3/4 cup butter, softened
1/2 cup sugar
1 3/4 cups flour
1/3 cup pecans, chopped
1/4 teaspoon almond extract
1/4 teaspoon salt
8 ounces seedless raspberry preserves (1 cup)
1/2 cup sweetened flaked coconut
Preheat oven to 350° F.
Using mixer, beat together butter and sugar at medium speed.
Add flour and mix well. Add chopped pecans, almond extract, and salt, stirring until the flour mixture resembles coarse crumbs.
Reserve 1 cup of the flour mixture and press the remainder into the bottom of an ungreased 9x13-inch baking dish.
Spread raspberry preserves evenly over the crust.
Sprinkle the reserved flour mixture over the preserves.
Sprinkle the coconut on top.
Bake until the crust and topping are golden, 25 to 30 minutes. Let cool and cut into squares.