additional powdered sugar
In a large bowl, cream the butter and 3/4 cup powdered sugar until light and fluffy. Gradually add flour and mix well. Press onto the bottom of a greased 13×9″ baking pan. Bake in preheated 350 oven for about 16-18 min. or until lightly browned.
Spread jam over crust. In a large bowl, beat egg whites until soft peaks form. Gradually beat in sugar 1 table at time, on high until stiff peaks form. Fold in coconut and 1/2 cup almonds. Spread over jam. Sprinkle with remaining almonds and bake at 350 for about 18 to 20 minutes or until top is golden brown. Cool and cut into bars.
Chocolate Castles 