In large bowl of mixer, beat together the first 6 ingredients until mixture resembles coarse crumbs. Pat mixture on the bottom and 1-inch up sides of a buttered 9x13-inch pan. Bake at 350 F. for 15 minutes. Remove from oven and allow to cool for 10 minutes.
Spoon red raspberry jam mixed with 1 cup chopped nuts evenly on crust. Beat the egg whites until foamy; slowly add the 1 cup sugar and continue beating till meringue is thick. Fold in the coconut until blended well. Spread meringue evenly over all and bake at 350 F. for about 30 minutes or until meringue is dry and lightly browned. Cover pan with foil and allow to cool. To serve, cut in 1-1/2" squares.