Serves: 5
Total Calories: 850
Yield: 24 bars

1 1/2 cups sweetened flaked coconut
1 1/4 cups all-purpose flour
3/4 cup packed light brown 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 raspberry jam

Set Sun Oven out to preheat

Spread 3/4 cup coconut evenly on a baking sheet and toast in the Sun Oven until golden, about 5 minutes, then cool.

Blend together flour, sugar, and salt in a food processor, then add butter and blend until dough begins to form. Transfer to a bowl and knead in oats and toasted coconut until combined.

Reserve 3/4 cup of the dough. Press remainder evenly into the bottom of two buttered 7- by 9- inch metal baking pans and spread jam over it. Crumble reserved dough evenly over jam, the sprinkle with remaining 3/4 cup (untoasted) coconut.

Bake in preheated Sun Oven approx. 40 minutes. If you are baking both pans at once, the top one will bake slightly faster. Cool completely in pans on a rack. Loosen from sides of pans with a knife, then lift out in one piece and transfer to a cutting board.

Cut into 24 bars.

Nutritional Facts:

Serves: 5
Total Calories: 850
Calories from Fat: 363

More Recipes from the Sun Oven Cooking Cookbook:
Big Sun Oven Oatmeal Cookies
Cantuccini
Chocolate and Vanilla Pinwheels
Solar Apricot Squares
Solar Baked Oatmeal Bites
Solar Breakfast Bars
Sun Oven Almond Apricot Bars
Sun Oven Almond Macaroons
Sun Oven Coconut Raspberry Bars
Sun Oven Cranberry Orange Garibaldi's
Sun Oven Maple Cookies
Sun Oven Maple-Glazed Bars
Sun Oven Molasses Cookies
Sun Oven Muesli Cookies
Healthy Solar Scones