6 egg whites
2 tsp. cream of tartar
2 c. sugar
2 tsp. vanilla
2 c. pecans, chopped
1/4 lb. soda crackers, broken
1 pt. whipping cream
6 tbsp. pineapple preserves

Beat egg whites and cream of tartar until stiff. Add sugar and vanilla and blend. Fold in pecans and broken crackers. Bake in ungreased 9 x 13 pan for 15 to 20 minutes at 325 degrees. Cool. When ready to serve, whip the cream and add pineapple preserves (or apricot preserves) and spread on top. Sprinkle with coconut. Cut into small squares to serve.