Source: Gourmet, 2002
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
Preheat oven to 375 degrees F.
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.
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. 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.
Crumble reserved dough evenly over jam, then 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 one piece and transfer to a cutting board. Cut into 24 bars.
Cook's note: Bars can be made three days ahead and kept in an airtight container at room temperature.