• 3/4 C. Crisco
• 1/4 C. Sugar
• 1/4 tsp. Salt
• 1/4 tsp. almond extract
• 2 eggs separated
• 1 1/2 C. sifted flour
• 1 C. Raspberry Jam
• 1/2 C. Flaked Coconut
• 1/2 C. Sugar for Eggs Whites

Preheat oven to 350º

Cream Crisco, salt, and the 1/4 C. sugar until fluffy. Blend in extract and egg yolks. Mix in flour. Pat dough into a ungreased 13x9x2 pan. Bake 15 minutes.

Spread hot crust with preserves top with coconut.

Beat egg whites until foamy. Add 1/2 C. sugar until soft peaks form. Spread over coconut

Bake 25 minutes cool completely on rack

Cut into 24 bars

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