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1 1/2 c. sweetened flaked coconut, separated 1 1/4 c. all-purpose flour 3/4 c. packed light brown sugar 1/4 c. granulated sugar 1/2 tsp. salt 3/4 c. reduced-fat butter (salted or unsalted) 1 1/2 c. old-fashioned oats 3/4 c. seedless jam* You will also need a 13 x 9 metal baking pan (do not use glass). Glass heats differently than metal and using glass may cause your bars to be very soft and fall apart. *The original recipe calls for raspberry. I've tried both rhubarb and blueberry and both are GREAT! Preheat oven to 375 degrees. Spread 3/4 cup of the coconut evenly on a baking sheet and toast in middle of oven, stirring once, until golden, about 8 minutes, then cool. Stir together flour, sugars and salt in a large bowl. Then add butter and knead until a dough begins to form. Knead in oats and toasted coconut until combined well. Set aside 3/4 cup dough and press the rest evenly into bottom of a buttered 13 x 9 metal baking pan (do not use glass). Spread jam over it and then crumble reserved dough evenly over jam. Sprinkle with remaining 3/4 cup (untoasted) coconut. 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. Cut into 24 bars. Contains 3.5 points per bar. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |