3/4 c. butter, 1 1/2 sticks
3/4 c. sugar, divided
2 eggs, separated
1 1/2 c. sifted flour
3/4 c. chopped walnuts
1 c. raspberry jam
1/2 c. flaked coconut

Cream butter with 1/4 cup sugar until fluffy-light in medium bowl, beat in egg yolks. Stir in flour until blended. Spread evenly in 13 x 9 x 2 baking pan. Bake at 350 degrees for 15-20 minutes just until edges turn golden. Beat egg whites until foamy and double in volume in small bowl. Beat in remaining 1/2 cup sugar until meringue stands in firm peaks. Fold in walnuts. Spread raspberry jam over layer in pan. Sprinkle with coconut. Spread meringue over raspberry-coconut layer. Bake in 350 degree oven for 30 minutes or until lightly golden. Cool completely in pan on wire rack. Cut in 1 inch squares.