Coconut jam bars and pine nut bars

I also adapted these cookie bars from the food blog: www.bakingobsession.com

Coconut jam bars

Ingredients:

• 1 cup unsweetened flaked coconut, divided
• 1 1/4 cups all-purpose flour
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon Kosher salt
• 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into pieces
• 1 3/4 cups old-fashioned or quick oats
• 1/2 cup strawberry jam and 1/4 cup grape jam

Preparation:

Center an oven rack and preheat the oven to 375°F. Line a 9 x 13 jelly roll pan with parchment paper extending the parchment on the long sides for easier removal the cookies from the pan.

Spread 1/2 cup coconut evenly on a baking sheet and toast stirring until golden, about 8 minutes, then cool.
In a large bowl, whisk together the flour, sugars, and salt, then add the butter and cut with a pastry blender or your fingers until a dough begins to form. Then add and knead in the oats and toasted coconut until combined well.
Reserve 3/4 cup of the dough, then press the remainder evenly into the bottom of the prepared pan (do not pack it very tightly) and spread the jam over it. Crumble the reserved dough evenly over the jam, then sprinkle with the remaining 1/2 cup (untoasted) coconut.
Bake in the middle of the oven until golden, about 25 minutes, then cool completely in the pan on a rack.

Pine nut bars
For the crust:

• 1 ¼ cups all-purpose flour
• 2 tbsp fine granulated sugar
• ½ tsp baking powder
• ½ tsp ground coriander
• ¼ tsp kosher salt
• 1 stick (¼ -lb; ½ cup) chilled unsalted butter, cut into ½-inch chunks
• 1 large egg
• ½ tsp pure vanilla extract

For the filling:

• 1/3 cup honey
• ¼ cup packed light brown sugar
• ¼ tsp kosher salt
• ½ stick (4 tbsp) chilled unsalted butter, cut into tablespoon portions
• 1 ½ cups pine nuts, lightly toasted

Make the crust:
Center an oven rack and preheat the oven to 375F. Spray a 9-inch square pan with oil and line the pan with parchment paper (the bottom and the sides). Make sure the parchment is well adhered to the pan. Set aside.
In a bowl of the food processor, pulse together the flour, sugar, baking soda, coriander, and salt until combined. Add the chilled butter chunks and pulse until the mixture resembles a coarse meal. In a small bowl, lightly whisk the egg and vanilla, then drip through the processor tube while pulsing. Continue to pulse until moist crumbs form, do not overprocess. Transfer the dough onto a lightly floured surface and fold it over a couple of times to distribute the butter.
Press the dough into the bottom of the prepared pan, prick with a fork and freeze until firm, for about 15 minutes.  Then bake the crust until it’s light golden brown, about 20 minutes.
Make the filling, bake :
While the crust is baking, make the filling. Combine the honey, brown sugar, and salt in a medium heavy saucepan. Heat over medium heat, stirring, until the sugar dissolves and the mixture comes to a boil. Boil, without stirring, for 2 minutes. Then add the butter and boil, now stirring, for another minute. Remove from the heat and stir in the pine nuts until the nuts are coated with the honey mixture.
Pour the filling over the just baked and still hot crust and slide back into the oven. Bake until the filling is bubbling and caramelized, for about 15 minutes.