Instructions: Cream butter with sugar, using electric mixer. Add egg and beat until thoroughly mixed. Add flour and salt and beat at low speed until a dough forms. Shape dough into a flattened block. Press and roll into an ungreased baking pan. A 9-inch pan is specified but since most square pans are smaller, a rectangular pan that comes close to the 81-square inch surface of the 9-inch square, perhaps a 10-1/2x7-1/2 inch pan, can be used. Chill dough about 1 hour.

Bake at 350 degrees for 12-15 minutes or longer, just until lightly browned.

While crust bakes, beat eggs well. Gradually beat in sugar. Continue beating until thick and light in color. Fold in coconut. Remove crust from oven. Lower (?) temperature to 375 degrees.

Spread preserves evenly over crust to within 1/4 inch of edges. Carefully spread coconut mixture over preserves.

Bake at 375 degrees for 25 minutes, or until golden brown. Cool. Cut into squares or bars.

Yields 3 dozen 1-1/2 inch square cookies.

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