Active Time

　　20 min

　　Total Time

　　1 3/4 hr

　　

Ingredients

Makes 24 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

　　

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.

　　Cooks'note:

　　•Bars can be made 3 days ahead and kept in an airtight container at room temperature.