Description
Raspberry Coconut Bars are a sweet and tangy dessert made with a buttery crust, raspberry jam, and a chewy coconut topping. Perfect for parties or afternoon treats.
Ingredients
Units
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- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup raspberry jam
- 3 large eggs
- 1 cup packed light brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups sweetened shredded coconut
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan or line with parchment paper.
- In a large bowl, cream together butter and granulated sugar until light and fluffy.
- Mix in 2 cups of flour and 1/4 teaspoon salt until crumbly. Press the mixture evenly into the prepared pan.
- Bake the crust for 15–20 minutes or until lightly golden. Let cool slightly.
- Spread raspberry jam evenly over the cooled crust.
- In a separate bowl, beat eggs with brown sugar and vanilla until well combined.
- Stir in 1/2 cup flour, baking powder, and 1/4 teaspoon salt.
- Fold in shredded coconut.
- Spread the coconut mixture evenly over the raspberry layer.
- Bake for 25–30 minutes or until the top is golden and set.
- Cool completely in the pan before cutting into bars.
Notes
- You can substitute raspberry jam with other berry jams if desired.
- Bars can be stored in an airtight container at room temperature for up to 4 days.
- For cleaner cuts, chill the bars before slicing.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 18g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
