These come from Taste of Home, but I've modified them a bit, and they're a holiday baking mainstay for me. I like to use my own black raspberry freezer jam which I make each summer.
¾ C butter, softened
1 C sugar
1 egg
½ tsp vanilla extract
2 C flour
¼ tsp baking powder
2 C sweetened shredded coconut, divided
½ C chopped walnuts
1 jar (12 oz) raspberry preserves
¾-1 C mini or regular chocolate chips (you'll need less if you use mini, but either's fine)
Preheat oven to 350°F. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and baking powder; gradually beat into creamed mixture. Stir in 1¼ cups coconut and the walnuts.
Press ¾ of the dough into a greased 13" x 9" baking pan. Spread with preserves. Sprinkle with chips and remaining coconut. Crumble remaining dough over the top; press lightly.
Bake until golden brown, 30-35 minutes. Cool in pan on a wire rack. Cut into bars.