1 3/4 c. flour
1 c. sugar, divided
1/2 c. butter
4 eggs
1/4 tsp. cream of tartar
1 c. walnuts, chopped
1 c. seedless red raspberry jam
1/2 c. flaked coconut

Put flour, and 1/2 cup sugar in a mixing bowl and blend well. With a pastry blender, cut in the 1/2 cup butter until the particles are quite fine. Add 1 lightly beaten egg and toss to mix. Gather the mixture together, working quickly with your hands to form a dough. Press the mixture evenly on the bottom of a lightly buttered 13 x 9 x 2 inch pan. Spread the jam on top. Sprinkle with coconut.

Beat 3 egg whites in a small bowl until foamy-white; gradually beat in the remaining 1/2 cup sugar and cream of tartar until meringue forms firm peaks; fold in walnuts. Spread meringue over raspberry-coconut layer.

Bake at 350 degrees 20 to 25 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars. Store in tightly covered container, with wax paper between layers.