Meringue Raspberry Bars

From The Recipe Hall of Fame Cookbook II.

• Ready In: 58 mins
• Yields: 24 bars

Ingredients

• 3⁄4 cup butter or 3⁄4 cup margarine, softened
• 1  cup sugar, divided
• 2  eggs
• 1 1⁄2 cups all-purpose flour
• 1  tablespoon milk
• 1⁄2 cup flaked coconut
• 1 (10 ounce) jar  raspberry preserves
• 3⁄4 cup  chopped pecans

Directions

1. Cream margarine and 1/4 c sugar until light and fluffy.
2. Beat in egg yolks.
3. Stir in flour and milk.
4. Spread evenly in ungreased 9x13x2" baking pan.
5. Bake at 350 for 15-18 minutes.
6. Remove from oven.
7. Place on rack while preparing meringue.
8. Beat egg whites in small bowl until foamy.
9. Add 3/4 c sugar gradually until meringue forms stiff peaks.
10. Stir in coconut.
11. Spread preserves on baked layer.
12. Sprinkle with nuts.
13. Dot meringue on raspberry-nut layer.
14. Spread evenly.
15. Bake at 350 for 25 minutes.
16. Cool in pan on rack.
17. Cut into bars.