Raspberry Compote 

1. In a pot on medium high heat add 2 cups of the raspberries, sugar, lemon juice and salt together. Mix to coat the berries. Bring to a boil.
2. Let boil for one to two minutes. Stir and reduce heat to a simmer.
3. Simmer for 20-25 minutes until the liquid has reduced and starts to thicken.
4. Meanwhile, make your shortbread base.

Shortbread Base

1. Preheat oven to 350˚F. Line a 9″×9″ baking pan with parchment paper and set aside.
2. In a food processor add flour, sugar and butter. Pulse until the mixture is crumbly (you can also cut the butter into the flour mixture using a pastry cutter).
3. Pour the butter mixture into your prepared pan. Using the palm of your hand or the bottom of a glass, press the mixture evenly into the bottom of the pan.
4. Bake for 15-18 minutes or until the edges are lightly golden brown. Note, you will be baking the shortbread base again. 

Coconut Topping

1. In a large mixing bowl (using the whisk attachment) beat egg whites at medium speed until foamy. With the mixer running, very slowly add the sugar. Add salt and vanilla.
2. Raise the speed to high and beat for approx. 2 minutes until the egg whites have doubled in size, are glossy and have stiff peaks.
3. Add coconut. Using a spatula gently fold the coconut into the egg whites until combined.

Assemble 

1. Make sure the oven is preheated to 350˚F.
2. Spread the raspberry compote on top of the baked shortbread base. Add the remaining cup of fresh raspberries onto the compote, spreading the berries out evenly.
3. Next, add dollops of the coconut meringue all over the raspberry filling. Using a fork gently spread out the coconut meringue to evenly coat the top (it’s okay if you see some raspberries poking through).
4. Place in the oven and bake for 25-30 minutes or until the coconut is set and starts to brown.