Almond-Raspberry Meringue Bars 
Makes 3 dozen 

1 cup butter or margarine, softened
1 egg
1/2 cup packed brown sugar
7 ounces almond paste
1/2 teaspoon almond extract
2 cups all-purpose flour
3/4 cup seedless red raspberry jam
3 egg whites
1/2 cup white sugar
1/2 cup flaked coconut
                   
1. Preheat oven to 350 degrees F. Line a 9x13" pan with greased
   aluminum foil. 
2. To make the Crust: In a large bowl, mix together the butter,
   almond paste, and brown sugar. Beat in one egg and the
   almond extract. Mix in the flour and stir until well blended.
   Bake 25-30 mins or until golden. 
3. Spread the raspberry preserves over the crust. 
4. To prepare Topping: Separate the three eggs and beat whites
   until they form soft peaks. Gradually beat in 1/2 cup sugar
   until peaks become stiff. 
5. Spread topping mixture over jam and sprinkle with coconut.
   Bake 20-25 mins until firm. Let cool on wire racks. Lift
   foil from pan and cut bars with a sharp knife.