INGREDIENTS
2 cups all-purpose flour
1 cup shredded coconut
1 cup pistachios, finely chopped
1 teaspoon kosher salt
1 1/2 sticks of butter (12 tablespoons), softened
½ cup sugar
½ cup brown sugar (preferably light)
1 large egg, room temperature
1 teaspoon vanilla extract
⅔ cup cherry jam (Bonne Maman)
Garnish toppings, crushed pistachios and powdered sugar
PREP
Preheat the oven to 350°F degrees
Line a non-stick square pan (8 or 9 inch) with parchment paper and spray with cooking spray.
In a medium-sized bowl, whisk the dry ingredients to include the flour, coconut, pistachios and salt until well combined; set aside.
In a stand mixer or bowl with hand mixer, cream the butter, sugar and brown sugar until light and fluffy (approximately 5 minutes).
Add the egg vanilla and mix until combined. Add the dry ingredients and mix on low until combined.
Spread ¾ of the dough mixture into the pan, lightly pressing to create an even layer.
Spread the jam evenly over the dough.
Using your fingers, break the remaining dough into crumbs and sprinkle evenly over the jam layer.
Bake until set the crumbs are golden brown, for 30 to 45 minutes.
Allow time to cool, garnish with crushed pistachios and a fine sifting of powder sugar, then cut into even bars.
Store at room temperature in an airtight container for up to 5 days.