Marianne Kerner, Phillips
|3/4 cup (1-1/2 sticks) butter or margarine
3/4 cup sugar, divided
Dash of salt
2 cups sifted all-purpose flour
1-1/2 tsp. vanilla
4 egg whites
1-1/3 flaked coconut
1 jar (12 oz. or approx. 1-1/4 cups) seedless red raspberry preserves
Preheat oven to 350 degrees. Cream butter with 1/4 cup of the sugar. Blend in the flour, salt; stir in vanilla. Press evenly into a 9-x13-inch baking pan. Bake for 25 minutes or until lightly browned. Remove from oven.
While layer bakes, beat egg whites until foamy white in a medium bowl. Beat in remaining 1/2 cup sugar (one tablespoon at a time) until meringue is stiff; fold in coconut. Spread preserves over layer in pan and then spread meringue over preserves. Bake for 20 minutes longer or until meringue is golden. Cool completely in pan on a wire rack. Cut lengthwise into sixths and crosswise into quarters. Yields 24 bars.