3/4 c. butter
3/4 c. sugar
2 egg yolks
1 1/2 c. sifted flour
1 c. raspberry preserves
1/2 c. coconut
2 egg whites
1/4 - 1/2 c. sugar
1 c. chopped nuts

Beat butter and sugar until light. Beat in egg yolks and flour. Spread in a 13"x9"x2" greased pan. Bake at 350 degrees for 15 minutes.

Cool completely. Spread with raspberry preserves and sprinkle with coconut. Beat egg whites until stiff; gradually beat in the sugar and beat until peaks form. Fold in nuts (walnuts or pecans). Bake at 350 degrees for 25 to 30 minutes. Cool and cut into bars.