Oatmeal Coconut Raspberry Bars

I made these bar cookies as a way to use some of the coconut I inadvertently stockpiled in my kitchen. But the cookies are so delicious that I would go out and buy some more coconut to make them again. They are buttery, crumbly, addictive and easy to make. The recipe was published in the February 2002 issue of Gourmet magazine. Since I used strawberry jam instead of raspberry, I guess I should call them Oatmeal Coconut Strawberry bars. Whatever you call them, they are delicious.

1 1/2 cups sweetened flaked coconut

1 1/4 cups flour

3/4 cup packed light brown sugar

1/4 cup granulated sugar

1/2 tsp. salt

1 1/2 sticks (3/4 cup) cold, unsalted butter, cut into pieces

1 1/2 cups old-fashioned oats

3/4- 1 cup seedless raspberry jam

Preheat oven to 375 degrees.

Spread 3/4 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 dough begins to form. Transfer to a bowl and knead in oats and the 3/4 cup of toasted coconut until combined well.

Reserve 3/4 cup dough and press remainder evenly into bottom of a buttered 13 by 9 inch metal baking pan and spread jam over it. Crumble reserved dough evenly over jam, then sprinkle with remaining 3/4 cup (untoasted) coconut.

Bake in middle of oven until golden, 20-25 minutes, then cool completely in pan on a rack. Loosen from sides of pan with a sharp knife, then lift out in 1 piece and transfer to a cutting board.

Cut into 24 bars.

The bars can be made 3 days ahead and kept in an airtight container. They can also be frozen.