Heat oven to 180ºC . Place coconut in single layer in 13 x 23 cm baking pan. Bake 18 to 20 minutes or until lightly toasted, stirring after dozen minutes. Cool completely; set aside. For crust, beat margarine and brown sugar until creamy. Add dry ingredients; mix well. Reserve 1 cup coconut for topping; stir remaining coconut into oat mixture. Press dough onto bottom of ungreased 13 x 23 cm baking pan. Bake 18 to 20 minutes or until golden brown. Cool completely. For topping, combine all ingredients, spread evenly over crust. Sprinkle with reserved coconut, pressing lightly. Cover; chill. Cut into squares, store covered in refrigerator. Nutrition Information ( 0.066666666666667 of recipe): * Calories 360 * Fat 24g * Sodium 230mg * Dietary Fiber 2g