Oatmeal Coconut Raspberry Bars

Oatmeal Coconut Raspberry Bars Yields: 24 servings 1 1/2 cups sweetened flaked coconut 1 1/4 cups all-purpose flour 3/4 cup packed light brown sugar 1/4 cup granulated sugar 1/2 teaspoon salt 3/4 cup cold unsalted butter, cut into pieces 1 1/2 cups old fashioned oats 3/4 cup seedless raspberry jam Preheat oven to 375°F. Spread 3/4 cup coconut evenly on a baking sheet. Toast in middle of oven, stirring once, until golden, about 8 minutes, and then cool. Blend together flour, sugars, and salt in 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 well combined. Reserve 3/4 cup of dough. Press remainder of dough evenly into bottom of a buttered 13x9-inch metal baking pan. Spread jam over it. Crumble reserved dough evenly over jam. Sprinkle with remaining 3/4 cup untoasted coconut. Bake in middle of oven until golden, 20-25 minutes. Cool completely in pan on a rack. Loosen from sides of pan with a sharp knife. Lift out in one piece and transfer to a cutting board. Cut into 24 bars. ** Note: Bars can be made 3 days ahead and kept in an airtight container.