Cookies are one of the few things that can easily burn in the Sun Oven, and fitting a decent sized batch into the cooking chamber can be very challenging. That’s why I usually stick to bar cookies. The following recipe was adapted for the Sun Oven from the 2002 edition of Gourmet magazine. The original recipe calls for a 13- by 9- inch baking pan which does not fit in the Sun Oven. Instead I use two toaster oven size rimmed baking trays (7- by 9- inch) and either bake the cookies in two batches or stack them.

Sun Oven Coconut Raspberry Bars


1 1/2 cups sweetened flaked coconut

1 1/4 cups all-purpose flour

3/4 cup packed light brown sugar

1/2 teaspoon salt

1 1/2 sticks (3/4 cup) cold unsalted butter, cut into pieces

1 1/2 cups old-fashioned oats

3/4 cup raspberry jam


Set Sun Oven out to preheat

Spread 3/4 cup coconut evenly on a baking sheet and toast in the Sun Oven until golden, about 5 minutes, then cool.

Blend together flour, sugar, and salt in a food processor, then add butter and blend until a dough begins to form. Transfer to a bowl and knead in oats and toasted coconut until combined.

Reserve 3/4 cup dough, then press remainder evenly into the bottom of two buttered 7- by 9- inch metal baking pans and spread jam over it. Crumble reserved dough evenly over jam, the sprinkle with remaining 3/4 cup (untoasted) coconut.

Bake in preheated Sun Oven approx. 40 minutes. If you are baking both pans at once, the top one will bake slightly faster. Cool completely in pans on a rack. Loosen from sides of pans with a knife, then lift out in one piece and transfer to a cutting board.

Cut into 24 bars.

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