2 env. Knox gelatin, softened with
1/2 c. cold water

Pour 1/3 cup boiling water over until dissolved. Cool. Six egg whites beaten with 1/2 teaspoon salt. Gradually add 3/4 cup sugar. Beat stiff. Slowly pour gelatin into egg whites and beat until stiff. Fold 1 pint whipped cream into egg whites. Butter 9 x 13 inch pan and sprinkle with coconut. Put mixture in pan and cover with coconut. Let stand in refrigerator overnight. Serve with frozen raspberries.