•Bars can be made 3 days ahead and kept in an airtight container at room temperature.
Recipe information
Total Time
1 3/4 hr
Yield
Makes 24 bars
Ingredients
Preparation
Step 1
Preheat oven to 375°F.
Step 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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Cut into 24 bars.
