3/4 c. Crisco
1/4 c. sugar
1/4 tsp. salt
1/4 tsp. almond extract
2 eggs, separated
1 1/2 c. flour
1 c. red raspberry preserves
1/2 c. flaked coconut
1/2 c. sugar

Preheat oven to 350 degrees. Cream Crisco, salt and 1/4 cup sugar until fluffy; blend in almond extract and egg yolks. Mix in flour. Pat dough into ungreased 9x13x2 inch pan. Bake 15 minutes.

Spread hot crust with preserves; top with coconut. Beat egg whites until foamy and gradually add 1/2 cup sugar until stiff peaks form. Spread over coconut, and bake 25 minutes. Cool, cut into bars.