Serves: 5
Total Calories: 803
Yield: 24 bars
Cream the shortening, 1/4 cup sugar, and salt in a mixer bowl until light and fluffy. Beat in the almond extract and egg yolks. Add the flour and mix well. Pat the dough over the bottom of a 9x13-inch pan. Bake at 350° for 15 minutes. Spread the preserves over the hot crust. Top with the coconut.
Beat the egg whites in mixer bowl until foamy. Add the remaining 1/2 cup sugar gradually, beating constantly until the egg whites form stiff peaks. Spread over the coconut. Bake for 25 minutes. Cool in the pan on wire rack.
This Raspberry Snow Bars recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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