As I promised in the comments of the previous entry, here's the recipe for the bar cookie that uses raspberry preserves. I found a recipe measurement converter online, so there are metric measurements in parentheses. I rounded up or down to one decimal point, when necessary
Raspberry Coconut Bars
3/4 c. butter, softened (170 g)
1 c. sugar (228.5 g)
1/2 tsp. vanilla extract (2.5 ml)
2 c. all-purpose flour (453.6 g)
1/4 tsp baking powder (1.2 g)
2 c. flaked coconut, divided (453.6 g)
1/2 c. chopped walnuts (113.4 g)
1 12-ounce jar raspberry preserves (352.9 ml or 342.8 g)*
1 c. vanilla or white chocolate chips (228.5 g)
1. Preheat oven to 350° F (177° C).
2. Grease a 13" x 9" x 2" baking pan (33 cm x 22.9 cm x 5.1 cm. I looked around on Amazon.co.uk, and I think this would be called a brownie pan).
3. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Set aside.
4. In another bowl, combine flour and baking powder; gradually add this to the creamed mixture and mix well. Stir in 1 1/4 c. coconut (285.7 g) and the walnuts.
5. Reserve one quarter of the dough to use as topping. Press the rest of the dough into the greased pan. Spread with preserves. Sprinkle with chips and the rest of the coconut. Crumble reserved dough over the top; press lightly.
6. Bake at 350° F (177° C) for 30-35 minutes or until golden brown. Cool on wire rack. Cut into bars.
This recipe says the yield is 36 bars. I think that may depend on how you cut them.
And personally, I don't think the white chips were necessary. I didn't notice them in the piece I ate. Also, the recipe didn't specify, but I used seedless preserves to save my gift recipients from getting jabbed in the gums.
*Not sure whether jam is measured as dry or liquid, so I did both conversions. Wish I hadn't already thrown the label away.