Name: Oatmeal Coconut Raspberry Bars
Total time: 45 min
Yield: 24.00 serving(s)
Ingredients: 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; 3/4 cup cold unsalted butter, cut into pieces; 1 1/2 cups old fashioned oats; 3/4 cup seedless raspberry jam

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Oatmeal Coconut Raspberry Bars

At a Glance

Total: 45 min
Servings: 24.00 serving(s)

Dietary

Vegetarian

Allergens

Wheat
Milk

Calories 184.2 per serving 4420 for selected servings

Fat 8.8g per serving 210g for selected servings

Sugar 15.5g per serving 373g for selected servings

Protein 2g per serving 47g for selected servings

Carbohydrates 25.4g per serving 609g for selected servings

Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.

This recipe for Oatmeal Coconut Raspberry Bars brings together 1 1/2 cups sweetened flaked coconut, 1 1/4 cups all-purpose flour, 3/4 cup packed light brown sugar in a practical dish for home cooking. It takes about 45 min to prepare and cook. It makes approximately 24 servings.

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Equipment

Oven, baking sheet, food processor, mixing bowl, 13x9-inch metal baking pan, rack, knife, cutting board

Ingredients

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

Instructions

Preheat oven to 375°F.
Spread 3/4 cup coconut evenly on a baking sheet.
Toast in middle of oven, stirring once, until golden, about 8 minutes, and then cool.
Blend together flour, sugars, and salt in 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 well combined.
Reserve 3/4 cup of dough.
Press remainder of dough evenly into bottom of a buttered 13x9-inch metal baking pan.
Spread jam over it.
Crumble reserved dough evenly over jam.
Sprinkle with remaining 3/4 cup untoasted coconut.
Bake in middle of oven until golden, 20-25 minutes.
Cool completely in pan on a rack.
Loosen from sides of pan with a sharp knife.
Lift out in one piece and transfer to a cutting board.
Cut into 24 bars.
Note: Bars can be made 3 days ahead and kept in an airtight container.

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Oatmeal Coconut Raspberry Bars

At a Glance

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