How to make it

  • In large bowl of mixer beat the first 6 ingredients until mixture resembles coarse crumbs.
  • Pat mixture on the bottom and 1" up sides of a buttered rectangular baking pan.
  • Bake at 350 for 15 minutes then remove from oven and allow to cool 10 minutes.
  • Spoon red raspberry jam mixed with 1 cup chopped nuts evenly on crust.
  • Beat whites until foamy then slowly add sugar and continue beating until meringue is thick.
  • Fold in the coconut until blended well then spread meringue evenly over all.
  • Bake at 350 for 30 minutes then cover pan with foil and allow to cool and cut into squares.

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