1/2 lb. (2 sticks) butter
1/2 c. sugar
2 eggs
2 1/2 c. all purpose flour
1/2 tsp. baking powder

Cream butter and sugar. Add eggs; mix well. Add flour and baking powder. Spread mixture in a 17 x 11 cookie pan.

FILLING:

1 (10 oz.) jar raspberry preserves

Spread raspberry preserves evenly over crust.

TOPPING:

2 eggs
1 1/2 c. sugar
Few drops vanilla flavoring
2 c. flaked coconut

Combine eggs, sugar, vanilla, and coconut. Spread topping evenly over raspberry preserves.

Bake at 300-325 degrees for 15-20 minutes, until lightly browned. Cool. Cut into squares. Makes about 40.