These raspberry coconut bars have a delicious cookie crust, a layer of raspberry preserves, topped with a delicious coconut mixture, and baked until lightly golden. An easy and delicious old-fashioned recipe the whole family is going to enjoy.
If you’re looking for a new dessert bar recipe, then I have a winner for you. My raspberry coconut bars are loaded with flavor and so easy to make. They’re the best of all worlds. I’ve been making these bars since my kids were little. They make a great dessert, sweet breakfast the next day, and fantastic after school snacks. In fact, my kids and their friends would frequently clean out all the leftovers the next day after I made these bars. Which was exactly what I wanted! Bars this delicious and this easy are the perfect thing for hungry kids and adults, alike, and in addition to being a tasty dessert, they’re also a welcome addition to any potluck.
Raspberry Coconut Bars
These delicious dessert bars start out with a cookie base. This crust is rich, buttery, and everything you’d want in cookie dough. Then, I add a layer of raspberry and a layer of coconut. finally, the top is covered in a delicious, simple crust that adds yet another layer of flavor and texture to this absolutely delicious dessert. What I end up with is a sweet treat that borders on decadence and always disappears whenever I make it.
Why You’ll Love This Raspberry Coconut Bar Recipe
- They have a cookie crust layer, a raspberry layer, and topped with a delicious coconut layer.
- They’re easy to make with simple ingredients that are most likely in your pantry already.
- They’re so good and have a chewy top layer that tastes amazing.
Raspberry Coconut Bars Tips and Variations
These delicious bars are so easy to make, but there are a couple of things to bear in mind. I have those for you today along with some variations I think you’ll enjoy.
- Be sure your butter is fully softened for the best mixing and texture of your cookie crust.
- Don’t overbake. As soon as your bars start to become golden, remove them from the oven.
- Let the dessert cool completely before slicing into squares.
- Try this recipe with any of your favorite jam flavors. They all work wonderfully.
- You can make this recipe with an oatmeal cookie base.
Raspberry Coconut Bars FAQ
If you have questions about this dessert, then read on. The following FAQ answers the most commonly asked questions about raspberry coconut bars.
Can these bars be made in advance?
Absolutely. They can be made the day before and then served when you’re ready.
Do these bars need to be refrigerated?
Yes. The sugar content in the raspberry jam is a breeding ground for bacteria if these bars aren’t refrigerated.
How long will these raspberry bars stay fresh?
They’ll keep for up to 5 days in the refrigerator.
Can you freeze raspberry coconut bars?
Absolutely! They’ll keep well in the freezer for up to 6 months in an air-tight, freezer-safe container or heavy-duty freezer bag.
What flavors pair well with raspberry?
- Other berries
How to Store Leftover Raspberry Coconut Bars
Store your leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze these bars in an airtight, freezer-safe container or heavy-duty freezer bag for up to 6 months.
Raspberry Coconut Bars Ingredients
This recipe only uses simple ingredients that you can easily find at your local grocery store.
- All purpose flour
- Powdered sugar
- Large eggs
- Baking powder
- Vanilla extract
- Walnuts, chopped
- Shredded coconut
- Red raspberry preserves
How to Make Raspberry Coconut Bars
Making these bars is as simple as the ingredient list. It only takes a few minutes and a few simple steps.
Step 1: Make the Cookie Crust
Mix the flour, butter, and powdered sugar together until smooth in a medium bowl. Then, spread the mixture into a 10×6 baking pan. Bake at 350 degrees until lightly browned – 20 to 25 minutes.
Step 2: Make the Raspberry and Coconut Layers
Stir all remaining ingredients, except the raspberry preserves, in a large bowl. Then, spread the raspberry preserves over the baked crust followed by the egg mixture.
Step 3: Bake
Bake for 30 minutes at 350. Let cool completely and cut into squares.
Try These Delicious Raspberry Coconut Bars Today
These raspberry coconut bars are rich, sweet, and oh, so tasty. They’re also incredibly easy to make which is a HUGE bonus! If you need a sweet treat that’s fast and easy and always a crowd-pleaser, then you’ve found it. Give this recipe a try, and get ready to fall in love.
More Delicious Raspberry Desserts You Might Enjoy
Raspberry Cream Cheese Pastry – A delicious raspberry dessert made with a sweet cream cheese filling, a homemade raspberry sauce, stuffed inside a crescent ring, baked until golden brown and drizzled with glaze.
Raspberry Cream Cheese Bites – These delicious bite-size treats are also made with a sweet cream cheese mixture and homemade raspberry sauce, rolled up like crescents, baked and dusted with powdered sugar.
Lemon Raspberry Crumb Bars – These delicious crumb bars are easy to make, have a raspberry filling and a crumb topping. Easy and delicious!
And, here is a delicious Raspberry Pretzel Salad, from Deliciously Seasoned, that you might enjoy as well.
Raspberry Coconut Bars
These delicious and chewy raspberry coconut bars are an old-fashioned dessert bar recipe with three layers of deliciousness, a cookie crust layer, a raspberry jam layer and a coconut mixture on top. Then it’s baked until golden.
For the Crust
- 1 cup all purpose flour
- ½ cup butter
- 3 tablespoon powdered sugar
For the Raspberry and Coconut Layers
- 2 large eggs
- 1 cup sugar
- 1 cup walnuts chopped
- ½ cup coconut
- ¼ cup flour
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup red raspberry preserves
For The Crust
In a medium bowl, mix flour, butter and powdered sugar until smooth.
Spread evenly in a 10 x 6 inch baking dish.
Bake until lightly browned (20-25 minutes).
For the Raspberry and Coconut Layers
In a medium mixing bowl, mix remaining ingredients, except the raspberry preserves.
Spread the raspberry preserves over the baked shortbread.
Next, spread the egg mixture over the raspberry preserves.
Bake for 30 minutes.
Remove from the oven. Let cool and cut into squares.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Calories: 471kcalCarbohydrates: 60gProtein: 6gFat: 24gSaturated Fat: 10gCholesterol: 71mgSodium: 189mgPotassium: 165mgFiber: 2gSugar: 39gCalcium: 43mgIron: 2mg
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