3/4 c. shortening
1/4 c. sugar
1/4 tsp. salt
2 eggs
1/4 tsp. almond extract
1 1/2 c. flour
1 c. red raspberry preserves
1/2 c. flaked coconut
1/2 c. sugar

350 degree oven. Cream shortening, salt and 1/4 cup sugar. Blend in almond extract, egg yolks. Mix in flour. Pat dough into ungreased 13 x 9 inch pan. Bake 15 minutes. Spread hot crust with jelly, 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.