2    Eggs; separated
3/4 c  Crisco                         
1 1/2 c  All-purpose flour; sifted
1/4 c  Sugar                               
1 c  Red raspberry preserves
1/4 ts Salt                              
1/2 c  Coconut flakes
1/4 ts Almond extract                    
1/2 c  Sugar

  Preheat oven to 350 F.  Cream crisco, salt and 1/4 cup sugar until fluffy.
  Blend in almond extract, egg yolk. Mix in flour. Pat dough into ungreased
  13x9x2-inch pan. Bake 15 minutes. Spread hot crust with preserves; top with
  coconut.  Beat egg white until foamy; gradually beat in 1/2 cup sugar until
  peaks form.  Spread over coconut, bake 25 minutes. Cool completely on rack.
  Cut into 2 dozen bars.

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