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This recipe is the kind that I love to work with. It has a solid foundation of ingredients but is versatile so you can switch out just a few things to create an entirely new dessert with a different flavor profile each time.
1 1/2 cup sweetened coconut
1 1/4 cup all purpose flour
3/4 cup packed brown sugar
1/4 cup sugar
1 1/2 sticks unsalted butter
1 1/2 cup old fashioned oatmeal
3/4 cup raspberry jam (or filling of your choice)
375 degree oven
Lightly toast coconut.
Blend flour, sugars and salt. Add butter until dough forms. Transfer to a bowl and knead in oats and coconut.
Reserve 3/4 dough. Spread remaining in parchment lined 12×8 baking pan. Spread jam over the dough then sprinkle reserved dough over the top. Bake 1/2 hour or until golden brown.
This recipe is great because you can change the filling to suit the season, your mood or what you have in your pantry. Try it with Nutella or peanut butter and jelly! Try it with a layer of chocolate chips and a layer of butterscotch chips. You’ll be the hit of the party!
Recipe provided by Kate Coffey of Chocolate Twist. Kate’s culinary philosophy is simple. Make tasty food. Make it approachable. Make it fun. And at the end of the day – after we’ve made tasty, approachable and fun food–do something good with it.