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Oatmeal Coconut Raspberry Bars



  • 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
  • 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into pieces
  • 1 1/2 cups old-fashioned oats
  • 3/4 cup seedless raspberry jam


  1. Heat oven to 375 degrees 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 x 9-inch metal baking pan, and spread jam over it.
  6. Crumble reserved dough evenly over jam, then sprinkle with remaining 3/4 cup (untoasted) coconut.
  7. Bake in middle of oven until golden, 20 to 25 minutes, then cool completely in pan on a rack.
  8. Loosen from sides of pan with a sharp knife, then lift out in one piece and transfer to a cutting board.
  9. Cut into 24 bars.

Cook's note: Bars can be made three days ahead and kept in an airtight container at room temperature.

Source: Gourmet, 2002


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