Ingredients
1-1/4 cups all-purpose flour1-1/4 cups quick-cooking oats1/2 cup sugar1/2 teaspoon baking powder1/4 teaspoon salt3/4 cup butter, melted2 teaspoons vanilla extract1 cup strawberry preserves1/2 cup sweetened shredded coconut
Preparation
In a bowl, combine first five ingredients. Add butter and vanilla; stir until crumbly. Set aside 1 cup. Press remaining crumb mixture evenly into an ungreased 13-in. x 9-in. baking pan. Spread preserves over crust. Combine coconut and reserved crumb mixture; sprinkle over preserves.
Bake at 350° for 25-30 minutes or until coconut is lightly browned. Cool.
