1 cup butter
1/2 cup almond paste
1 egg
1/2 cup brown sugar
2 cups flour
1/2 teaspoon salt
1 cup raspberry jam
3 egg whites
3/4 cups sugar
1/2 cup coconut
Preheat oven to 325 degrees. Cream together butter, almond paste, 1 egg and brown sugar. Mix in flour and salt until crumbly. Press dough into a 9x12 baking dish. Bake for 20 minutes. Remove from oven. Spread with the jam. Beat egg whites until foamy. Gradually add sugar and beat until stiff peaks form. Fold in coconut. Spread meringue over jam. Bake another 20 minutes. Cool before cutting.
