Layers of cheesecake, raspberry filling, almonds and coconut form dessert bars perfect for the Fourth of July.
Preheat oven to 350°. In a large bowl, combine flour, brown sugar and the finely chopped almonds. Cut in shortening until mixture resembles fine crumbs. Set aside 1/2 cup crumb mixture.
For crust: Press the remaining crumb mixture into the bottom of a 13x9x2-inch baking pan. Bake for 12 to 15 minutes or until the edges are golden.
Meanwhile, in a medium bowl, beat cream cheese, granulated sugar, eggs and almond extract until smooth. Spread over hot crust. Bake for 15 minutes.
Meanwhile, in a small bowl, combine the reserved crumb mixture, coconut and the sliced almonds. Spread preserves over hot cream cheese layer. Sprinkle coconut mixture over preserves.
Bake for 15 minutes more. Cool in pan on a wire rack. Chill in the refrigerator for 3 hours before cutting into bars. Store in the refrigerator.