Oatmeal Coconut Raspberry Bars

Ingredients

• 1.3 cups flour all-purpose
• 0.3 cup granulated sugar 
• 0.8 cup brown sugar light packed
• 1.5 cups oats 
• 0.8 cup raspberry jam seedless
• 0.5 teaspoon salt 
• 1.5 cups coconut sweetened flaked
• 0.8 cup butter unsalted cold cut into pieces

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• knife
• baking pan
• cutting board

Directions

1. Preheat oven to 375°F.
2. 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.
3. Blend together flour, sugars, and salt in a food processor, then add butter and blend until a dough begins to form.
4. Transfer to a bowl and knead in oats and toasted coconut until combined well.
5. Reserve 3/4 cup dough, then 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.
6. 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 1 piece and transfer to a cutting board.
7. Cut into 24 bars.
8. •Bars can be made 3 days ahead and kept in an airtight container at room temperature.