Have you ever looked in your cupboard and realized you have way more ingredients than you need?
That’s what happened to me this week. I had one full bag of coconut, and two partials. Looking in my fridge, I found four jars of jam (not counting the apple jelly and the apple butter). This might not be a problem in some houses, but we don’t eat jam. I rely on my baking to use it up, and it was time to do just that.
I googled “jam and coconut bars” and came up with this terrific recipe. Not only is it made from ingredients I always have on hand, it’s delicious and has that old-fashioned flavour that reminds me of church lunch desserts. I now have two fewer bags of coconut and one less jar of jam in my kitchen. As a side benefit, I also finished off a second bag of oats.
I’m on a roll. Does anyone have a recipe to help me finish my apple butter?
Oatmeal Coconut Raspberry Bars
(adapted from epicurious)
3/4 cup sweetened, flaked coconut (first amount)
1/4 cup sweetened, flaked coconut (second amount)
1 1/2 sticks (3/4 cup) unsalted butter, room temperature
1/2 cup brown sugar
1 1/4 cups all-purpose flour
1/2 tsp salt
1 1/2 cup old-fashioned oats (not instant)
3/4 cup good-quality raspberry jam
Preheat oven to 375 degrees. Line an 8 x 8” pan with parchment paper.
Spread 3/4 cup coconut evenly on a baking sheet and toast in oven, stirring once, until golden, about 5 minutes, then cool.
In a large bowl, beat butter until light and fluffy, then add brown sugar and beat until combined. Stir in flour and salt by hand, then add oats and toasted coconut and stir until well-mixed.
Reserve 3/4 cup of the dough, then spread the remainder into the prepared pan. Spread jam over it. Crumble the reserved dough over the jam, then sprinkle with the remaining 1/4 cup coconut. Pat down lightly with your hands. Bake until golden, about 25 – 30 minutes.