1 ¾ cups all purpose flour
1 cup brown sugar
½ cup butter, softened
1 (7-ounce) package sweetened flaked coconut
¾ cup sugar
6 tablespoons all purpose flour
4 egg whites
1 teaspoon almond extract
½ cup raspberry, strawberry or blackberry jam
Combine flour, sugar and butter in a bowl and mix completely. Line an 8-inch square pan with aluminum foil, folding over edges. Coat foil with vegetable spray. Press crust mixture into the bottom or the pan. Bake crust at 350F for 8-10 minutes. Remove from oven and let cool slightly.
In a large bowl stir together coconut, sugar and flour; add egg whites and almond extract and mix completely. Carefully spread coconut mixture on top of crust. Drop small spoonfuls of jam on top of coconut mixture and gently swirl with a knife to marbleize. Bake cookies in a 350F oven for 25-30 minutes or until edges become slightly brown.
Let cookies cool completely. Cut into bite size cookies. Yield: 36 bites. (Cut square into four quarters and then cut each quarter into thirds both vertically and horizontally.)