2 c. flour (I used whole wheat)
1 c. sugar
3/4 c. butter
1/2 tsp. salt
1 c. coconut
1 c. pecans (I didn’t put that in)
38 ozs. fruit preserves (I used 32 ozs. strawberry)
Mix flour, sugar, butter, and salt together until crumbly. Add the coconut and pecans. Press 1/2 of the mixture into the bottom of a greased 13×9 inch pan. Top with the preserves. Top with remainder of crumbs, patting them gently to press them onto the preserves. Bake at 325 degrees for 25 minutes. Cool completely and cut into bars. Once my bars were cool, I put the whole pan in the freezer to make sure they would be easy to cut.
These can be wrapped in plastic wrap or freezer paper and put in the freezer.