- 3/4 cup butter or margarine, softened
- 1 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 2 cups flaked coconut, divided
- 1/2 cup chopped walnuts
- 1 (12 ounce) jar raspberry preserves
- 1 cup vanilla chips
- In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine flour and baking powder; gradually add to the creamed mixture. Stir in 1-1/4 cups coconut and the walnuts. Press three-fourths of the dough into a greased 13-in. x 9-in. x 2-in. baking pan. Spread with preserves. Sprinkle with chips and remaining coconut. Crumble remaining dough over the top; press lightly. Bake at 350 degrees F for 30-35 minutes or until golden brown. Cool on a wire rack. Cut into squares.