If you’re on the hunt for a delightful treat that’s both fruity and tropical, you’re going to adore this Raspberry Coconut Bars Recipe. I absolutely love how these bars strike the perfect balance between a buttery, tender crust and a bright, jammy raspberry center, all topped off with toasted coconut and a sprinkle of white baking chips. Trust me, once you try making these, they’ll quickly become your go-to dessert for casual gatherings or a sweet snack any time of day.
Why You’ll Love This Recipe
- Perfect Texture Contrast: The buttery crust with chewy coconut and crunchy walnuts makes every bite interesting.
- Easy to Make: With simple ingredients and straightforward steps, you’ll breeze through this baker’s favorite.
- Family Favorite: I still remember my family going crazy over these bars when I first baked them.
- Great Make-Ahead Treat: These bars keep well and are perfect for sharing or gifting.
Ingredients You’ll Need
This Raspberry Coconut Bars Recipe brings together classic pantry staples with a few special touches like shredded coconut and raspberry preserves that make all the difference. Since you’ll rely on the texture and moisture balance here, choosing fresh ingredients will really pay off.
- Butter: I use unsalted and softened butter so I can control the saltiness and it creams easily with the sugar.
- Sugar: Simple granulated sugar works perfectly for a tender crumb and sweetness.
- Egg: Room temperature eggs help the mixture blend smoothly.
- Vanilla extract: Adds a warm depth of flavor that’s subtle but essential.
- All-purpose flour: The foundation of the crust; make sure it’s properly measured.
- Baking powder: Just a touch to lighten the bars without making them cakey.
- Sweetened shredded coconut: Divided use keeps it toasted on top and tender inside.
- Chopped walnuts: Adds a nice crunch, but you can swap for pecans or skip if you prefer.
- Raspberry preserves: This is the star of the show – I recommend a high-quality jar for vibrant flavor.
- White baking chips: They melt slightly and add sweet pockets throughout, balancing the tartness of raspberry.
Variations
One of my favorite things about this Raspberry Coconut Bars Recipe is how adaptable it is! Feel free to make it your own by swapping out nuts or adding some extra texture or zest. That’s what baking is all about—making it suit your taste and the occasion.
- Nut-Free: I sometimes skip the walnuts for a smooth texture, especially when serving to nut-allergic friends; the coconut alone still adds plenty of bite.
- Mixed Berry Twist: Swap raspberry preserves with mixed berry or strawberry for a slightly different fruit flavor my family also loves.
- Dark Chocolate Chips: For a richer bar, try replacing white baking chips with dark chocolate chips—it adds a lovely bittersweet contrast.
- Gluten-Free: I’ve had success using a 1-to-1 gluten-free flour blend, just watch for a slightly different bake time and texture.
How to Make Raspberry Coconut Bars Recipe
Step 1: Cream the Butter and Sugar
Start by preheating your oven to 350°F. Then, grab a large bowl and beat your softened butter and sugar together until the mixture is light and fluffy—this usually takes around 5 to 7 minutes if you have an electric mixer. I find this step crucial because it incorporates air, giving the bars a tender crumb instead of dense and heavy.
Step 2: Add the Wet Ingredients
Next, beat in the egg and vanilla extract. Make sure your egg is at room temperature—it helps everything come together smoothly without causing the butter mixture to seize or curdle.
Step 3: Combine Dry Ingredients and Mix In
Whisk together your all-purpose flour and baking powder in a separate bowl, then gradually add this into your creamed mixture. When mixing, do it just until combined to avoid tough bars. Stir in 1 and 1/4 cups of shredded coconut and the chopped walnuts right here too.
Step 4: Assemble Your Bars
Press about three quarters of your dough evenly into the bottom of a greased 13×9-inch baking pan. I find using your hands works better than a spatula here to get a nice compact base. Spread the raspberry preserves evenly over this layer—don’t skimp! Then sprinkle the white baking chips and remaining coconut over the jam layer. Finally, crumble the rest of your dough over the top in clumps, pressing lightly to hold it together but keeping it somewhat rustic.
Step 5: Bake to Golden Perfection
Bake for about 30 to 35 minutes until the top turns a beautiful golden brown. You’ll know it’s done when the edges start pulling away slightly from the pan and the coconut topping smells toasted. After baking, cool completely on a wire rack before slicing into bars—this helps everything set and makes cutting cleaner.
Pro Tips for Making Raspberry Coconut Bars Recipe
- Softened Butter is Key: I learned the hard way that cold butter won’t cream well and can lead to a tougher crust—so plan ahead!
- Don’t Overmix: Once you add the flour, stop mixing as soon as it’s incorporated to keep your bars tender.
- Even Jam Layer: Spread the raspberry preserves evenly for consistent moistness and flavor in every bite.
- Cool Fully Before Cutting: Warm bars can crumble—patience here pays off for neat squares.
How to Serve Raspberry Coconut Bars Recipe
Garnishes
I like to dust these bars lightly with powdered sugar just before serving to add a touch of elegance and sweetness. Sometimes, a few fresh raspberries on top brighten things up and hint at the flavors inside. Toasted coconut flakes sprinkled over the bars right after baking also add a great visual and flavor pop.
