Raspberry Snow Bars

3/4 cup Crisco
1/4 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon almond extract
2 eggs, separated
1 1/2 cups sifted all purpose flour
1 cup red raspberry preserves
1/2 cup flaked coconut
1/2 cup sugar

Heat oven to 350 degrees F.

Cream Crisco, salt, 1/4 cup sugar until fluffy. Blend in almond extract and egg yolks. Mix in flour. Pat dough into ungreased 13 x 9 x 2-inch pan. Bake 15 minutes. Spread hot crust with preserves, top with coconut.

Beat egg whites until foamy; gradually beat in 1/2 cup sugar until soft peaks form. Spread over coconut. Bake 25 minutes, cool completely before cutting into squares.