3/4 c. butter (softened)
1/4 c. sugar
2 lg. egg yolks (room temperature)
1 1/2 c. all-purpose flour
1 c. raspberry preserves
1/2 c. flaked coconut
2 lg. egg whites (room temperature)
1/2 c. sugar
1 c. ground walnuts

In large bowl cream butter with 1/4 cup sugar until fluffy. Beat in egg yolks. Stir in flour until well blended. Spread evenly on bottom of greased 9 x 13 pan. Bake at 350 degrees for 15 minutes or until golden. Spread raspberry preserves over layer in pan. Sprinkle coconut over preserves. Beat egg whites until soft peaks form. Slowly beat in 1/2 cup sugar until peaks are stiff and glossy. Spoon meringue over coconut and sprinkle with nuts. Bake at 350 degrees for 25 minutes or until lightly golden brown. Cool thoroughly before cutting.