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

Cream butter with 1/4 cup sugar until fluffy. Beat in egg yolks. Stir in flour. Spread evenly in pan 13 x 9 x 2 inch. Bake at 350 degrees for 15 minutes.

Beat egg whites until foamy and double in volume. Add 1/2 cup sugar until meringue stands in peaks. Fold in nuts. Spread jam and coconut over layer, then cover with meringue. Bake at 350 degrees for 25 minutes. Cut into squares.