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Blackberry Meringues

3/4 cup vegetable shortening
1/4 cup sugar
2 large egg yolks
1 1/2 cups flour

2 large egg whites
1/2 cup sugar
1 cup almonds, chopped
1 cup blackberry puree, unstrained
1 cup shaved fresh coconut

Preheat oven to 350 degrees.

In a large bowl, cream the shortening and sugar. Beat in the egg
yolks. gradually blend in the flour. Spread the mixture evenly in
the bottom of an ungreased 13x9" baking pan. Bake for 15 minutes.

In a medium bowl, beat the egg whites into stiff peaks. Beat in
the sugar. Fold in the nuts. Spread the blackberry puree over the
warm crust. Sprinkle with the coconut. Spread the meringue evenly
over the top. Bake for 20-25 minutes longer, until the topping is
set. Cool in pan on a rack before cutting into bars.

NOTES: The blackberry puree can be fresh, canned, frozen, preserved
or a compote.

If you do not have fresh coconut available, packaged flaked coconut
can be used.

These cookies can be made with almost any type of berry.

If desired, add 1/4 teaspoon almond extract to the crust for subtle
flavor.

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