Raspberry Coconut Bars are bright, sweet bars with a tender crust, a tangy raspberry layer, and a toasty coconut topping. They are easy to make. They work for snacks, potlucks, or a simple dessert.
Why make this recipe
This recipe balances sweet and tart flavors. It uses simple pantry ingredients. It comes together quickly. You can make it ahead. The coconut adds a pleasant chew and a nutty finish.
How to make Raspberry Coconut Bars
Make the crust first. Bake it briefly so it firms up. Spread a thin layer of raspberry jam next. Top with a coconut crumble. Bake until golden. Cool completely, then cut into bars.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- 1 cup sweetened shredded coconut, plus extra for sprinkling
- 1/2 cup rolled oats (optional for texture)
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 to 1 cup raspberry jam or preserves (seeded or smooth)
Directions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving an overhang.
- In a bowl, combine 1 1/4 cups flour, granulated sugar, and salt. Add cold butter. Cut the butter into the flour with a pastry cutter or two forks until mixture looks like coarse crumbs. Press this into the bottom of the prepared pan to form the crust.
- Bake the crust 12 to 15 minutes. It should set but not brown heavily. Remove from oven.
- Spread the raspberry jam evenly over the warm crust. A thinner layer keeps the bars from being too sticky.
- In the same bowl, mix the remaining 1/4 cup flour, shredded coconut, oats (if using), brown sugar, egg, and vanilla. Stir until a rough crumble forms. If it seems dry, add a teaspoon of water. If too wet, add a tablespoon of flour.
- Sprinkle the coconut crumble evenly over the jam. Press gently in places so it holds together but leave some crumbly bits for texture.
- Bake 18 to 22 minutes, until the topping is golden and set. Let the pan cool on a rack to room temperature.
- Chill the pan in the refrigerator for at least 1 hour to make clean slices. Lift the bars from the pan using the parchment overhang and cut into squares.
How to serve Raspberry Coconut Bars
Serve bars chilled or at room temperature. Warm them slightly for a softer bite. Pair with tea or coffee. Add a scoop of vanilla ice cream for a dessert twist.
How to store Raspberry Coconut Bars
Store in an airtight container. Keep them in the refrigerator for up to 5 days. For longer storage, freeze the bars in a single layer on a baking sheet. Then wrap them tightly and freeze up to 3 months. Thaw in the fridge before serving.
Tips to make Raspberry Coconut Bars
- Use cold butter for a flakier crust.
- Don’t over-spread the jam. A thin layer bakes better.
- Chill before cutting. Cold bars slice cleaner.
- Toast the coconut lightly if you want extra flavor. Toast at 350°F for 5–7 minutes, stirring once.
- If you prefer less sweetness, use low-sugar jam or reduce the brown sugar in the topping by a tablespoon.
Variations
- Lemon raspberry: Add 1 teaspoon lemon zest to the jam layer.
- Nutty crunch: Stir 1/2 cup chopped almonds or pecans into the crumble.
- Gluten-free: Use a 1-to-1 gluten-free flour blend. Check texture and add an extra tablespoon of butter if needed.
- Vegan: Replace butter with coconut oil and use flax “egg” (1 tablespoon ground flax + 3 tablespoons water) in the topping. Use vegan jam.
FAQs
Q: Can I use fresh raspberries instead of jam?
A: Yes. Cook fresh raspberries with a tablespoon of sugar and a teaspoon of lemon juice until they break down and thicken. Cool slightly before spreading.
Q: Will these bars be too sweet with sweetened coconut?
A: Not usually. The jam adds tartness. If you prefer less sweet, use unsweetened shredded coconut and lower the brown sugar by a tablespoon.
Q: Can I make these in a larger pan?
A: Yes. For a 9×13-inch pan, increase ingredients by 1.5 to 2 times and adjust baking time. Watch the topping—bake until golden.
Q: How do I get clean slices?
A: Chill the bars well. Then use a sharp knife warmed in hot water and wiped dry between cuts.
Q: Can I freeze individual bars?
A: Yes. Wrap each bar in plastic wrap and place them in a freezer bag. Thaw in the fridge before serving.
Conclusion
For a classic take, try the Raspberry Coconut Magic Bars Recipe – Mom On Timeout to compare textures and techniques. If you like fruit bars with a chocolate twist, see this Chocolate Covered Strawberry Bars – Feasting on Fruit for inspiration. For a simple, store-style version, check the Raspberry Coconut Bars – Edward & Sons Trading Co. recipe notes. If you enjoy nostalgic recipes, read about Loretta Lynn’s Raspberry Snow Bars – Double Stop Bake Shop. For a vegan and gluten-free alternative idea, visit Creamy Vegan Raspberry Matcha Bars – Bakerita.
Raspberry Coconut Bars
Ingrédients
Method
- Preheat the oven to 350°F (175°C). Line an 8x8-inch pan with parchment, leaving an overhang.
- In a bowl, combine 1 1/4 cups flour, granulated sugar, and salt.
- Add cold butter. Cut the butter into the flour with a pastry cutter or two forks until mixture looks like coarse crumbs.
- Press this into the bottom of the prepared pan to form the crust.
- Bake the crust for 12 to 15 minutes until it sets but does not brown heavily.
- Spread the raspberry jam evenly over the warm crust.
- In the same bowl, mix the remaining 1/4 cup flour, shredded coconut, oats (if using), brown sugar, egg, and vanilla.
- Stir until a rough crumble forms. If it seems dry, add a teaspoon of water. If too wet, add a tablespoon of flour.
- Sprinkle the coconut crumble evenly over the jam and press gently in places.
- Bake for 18 to 22 minutes, until the topping is golden and set.
- Let the pan cool on a rack to room temperature.
- Chill the pan in the refrigerator for at least 1 hour before cutting into squares.
- Serve bars chilled or at room temperature, optionally warmed slightly or with vanilla ice cream.
