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Oatmeal Coconut Raspberry Bars Recipe

Cookies

Rating:

Source: Gourmet, 2002

1 ½ cups sweetened flaked coconut
1 ¼ cups all-purpose flour
¾ cup packed light brown sugar
¼ cup granulated sugar
½ teaspoon salt
1 ½ sticks (¾ cup) cold unsalted butter, cut into pieces
1 ½ cups old-fashioned oats
¾ cup seedless raspberry jam

Preheat oven to 375 degrees F.

Spread ¾ cup coconut evenly on a baking sheet, and toast in middle of oven, stirring once, until golden, about 8 minutes, then cool.

Blend together flour, sugars and salt in a food processor, then add butter and blend until a dough begins to form. Transfer to a bowl, and knead in oats and toasted coconut until combined well. Reserve ¾ cup dough, then press remainder evenly into bottom of a buttered 13 x 9-inch metal baking pan, and spread jam over it.

Crumble reserved dough evenly over jam, then sprinkle with remaining ¾ cup (untoasted) coconut.

Bake in middle of oven until golden, 20 to 25 minutes, then cool completely in pan on a rack. Loosen from sides of pan with a sharp knife, then lift out in one piece and transfer to a cutting board. Cut into 24 bars.

Cook's note: Bars can be made three days ahead and kept in an airtight container at room temperature.