Raspberry Chews

3/4 cup margarine
2 eggs, separated
1 cup chopped walnuts
1/2 cup flaked coconut
3/4 cup granulated sugar
1 1/2 cups sifted flour
1 cup raspberry preserves

Cream margarine with 1/4 cup sugar until light and fluffy. Beat in egg yolks. Stir in flour until blended. Spread in 13 x 9 x 2-inch pan. Bake at 350 degrees F for 15 minutes or until golden brown. Remove and set aside.

While first layer bakes, beat egg whites until foamy white and double in volume, then beat in remaining 1/2 cup sugar until meringue stands in firm peaks. Fold in walnuts. Spread raspberry preserves over layer in pan and sprinkle with coconut. Spread meringue over top. Bake at 350 degrees F for 25 minutes or until light golden.

Cool in pan. Cut into squares.

Yields: 8 dozen.