Side Dishes
These bars pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream if you want to dress them up. For a cozy afternoon, I serve them with a cup of hot tea or fresh coffee—comfort food at its best.
Creative Ways to Present
For special occasions, I’ve layered these bars in a pretty glass dish with whipped cream and fresh berries to create a quick trifle-inspired dessert. You can also cut them into bite-sized squares and serve on a festive platter with a bowl of raspberry jam for dipping—fun for parties!
Make Ahead and Storage
Storing Leftovers
I usually keep leftover raspberry coconut bars stored in an airtight container at room temperature for up to 3 days. If your kitchen is warm, the fridge is a safer bet. Just make sure they’re wrapped well to prevent drying out.
Freezing
These bars freeze beautifully! I wrap them tightly in plastic wrap followed by foil, then pop them in the freezer for up to 2 months. When I want a treat, I thaw them overnight in the fridge and bring them to room temp before serving—super convenient for last-minute dessert needs.
Reheating
If you enjoy your bars warm, I reheat single slices in the microwave for about 15 seconds or pop a few in a low-temperature oven (300°F) for 5 to 7 minutes. This helps bring back that fresh-baked, melty feeling without drying them out.
FAQs
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Can I use fresh raspberries instead of raspberry preserves in this Raspberry Coconut Bars Recipe?
Fresh raspberries can work, but they’ll add more moisture and juice to the bars, which may affect the texture. If you want to use fresh fruit, I recommend cooking them down into a thick jam first or mixing with a bit of sugar and cornstarch to reduce excess liquid. Otherwise, preserves give you that perfect concentrated raspberry flavor and consistency every time.
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What kind of coconut should I use for these bars?
The recipe calls for sweetened shredded coconut, which caramelizes nicely when baked and balances the tart raspberry flavor. Unsweetened can be used, but the bars might turn out less sweet, so you could add a bit more sugar to compensate. Flaked coconut is less ideal because it tends to be larger and may not distribute well.
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How do I prevent the bars from being too dry or crumbly?
Softened butter and not overmixing the dough are your best friends here. Also, don’t overbake—start checking around 30 minutes. Cooling the bars completely before slicing lets everything set up so they hold together well and don’t crumble apart.
Final Thoughts
Honestly, this Raspberry Coconut Bars Recipe has become a staple in my kitchen because it’s easy, delicious, and loved by everyone who tries it. I still think back to the first time I baked it for my family party—the bars vanished so fast! You’ll enjoy how effortlessly it comes together with simple ingredients and how every bite feels like a small celebration. So go ahead, give this recipe a try, and I’m confident you’ll have a new favorite dessert to share.
Print
Raspberry Coconut Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Total Time: 55-60 minutes plus cooling
- Yield: 2 dozen bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully sweet and chewy Raspberry Bars with Coconut combine a buttery crust, tangy raspberry preserves, and a crunchy coconut topping, perfect for a delicious homemade treat or dessert.
Ingredients
For the Dough:
- 3/4 cup butter, softened
- 1 cup sugar
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 2 cups sweetened shredded coconut, divided
- 1/2 cup chopped walnuts
For the Filling and Topping:
- 1 jar (12 ounces) raspberry preserves
- 1 cup white baking chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready when your bars are assembled.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar using a mixer until the mixture is light and fluffy, approximately 5-7 minutes. This creates a smooth base for your dough.
- Add Egg and Vanilla: Beat the egg and vanilla extract into the creamed butter and sugar mixture until well combined, ensuring an even texture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder. Then gradually add this to the wet mixture, beating to incorporate fully without overmixing.
- Mix in Coconut and Walnuts: Stir in 1 1/4 cups of the shredded coconut and the chopped walnuts into the dough, distributing them evenly.
- Press Bottom Layer: Take about three-quarters of the dough and press it evenly into a greased 13×9-inch baking pan, forming the base layer.
- Spread Raspberry Preserves: Spread the entire jar of raspberry preserves evenly over the dough base, ensuring full coverage for a fruity layer.
- Add Chips and Coconut Topping: Sprinkle the white baking chips over the raspberry layer, then evenly scatter the remaining 3/4 cup of shredded coconut on top.
- Top with Remaining Dough: Crumble the remaining dough over the filling and topping layers. Press lightly to secure, but keep a slightly crumbly texture.
- Bake the Bars: Place the pan into the preheated oven and bake for 30-35 minutes or until the bars are golden brown and set.
- Cool and Serve: Remove the bars from the oven and let them cool completely in the pan on a wire rack before cutting into approximately 2 dozen bars for serving.
Notes
- Be sure to use room temperature egg and softened butter to ensure proper mixing and texture.
- Pressing the dough lightly on top helps maintain a crumbly texture rather than it becoming a solid crust.
- You can substitute walnuts with pecans or almonds if preferred.
- For a gluten-free version, use a gluten-free all-purpose flour blend.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 bar (approximate)
- Calories: 180
- Sugar: 15g
- Sodium: 65mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
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