¾ c butter, softened
¾ c powdered sugar
1 ½ c flour
¾ c seedless raspberry jam
3 egg whites
6 T sugar
½ c flaked coconut
1 c sliced almonds, divided
Additional powdered sugar
In a large bowl, cream butter and powdered sugar until light and fluffy.
Gradually add flour and mix well.
Press onto the bottom of a greased 9X13” pan.
Bake at 350 degrees for 18-20 minutes or until lightly browned.
Spread jam over crust.
In a large bowl, beat egg whites until soft peaks form.
Gradually beat in sugar 1 T at a time, on high until stiff peaks form.
Fold in coconut and ½ cup almonds.
Spread over jam.
Sprinkle with remaining almonds.
Bake at 350 degrees for 18-22 minutes or until golden brown.
Sprinkle with additional powdered sugar if desired. Yummy!!!!