Raspberry Meringue Bars

• 1 cup butter softened
• 1/2 cup brown sugar firmly packed
• 1 each eggs
• 2 cups flour, all-purpose
• 1 can raspberry pie filling
• 3 each egg whites
• 3/4 cup sugar granulated
• 1/2 cup coconut shredded
• 1/2 cup almonds slivered

1. Preheat oven to 325F (160C).
2. Grease 13x9 inch baking pan.
3. Beat butter and brown sugar in medium bowl with electric mixer at medium speed until light and fluffy.
4. Add 1 egg; beat until blended.
5. Stir in flour until well combined.
6. Pat dough evenly in prepared pan.
7. Bake 20 minutes.
8. Remove from oven; spread raspberry filling over crust.
9. (Do not turn oven off.)
10. FOR MERINGUE TOPPING, beat egg whites in medium bowl with electric mixer at high speed until soft peaks form.
11. Add granulated sugar gradually; beat until stiff and glossy.
12. Fold coconut and almonds into beaten egg white mixture.
13. Spread over raspberry filling.
14. Return to oven.
15. Bake 20 minutes or until meringue topping is lightly browned.
16. Cool completely in pan on wire rack.
17. Cut into 48 bars.

butter, brown sugar, eggs, flour, raspberry pie filling, egg whites, sugar, coconut shredded, almonds slivered

Taken from recipeland.com/recipe/v/raspberry-meringue-bars-40871 (may not work)