Instructions: Mix 1/2 cup sugar, shortening, vanilla and egg yolks until well blended; stir in baking mix until crumbly. Press mixture lightly in ungreased rectangular pan, 13x9x2 inches.

Bake until puffed but set, about 15 minutes.

Spoon preserves by scant teaspoonfuls over hot baked layer, carefully spread to edges.

Beat egg whites in small bowl until foamy.

Beat in 1/2 cup sugar, 1 Tbsp. at a time; continue beating until stiff and glossy.

Stir in coconut.

Spoon mixture by tablespoonfuls over preserves; carefully spread to cover.

Bake until meringue is light brown, about 20 minutes; cool.

Cut into bars, about 2x1 1/2 inches.

Makes 32 bars.

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