3/4 c. Crisco
1/4 c. sugar
2 egg yolks, separated
1/4 tsp. salt
1/4 tsp. almond extract
1 1/2 c. flour

Cream together first 5 ingredients. Add flour. Pat dough in ungreased 9"x13" pan. Bake 15 minutes at 350 degrees. Spread hot dough with 1 (12 oz.) jar red raspberry preserves. Sprinkle with 1/2 cup coconut.

Beat egg whites with 1/2 cup sugar until stiff peaks form. Spread over coconut and preserves. Bake 25 minutes at 350 degrees. Cool. Cut into bars.