375 ml (1 1/2 cups) all-purpose flour
2 tsp baking powder
125 ml (1/2 cup) butter
2 egg yolks
250 ml (1 cup) raspberry jam
2 egg whites
175 ml (3/4 cup) brown sugar
250 ml (1 cup) coconut
Preheat oven to 350F.
Mix flour and baking powder, then cut in the butter. Mix in the egg yolks.
Pat the base into a 9"x9" ungreased pan.
Spread the jam onto the base.
Beat egg whites, then add the sugar and beat till stiff. Fold in the coconut. Spread this over the jam.
Bake for 30-35 minutes.
Cut into little squares and keep refrigerated.
(You can fold finely chopped walnuts into the meringue instead of the coconut - I haven't tried this yet)