Prep Time 20m
Cook Time 45m
Ready Time 120m
Yield 16 servings

  • Crisco® Original No-Stick Cooking Spray
  • 6 tablespoons butter, softened
  • 1/2 cup powdered sugar
  • 3/4 cup Pillsbury BEST™ All Purpose Flour
  • 1/2 cup Smucker's® Red Raspberry Preserves
  • 2 large egg whites
  • 1/4 cup sugar
  • 1/3 cup sweetened coconut flakes
  • 1/2 cup sliced almonds
Preparation Directions
  • Step 1Heat oven to 350°F. Line 8-inch square pan with foil, extending foil over edge of pan. Coat with no-stick cooking spray.
  • Step 2Combine butter, powdered sugar and flour in medium bowl. Beat with mixer on medium speed until thoroughly blended and crumbly. Press evenly into bottom of prepared pan to form a crust.
  • Step 3Bake 15 to 18 minutes or until just beginning to brown. Spread preserves over crust. Beat egg whites until soft peaks form. Gradually add sugar. Beat until stiff peaks form. Fold in coconut. Spread over preserves. Sprinkle with almonds.
  • Step 4Bake 22 to 25 minutes or until golden brown. Cool completely on wire rack. Remove from pan lifting with edges of foil. Cut into bars.
doughboy doughboy

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