½ cup butter

¼ cup light corn syrup

1 package (12 ounces) white chocolate chips

2 eggs

½ cup sugar

½ teaspoon almond extract

1 cup flour

2/3 cup cherry preserves

½ cup flaked coconut

½ cup sliced almonds

Melt butter in a small saucepan over low heat, stirring just until melted.  Remove from heat. Without stirring, add corn syrup and 1 cup white chocolate chips.  Set aside. Beat eggs in large bowl with electric mixer at high speed until foamy. Gradually beat in sugar.  Add butter mixture and almond extract. Stir in flour, just until blended. Spread half of batter in lightly greased 8×8 inch pan.  Bake in preheated 325° oven 18 to 20 minutes or until light golden brown. Melt cherry preserves in microwave safe bowl on high for 20 to 30 seconds.  Spread over partially baked bars. Stir remaining white chocolate chips and coconut into reserved batter. Drop by spoonfuls over preserves. Top with sliced almonds.  Bake 20 to 25 minutes or until lightly browned. Cool completely on wire rack; cut into bars.