Meringue Raspberry Bars

• 34 cup butter or 34 cup margarine, softened
• 1 cup sugar, divided
• 2 eggs
• 1 12 cups all-purpose flour
• 1 tablespoon milk
• 12 cup flaked coconut
• 1 (10 ounce) jar raspberry preserves
• 34 cup chopped pecans

1. Cream margarine and 1/4 c sugar until light and fluffy.
2. Beat in egg yolks.
3. Stir in flour and milk.
4. Spread evenly in ungreased 9x13x2" baking pan.
5. Bake at 350 for 15-18 minutes.
6. Remove from oven.
7. Place on rack while preparing meringue.
8. Beat egg whites in small bowl until foamy.
9. Add 3/4 c sugar gradually until meringue forms stiff peaks.
10. Stir in coconut.
11. Spread preserves on baked layer.
12. Sprinkle with nuts.
13. Dot meringue on raspberry-nut layer.
14. Spread evenly.
15. Bake at 350 for 25 minutes.
16. Cool in pan on rack.
17. Cut into bars.

butter, sugar, eggs, flour, milk, coconut, raspberry preserves, pecans

Taken from www.food.com/recipe/meringue-raspberry-bars-176010 (may not work)