Description
Makes one 9x13 pan (~24 bars, depending on what size you cut them).
Ingredients
Scale
- 1 ½ cups sweetened flaked coconut, divided (180 g)
- 1 ¼ cups all-purpose flour (150 g)
- ¾ cup packed light brown sugar (150 g)
- ¼ cup granulated sugar (50 g)
- ½ teaspoon fine-grain salt (like table or sea salt)
- 1 ½ sticks cold unsalted butter, cut into pieces (12 TB, 6 oz)
- 1 ½ cups old-fashioned rolled oats (120 g)
- ¾ cup seedless raspberry jam (240 g)
Instructions
- Preheat oven to 375 F degrees.
- Butter a 9x13 metal baking pan and line the bottom with parchment paper. Set aside.
- Spread ¾ cup (90 g) coconut evenly on a baking sheet and toast in middle of oven until golden, about 5 minutes. (Watch closely and stir frequently, as it can quickly turn from white to burnt!) Immediately remove the toasted coconut from the hot baking sheet and let cool completely.
- In a food processor, blend together the flour, sugars and salt. Then, add the butter and pulse until a dough begins to form. Transfer to a large bowl and, using your hands, knead in the oats and toasted coconut until well combined.
- Reserve ¾ cup dough, then press remainder evenly into the prepared 9x13 pan and spread jam over it. Crumble the reserved dough evenly over jam, then sprinkle with remaining ¾ cup (90 g) untoasted coconut.
- Bake in middle of oven until golden and bubbling slightly around the edges, 20-25 minutes, then cool completely in pan on a rack before cutting.
Notes
- You may be tempted to use extra jam. Don’t. It will make the crust too soft.
- I prefer using a no-sugar-added jam. If available, St. Dalfour is my favorite in this recipe. Additionally, it’s best to steer clear of the ever-prevalent Smucker’s, as I've found it makes the bars cloyingly sweet.
- Don’t stress too much about using seedless jam. I’ve made this recipe plenty of times with seedFULL raspberry jam, and it still tasted amazing!
- For easier cutting (and to protect your pan from knife cuts), loosen the bars from the sides of the pan with a sharp knife or the tip of an offset spatula. Then, pop out in one piece and transfer to a cutting board.
- Store any leftovers (ha!) at room temperature in an airtight container for up to three days.
- I discovered this recipe where it deserved to be placed, in The Best of Gourmet 2003 cookbook, and have been making it regularly ever since!