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 c. sugar until fluffy. Blend in almond extract, egg yolks. Mix in flour. Pat dough into ungreased 13 x 9 x 2 inch pan and bake 15 minutes. Spread hot crust with raspberry preserves. Top with coconut. Beat egg whites until foamy; gradually beat in 1/2 cup sugar until stiff peaks form. Spread over coconut. Bake 25 minutes. Cool completely on rack and cut into 2 dozen bars.