Oatmeal Coconut Raspberry Bars

This recipe is from epicurious.com, a Gourmet magazine February 2002 recipe.
I first made this in September 2010 after a road trip along the South Carolina and Georgia coast in which we bought huge jars of raspberry and cherry jam.  The bars are still delicious on my second time making them.

Oatmeal Coconut Raspberry Bars
1.5 cups sweetened flaked coconut
1.25 cups all-purpose flour
3/4 cup light brown sugar
1/4 cup granulated sugar
1/2 tsp salt
1.5 sticks (3/4 cup) cold unsalted butter
1.5 cups old-fashioned oats
3/4 cup raspberry jam (used our favorite - Braswells!)

Preheat to 375
Toast 3/4 cup of coconut (spread on a cookie sheet, in toaster oven).
Blend flour, sugars, and salt in food processor, then add butter and pulse until a dough begins to form. Transfer to a bowl and knead in oats and toasted coconut:

Reserve 3/4 cup of the dough, and press the remainder evenly into the bottom of a 9x13" pan.  Spread jam over the dough.  Crumble the reserved dough over the top of the jam, then sprinkle with 3/4 cup of untoasted coconut.

Bake for 20-25 minutes. Cool completely, cut into bars.