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Raspberry Meringue Squares
[makes 24]

3/4 cup softened butter
1/4 cup sugar
2 large eggs (room temperature, yolk and whites separated)
1 & 1/2 cups all purpose flour
1 cup raspberry preserves
1/2 cup sweetened flaked coconut
1/2 cup sugar
1 cup ground walnuts

Preheat oven to 350 degrees. Cream butter with the 1/4 cup of sugar in a large mixing bowl until fluffy. Beat in egg yolks, stir in flour till blended well. Spread evenly on greased 9X13 inch pan. Bake at 350 degrees, for 15 minutes or till golden.

Spread raspberry preserves over baked cake layer. Sprinkle coconut over preserves. Beat egg whites into soft peaks. Slowly add 1/2 sugar to white until peaks are stiff and glossy. Spoon meringue over coconut and sprinkle with walnuts. Bake at 350 degrees for 25 minutes or till lightly golden. Let cool, then cut into bars.

This recipe has been kitchen tested.

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