Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 207.18 Kcal (867 kJ) | ||
| Calories from fat | 74.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.24g | 13% | |
|---|---|---|---|
| Cholesterol | 15.25mg | 5% | |
| Sodium | 54.56mg | 2% | |
| Potassium | 33.46mg | 1% | |
| Total Carbs | 31.12g | 10% | |
| Sugars | 11.49g | 46% | |
| Dietary Fiber | 2.06g | 8% | |
| Protein | 2.79g | 6% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.8mg | 5% | |
| Calcium | 16.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 417.03 Kcal (1746 kJ) | ||
| Calories from fat | 149.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.58g | 13% | |
|---|---|---|---|
| Cholesterol | 30.7mg | 5% | |
| Sodium | 109.82mg | 2% | |
| Potassium | 67.34mg | 1% | |
| Total Carbs | 62.64g | 10% | |
| Sugars | 23.12g | 46% | |
| Dietary Fiber | 4.15g | 8% | |
| Protein | 5.61g | 6% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.7mg | 5% | |
| Calcium | 33.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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