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Raspberry Coconut Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 29 reviews
  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 3 hours 10 minutes (including cooling time)
  • Yield: 12 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Raspberry Coconut Bars combine a buttery, dense base with a vibrant layer of raspberry jam and a sweet, toasted coconut topping. Perfect for a delicious homemade treat, they feature a balance of tartness and sweetness, baked to golden perfection. Ideal for serving at gatherings or as an everyday indulgence, these bars require simple ingredients and straightforward steps, resulting in a delightful dessert with a chewy, nutty texture and fruity burst.

Ingredients

Base Layer

  • 3/4 cup unsalted butter (168 grams), softened
  • 1/3 cup granulated sugar (66 grams)
  • 1 1/2 cups all-purpose flour (188 grams)
  • 1 tablespoon cornstarch (corn flour)

Jam Layer

  • 3/4 cup raspberry jam (about 300 grams, almost full jar)

Coconut Topping

  • 1 large egg
  • 1 large egg white (discard yolk)
  • 3 tablespoons granulated sugar
  • 1 2/3 cups sweetened flaked coconut

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for baking the bars.
  2. Prepare Baking Pan: Line an 8×8 inch (20×20 cm) baking pan with baking paper, leaving an overhang for easy removal. Alternatively, line with aluminum foil and lightly grease it.
  3. Make Base Layer: In a medium bowl, beat the softened butter and 1/3 cup sugar together until combined. Gradually mix in the flour and cornstarch with the mixer on low speed, stopping as soon as the flour is just combined to retain thickness.
  4. Bake Base: Press the thick dough mixture evenly into the bottom of the prepared pan. Bake in the preheated oven for about 20 minutes or until the top looks set and starts to turn golden around the edges. Remove from oven but keep the oven on.
  5. Prepare Coconut Topping: While the base bakes, whisk together the whole egg, egg white, and 3 tablespoons sugar in a small bowl until blended. Stir in the sweetened flaked coconut until evenly mixed.
  6. Assemble Bars: Once the base is baked, carefully spread the raspberry jam evenly over it. Then spoon small dollops of the coconut mixture on top, covering most or all of the jam layer.
  7. Bake Bars: Return the pan to the oven and bake at 325°F (160°C) for 30-35 minutes until the coconut topping turns a golden brown color.
  8. Cool and Slice: Remove the bars from the oven and allow them to cool completely in the pan. Use the parchment overhang to lift the bars out, place on a cutting board, and slice into 12 servings with a sharp knife.

Notes

  • Use softened butter to ensure it incorporates well with sugar and flour for the base.
  • Do not overmix the flour into the butter mixture; the dough should be thick and crumbly rather than smooth.
  • Spreading the jam evenly is important to balance flavors in each bite.
  • Cover the jam mostly with the coconut mixture to prevent the jam from bubbling over during baking.
  • Cool the bars fully before slicing to maintain clean cuts and proper structure.
  • If desired, you can line with aluminum foil instead of baking paper, but make sure to grease it well for easy removal.

Find it online: https://dishmelt.com/raspberry-coconut-bars-recipe/