3/4 c. Crisco (hard)
1/2 tsp. salt
1/4 tsp. almond extract
1/4 c. sugar
2 eggs, separated
1 1/2 c. flour
1 c. red raspberry preserves
1/2 c. flaked coconut
1/2 c. sugar

Cream Crisco, salt, sugar until fluffy. Add extract and egg yolks. Mix in flour. Put in 13 x 9 inch ungreased pan, bake at 350 degrees for 15 minutes. Spread preserves over hot crust. Beat egg whites until foamy, add 1/2 cup sugar slowly. Sprinkle coconut. Pour and spread with egg whites. Bake 25 minutes more.