I make these ahead too and cut them and store them in the freezer.
- 1 and 1/2 sticks unsalted butter
- 3/4 cup sugar -- separated 1/4 cup for the crust and 1/2 cup for the topping
- 1 and 1/2 cups flour
- 1 cup chopped walnuts
- 1 cup raspberry preserves
- 1/2 cup flaked coconut
Make the crust:
Cream butter and 1/4 cup sugar, beat in egg yolks, then flour. Spread evenly in a 13x9 pan and bake at 350 degrees for 15 minutes. Remove from oven.
While the crust bakes, beat the egg whites until foamy and double in volume; beat in the 1/2 cup of sugar until the meringue stands in stiff peaks; fold in the walnuts.
Spread the raspberry preserves over the baked crust, then sprinkle with coconut. Spread meringue over the top and bake for 25 minutes.
Cool completely before you cut the bars into 1 inch squares.