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.