1 C. butter or margarine (at room temp)
8 oz can or 7 oz roll of almont paste
1/2 C. packed brown sugar
1 large egg
1/2 tsp. almond extract
2 C. all-purpose flour
3/4 C seedless red raspberry jam
Line the bottom and sides of a 13x9" pan with foil and lightly grease. To make the crust, beat the butter, almond paste, and brown sugar in a large bowl with an electric mixer until smooth. Beat in the egg and almond extract. Stir in flour until well blended. Spread evenly in the bottom of the prepared pan. Bake in the oven for 25-30 minutes, until golden brown and firm to the touch.
Remove from the oven and spread the jam evenly over the top of the cookie.
To make the topping, beat the egg whites in a small bowl with the mixer until soft peaks form as the beaters are lifted. Gradually beat in sugar untill stiff, glossy peaks form. Drop by spoonfuls over the jam; gently spreading to cover the top. Sprinkle the top with coconut. Return to the oven and bake for 30-40 minutes until topping is firm and lightly browned.
Cool completely in the pan on a wire rack. Life foil ends onto cutting board and cut the cookies int 1 1/2" squares!
Servings - 48 cookies
Prep Time - 30 minutes
Cook Time - 1 hour
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