Oatmeal Coconut Raspberry Bars

INGREDIENTS:

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

DIRECTIONS:

Preheat oven to 375°F. Spread ¾ cup of the coconut evenly on a baking sheet and toast in the center of the oven for about 8 minutes, stirring once, until golden. Let cool. In a food processor, blend the flour, sugars, and salt. Add the cold butter and process until the mixture starts to form a dough. Transfer to a bowl and knead in the oats and toasted coconut until well mixed. Reserve ¾ cup of this dough for the topping. Press the remaining dough evenly into the bottom of a buttered 13×9-inch baking pan. Spread the raspberry jam evenly over the crust. Crumble the reserved dough over the top, then sprinkle with the remaining ¾ cup untoasted coconut. Bake for 20 to 25 minutes, or until the top is golden. Cool completely in the pan on a wire rack. Once cooled, loosen the edges with a sharp knife, lift out the bars in one piece, and cut into 24 squares.
Makes 24 bars