Raspberry Almond bars

• 3/4 cup butter, softened
• 3/4 cup confectioners' sugar
• 1-1/2 cups all-purpose flour
• 3/4 cup seedless raspberry jam
• 3 egg whites
• 6 tablespoons sugar
• 1/2 cup flaked coconut
• 1 cup sliced almonds, divided
• Additional confectioners' sugar

Directions

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. Press onto the bottom of a greased 13-in. x 9-in. baking pan. Bake at 350° 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 tablespoon at a time, on high until stiff peaks form. Fold in coconut and 1/2 cup almonds. Spread over jam. Sprinkle with remaining almonds. Bake at 350° for 18-22 minutes or until golden brown. Yield: 2 dozen