| 1 | Preheat oven to 325°F. |
| 2 | Grease 13x9" 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. |
| 18 | Makes 48 bars. |
