Ingredients
3/4 cup butter, softened3/4 cup confectioners’ sugar1-1/2 cups all-purpose flour3/4 cup seedless raspberry jam3 large egg whites6 tablespoons sugar1/2 cup sweetened shredded coconut1 cup sliced almonds, dividedAdditional confectioners’ sugar, optional
Preparation
Preheat oven to 350°. In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Gradually add flour and mix well. Press onto the bottom of a greased 13x9-in. baking pan. Bake 18-20 minutes or until lightly browned.
Spread jam over crust. In a large bowl, beat egg whites until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in coconut and 1/2 cup almonds. Spread over jam. Sprinkle with remaining almonds. Bake 18-22 minutes or until golden brown. Cool completely on a wire rack. Dust with additional confectioners’ sugar if desired.
