Raspberry Coconut Bars Recipe

If you’re looking for a sweet treat that perfectly balances fruity brightness with tropical goodness, then you’re in for a real treat with my Raspberry Coconut Bars Recipe. These bars have this amazing crumbly, buttery crust layered with tangy raspberry preserves and a chewy, toasty coconut topping that just melts in your mouth. I absolutely love how this turns out every time — it’s one of those recipes I make when I want to impress friends or just savor a comforting homemade dessert. Stick with me, and I’ll guide you through every step so you can enjoy these delightful bars fresh from your own oven.

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Ingredients You’ll Need

The ingredients here combine in the best way to deliver both richness and sweet, tangy fruitiness. I always recommend using fresh, room-temperature butter and eggs because they make the batter come together beautifully and bake up just right. Also, look for good-quality raspberry preserves to get the best flavor punch.

• Butter: Use softened butter so it creams smoothly with sugar for that tender crust.
• Sugar: Regular granulated sugar works perfectly to sweeten and lighten the dough.
• Egg: Room temperature for better mixing and structure.
• Vanilla extract: Adds a subtle warmth to the bars.
• All-purpose flour: The base that holds everything together nicely.
• Baking powder: Just a pinch to keep the bars from getting too dense.
• Sweetened shredded coconut: Divided amount lets some mix with the dough and some sprinkle on top for a gorgeous texture.
• Chopped walnuts: Adds a nutty crunch and depth of flavor.
• Raspberry preserves: The star fruity layer — choose your favorite brand or homemade jam!
• White baking chips: They melt slightly to add sweet pockets that balance the tart raspberry.

Variations

I love tinkering with this Raspberry Coconut Bars Recipe depending on what I have on hand or who I’m baking for. You can easily swap out nuts or try different preserves to keep things fresh and exciting. The best part? It stays delicious however you customize it!

• Nut-Free: I’ve made this without walnuts for my nut-allergic friends by simply skipping them or adding extra coconut for texture — still fantastic!
• Alternate Berries: Try blueberry or strawberry preserves instead of raspberry for a completely different fruity vibe.
• Dark Chocolate Chips: Swap white chips for dark or semi-sweet chocolate for a richer, more decadent flavor.
• Gluten-Free: I haven’t tried it myself, but substituting with a good gluten-free flour blend should work well if you want to experiment.

How to Make Raspberry Coconut Bars Recipe

Step 1: Cream the Butter and Sugar Until Fluffy

The magic starts here. Use a stand mixer or hand mixer to cream the softened butter and sugar together for about 5-7 minutes until it’s pale and fluffy. This step is key for bars that are tender and not dense. If your butter is too cold, it won’t cream properly, so don’t rush here!

Step 2: Mix in Egg and Vanilla

Beat in the room-temperature egg and vanilla extract until fully incorporated. I discovered this trick of making sure the egg is at room temp; it blends seamlessly and creates the best texture later on.

Step 3: Add Dry Ingredients and Coconut with Nuts

Combine your flour and baking powder in a separate bowl, then gradually add them to the creamed mixture. Once the flour is mixed in, fold in 1 1/4 cups of shredded coconut and the chopped walnuts. This gives the dough a wonderful texture and flavor boost.

Step 4: Press Dough and Layer Your Bars

Grease a 13×9-inch baking pan, then press about three-quarters of the dough evenly into the bottom. I use my hands for this step because it’s easier to press the dough into every corner. Then gently spread the raspberry preserves over the crust, sprinkle white baking chips and the remaining coconut evenly on top.

Step 5: Crumble Remaining Dough on Top and Bake

Take the remaining dough and crumble it evenly over the top of the layered ingredients, then press lightly so it sticks during baking but keeps a crumbly texture. Bake in a preheated 350°F oven for 30-35 minutes until golden brown on top. Cool completely in the pan before slicing—this helps the bars set perfectly.

How to Serve Raspberry Coconut Bars Recipe

Garnishes

I like to dust the bars lightly with powdered sugar before serving to add a touch of elegance and sweetness. Sometimes a little bit of fresh raspberries on the side brightens them up beautifully, especially for guests.

Side Dishes

These bars pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert treat. For a more casual snack, they’re perfect with a cup of coffee or tea.

Creative Ways to Present

For special occasions, I cut these bars into bite-sized squares and arrange them on a pretty platter with fresh mint leaves for pops of color. They also make fantastic hand-held treats at picnics and parties when stacked in cute little boxes or tins.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store any leftover Raspberry Coconut Bars in an airtight container at room temperature — they stay fresh for up to 3 days. If my kitchen is warm, I’ll pop them in the fridge to keep them from getting too soft.

Freezing

I’ve frozen these bars many times wrapped tightly in plastic wrap and then foil to prevent freezer burn. They thaw beautifully overnight in the fridge and still taste fresh, making them a perfect make-ahead dessert.

Reheating

To revive the bars after freezing, I like to warm them slightly in a low oven (around 300°F for 5-7 minutes). This brings back that fresh-baked aroma and softens the coconut just right without drying them out.

FAQs

Final Thoughts

This Raspberry Coconut Bars Recipe holds a special place in my recipe box because it’s such a crowd-pleaser and genuinely simple to make. Whether it’s for a weekday treat or a potluck dessert, these bars always come through as a delight. I’m confident once you try making them yourself, you’ll find they become a beloved go-to, just like they did for me. So grab your ingredients, get cozy in the kitchen, and enjoy baking your own slice of happiness!

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