- 1 cup butter
- 1 cup white sugar
- 2 cups all-purpose flour
- 1 egg
- 2/3 cup raspberry preserves
- 1/4 cup melted butter
- 2 eggs
- 1 1/2 cups flaked coconut
- 1 teaspoon white sugar
- Cream butter and sugar. Add egg and mix. Add flour and blend well. Pat into a 13 x 9 inch pan.
- Spread preserves evenly over the top. Combine remaining ingredients to make the topping.
- Spread evenly over the preserves. Bake 25 minutes in a 350 degree F(175 degrees C) oven. Cool pan completely on a rack and cut into bars.