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Raspberry Chews


  • 3/4 cup butter
  • 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


  1. Cream butter with 1/4 cup sugar until light and fluffy.
  2. Beat in egg yolks.
  3. Stir in flour until blended.
  4. Spread in 13 x 9 x 2-inch pan.
  5. Bake at 350 degrees F for 15 minutes or until golden brown.
  6. Remove and set aside.
  7. 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.
  8. Fold in walnuts.
  9. Spread raspberry preserves over layer in pan and sprinkle with coconut.
  10. Spread meringue over top.
  11. Bake at 350 degrees F for 25 minutes or until light golden.
  12. Cool in pan.
  13. Cut into squares.

Yield: 8 dozen

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