Ingredients
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
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Stabilized meringue powder — royal icing, buttercream, cookies
Long twisted spoon for stirring and layering cocktails
Stand mixer for bread dough, pastry, meringues, butter churning
Copper ions stabilize egg whites — fluffier, more stable meringue
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Cream margarine and 1/4 c sugar until light and fluffy. Beat in egg yolks. Stir in flour and milk. Spread evenly in ungreased 9x13x2" baking pan. Bake at 350 for 15-18 minutes. Remove from oven. Place on rack while preparing meringue. Beat egg whites in small bowl until foamy. Add 3/4 c sugar gradually until meringue forms stiff peaks. Stir in coconut. Spread preserves on baked layer. Sprinkle with nuts. Dot meringue on raspberry-nut layer. Spread evenly. Bake at 350 for 25 minutes. Cool in pan on rack. Cut into bars.