Raspberry Coconut Bars

Ingredients for 24 servings

6 tbs. butter, softened
6 tbs. light cream cheese
1 ½ cups sugar
2 eggs, separated
1 ½ cups all purpose flour
¾ cup raspberry preserves
½ cup shredded coconut
¾ cup chopped pecans

Preparation

Preheat oven to 350 degrees. Coat the baking pan with canola cooking spray. Beat the butter, cream cheese and 1 cup of sugar in a mixer until light and fluffy. Beat in egg yolks and gradually add the flour. Spread into prepared pan and bake for about 15 minutes. Cool slightly and spread with raspberry preserves; sprinkle with coconut.

Beat egg whites until stiff. Gradually beat in the remaining ½ cup sugar until soft peaks form. Gently fold in the pecans. Spread mixture over the raspberry preserve layer and bake again at 350 degrees for 8-10 minutes or until top is lightly golden brown. Cool and cut into 24 bars.