Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Butter or margarine,
-softened
1/2 c Firmly packed brown sugar
1 Egg
2 c All-purpose flour
1 cn SOLO or
1 cn BAKER Raspberry Filling

----------------------MERINGUE TOPPING---------------------------
3 Egg whites
3/4 c Granulated sugar
1/2 c Shredded coconut
1/2 c Slivered almonds

Preheat oven to 325'F. Grease 13x9" baking pan. Beat butter and brown
sugar in medium bowl with electric mixer at medium speed until light
and fluffy. Add 1 egg; beat until blended. Stir in flour until well
combined. Pat dough evenly in prepared pan. Bake 20 minutes. Remove
from oven; spread raspberry filling over crust. (Do not turn oven
off.)

FOR MERINGUE TOPPING, beat egg whites in medium bowl with electric
mixer at high speed until soft peaks form. Add granulated sugar
gradually; beat until stiff and glossy. Fold coconut and almonds into
beaten egg white mixture. Spread over raspberry filling. Return to
oven. Bake 20 minutes or until meringue topping is lightly browned.
Cool completely in pan on wire rack. Cut into 48 bars.

Makes 48 bars.

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