Categories: Cookies, Ethnic 
      Yield: 50 servings 
  
    1/2 c  Butter                              1 c  Almond paste or filling 
    1/2 c  Sugar                               2    Egg yolks 
      1    Egg                               1/2    Lemon; juice of 
      1    Egg yolk                            3    Egg whites, stiffly beaten 
      1 c  Cake flour, sifted                  1 ts Vanilla 
      1 c  Sugar                             1/2 c  Coconut, flaked 
  
  Cream butter and 1/2 cup sugar until light and fluffy.  Add one egg plus 
  one egg yolk and cake flour.  Beat until well blended. Spread in a 13" x 9" 
  x 2" pan. Bake at 400 degrees for 10 minutes.  Mix sugar, almond paste or 
  filling, 2 egg yolks and lemon juice in electric mixer until blended. Fold 
  in egg whites and vanilla.  Spread over baked crust and sprinkle flaked 
  coconut over top.  Bake at 325 degrees for 30 minutes. Cool and cut into 
  bars. 
   
  Source:  Pink Parsley, Rockford Memorial Hospital Auxiliary (Rockford IL)