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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 T sugar
1/2 cup flaked coconut
1 cup sliced almonds, divided
Additional powdered sugar
In a large bowl, cream butter and powdered sugar until light and fluffy. Gradually add flour and mix well. Press onto the bottom of a greased 9X13” pan. Bake at 350 degrees for 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 T 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 at 350 degrees for 18-22 minutes or until golden brown. Sprinkle with additional powdered sugar if desired. Yummy!!!!
