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.
