Directions

1. Preheat the oven to 375°F. Line a 13x9inch baking pan with parchment paper, lightly grease and set aside.

2. Place 1 1/2 cups of shredded sweetened coconut on a sheet tray. Lightly toast in the oven, mixing once, until light golden brown in color about 7-8 minutes. Set aside and let it cool.

3. In a kitchen mixer, fitted with a paddle attachment, add 1 1/2 cups melted butter, 3/4 cup sugar, 1 cup brown sugar, 1/2 tsp salt and 1 1/2 tsps vanilla extract, mix on medium till well blended.

4. Add 2 1/2 cups all-purpose flour and 3 cups whole grain oats, mix well to incorporate. Add the toasted coconut and mix until blended. Reserve about 2 cups of the dough for the topping.

5. Place the remaining dough into the prepared baking pan. Using your fingers, press the dough evenly into the bottom of the pan, covering the entire bottom. Using a spatula, spread 2 cups of Terrapin Ridge Farms Raspberry Amaretto Jam evenly over the dough

6. Crumble the reserved dough evenly over the jam. Sprinkle remaining (not toasted) coconut on top.

7. Bake on the middle rack for 30 minutes until set and the coconut has turned golden in color. Cool completely before slicing. Enjoy!