The crust for these delicious bars is made in the food processor so they can be in the oven in a matter of minutes. The sweet apricot jam is complemented by both the coconut and crunchy nuts.
Yield: 4 dozen
Active time: 15 minutes
Start to finish: 40 minutes
11/2 cups flaked sweetened coconut, divided
1 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 cup firmly packed light brown sugar
1/4 teaspoon salt
3/4 cup (12 tablespoons) soy margarine, sliced
1 cup old-fashioned oats
3/4 cup apricot preserves
3/4 cup almonds in the skin
1. Preheat the oven to 375°F. Grease a 9 x 13-inch baking pan. Toast 3/4 cup coconut for 6 to 8 minutes, or until golden. Set aside.
2. Combine whole-wheat and all-purpose flours, sugar, and salt in a food processor fitted with the steel blade. Blend for 5 seconds. Add margarine to the work bowl, and process until mixture resembles coarse meal. Transfer mixture to a mixing bowl, and knead in toasted coconut and oats.
3. Reserve 3/4 cup dough. Press remaining dough into the bottom of the prepared pan. Spread dough with preserves. Crumble reserved dough over jam, and sprinkle with remaining coconut. Arrange almonds on top in a decorative pattern.
4. Bake for 20 to 25 minutes, or until golden. Cool the pan on a cooling rack, and then cut into bars.
Note: Keep cookies in an airtight container, layered between sheets of waxed paper or parchment, at room temperature for up to 5 days. Cookies can also be frozen for up to 2 months.
Variation:
Substitute macadamia nuts for the almonds, and substitute pineapple preserves for the apricot preserves.