If you’re on the hunt for a dessert that’s both nostalgic and utterly crave-worthy, you’ve got to try this Raspberry Coconut Bars Recipe. I absolutely love how these bars come together with a golden, buttery crust and that luscious raspberry preserves center—plus, the toasted coconut and white baking chips add this wonderful texture and sweetness you won’t want to miss. Trust me, once you make these, they’ll quickly become a favorite treat you’ll want to share (or maybe keep all to yourself!).
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have most of these in your pantry, making the recipe super accessible.
- Perfect Texture: A tender, buttery crust with chewy coconut and a fruity jam layer for balance.
- Crowd Pleaser: This recipe is always a hit at family gatherings and potlucks — everyone asks for the secret!
- Versatile & Customizable: You can swap nuts or jam flavors easily to suit your taste or what’s in season.
Ingredients You’ll Need
This Raspberry Coconut Bars Recipe comes together with straightforward ingredients that pack so much flavor and texture. What I love is how the shredded coconut and walnuts provide a little crunch and chew, complementing the sweet and tart raspberry preserves perfectly.
- Butter: Use softened unsalted butter for that rich, creamy base that makes the crust buttery and tender.
- Sugar: Granulated sugar helps with browning and that slight crunch on the crust’s top layer.
- Egg: A large egg at room temperature helps bind everything together beautifully.
- Vanilla Extract: Just a splash adds warmth and depth of flavor.
- All-Purpose Flour: The structure of these bars depends on this—don’t substitute without adjusting.
- Baking Powder: Gives a subtle lift so the bars aren’t too dense.
- Sweetened Shredded Coconut: Divided to use in dough and topping—it toasts lightly in the oven, releasing amazing aroma.
- Chopped Walnuts: Adds a satisfying nuttiness, but feel free to swap with pecans or almonds.
- Raspberry Preserves: The heart of the recipe, giving tart sweetness and that bright berry flavor.
- White Baking Chips: These melt into little creamy pockets that contrast deliciously with the jam.
Variations
While this Raspberry Coconut Bars Recipe is fantastic as is, one of my favorite things is making it my own. Don’t hesitate to experiment with add-ins or make it suit your dietary needs—you might find a new favorite twist!
- Nut-Free Version: I’ve made these without walnuts by doubling the coconut, and they’re still just as good and perfect for nut allergies.
- Different Jam Flavors: Blueberry or strawberry preserves also work beautifully here. I switched it up when raspberries were out of season and loved the result.
- Dark Chocolate Chips: Swap white baking chips for dark chocolate if you want a richer, bittersweet touch.
- Gluten-Free: Use a 1:1 gluten-free flour blend; just watch the texture—they might be a bit more crumbly but still delicious.
How to Make Raspberry Coconut Bars Recipe
Step 1: Cream the Butter and Sugar
Start by softening your butter to room temperature—that’s key for getting it to cream up fluffy. Using a stand mixer or hand mixer, beat together the butter and sugar for about 5 to 7 minutes until the mixture lightens in color and has a creamy, fluffy texture. This step sets the stage for that melt-in-your-mouth crumb we all love.
Step 2: Mix in Egg and Vanilla
Next, beat in the large egg (make sure it’s at room temp to avoid curdling!) and vanilla extract until fully incorporated. At this point, your batter should look smooth and glossy.
Step 3: Combine Dry Ingredients and Add Coconut & Nuts
Whisk together the flour and baking powder in a separate bowl, then gradually add this to your butter mixture. Don’t rush—mix just until combined to keep the texture tender. Now stir in 1 1/4 cups of that sweetened shredded coconut along with the walnuts. I love how this combo gives the dough a little heft and a delicious chewiness.
Step 4: Assemble the Bars
Grab a greased 13×9-inch baking pan and press about three-quarters of your dough evenly across the bottom. Spread the raspberry preserves on top—you want a nice, even layer but not so thick that it oozes everywhere. Sprinkle white baking chips and the remaining 3/4 cup shredded coconut over the preserves. Finally, crumble the rest of the dough on top and press lightly; this crumbly topping adds such a lovely golden finish.
Step 5: Bake and Cool
Bake in a 350°F oven for 30 to 35 minutes, or until the top is golden brown and you can smell that gorgeous toasted coconut aroma wafting through your kitchen. Cool the pan on a wire rack before slicing into generous bars. This cooling step is important—it helps everything set up perfectly and makes slicing easier.
Pro Tips for Making Raspberry Coconut Bars Recipe
- Soften Butter Properly: I learned that using butter too cold makes mixing harder and the texture dense—leave it on your counter at least 30 minutes beforehand.
- Don’t Overmix the Dough: Mixing flour just until incorporated prevents tough bars — gently fold in dry ingredients and mix on low speed.
- Even Jam Layer: Use the back of a spoon or an offset spatula to spread jam evenly and thinly to avoid sogginess.
- Watch the Bake Time: I once overshot the baking time and ended up with chewy rather than tender bars—start checking around 30 minutes.
How to Serve Raspberry Coconut Bars Recipe
Garnishes
I like to dust these bars lightly with powdered sugar for a pretty finish and a touch of extra sweetness. For special occasions, a little fresh raspberry or a sprinkle of toasted coconut flakes on top really elevates the look and flavor.
Side Dishes
These bars go beautifully with a scoop of vanilla ice cream or some fresh whipped cream. They also pair nicely with a hot cup of coffee or tea for an afternoon treat that feels cozy and indulgent.
Creative Ways to Present
For get-togethers, I like cutting the bars into mini bite-sized squares and arranging them on a pretty platter with edible flowers or fresh mint leaves. Another favorite is layering broken pieces in a glass trifle dish with whipped cream for a no-bake dessert twist that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
I usually store leftover bars in an airtight container at room temperature for up to 3 days, but honestly, they rarely last that long! If it’s warm in your kitchen, keep them in the fridge to prevent the coconut from becoming too soft.
Freezing
Freezing these bars works great if you want to batch-bake for later. Wrap individual bars tightly in plastic wrap, then store in a freezer bag for up to 2 months. When you’re ready, thaw at room temperature for a couple hours—they taste almost as fresh as day one.
Reheating
If you prefer them warm (and who doesn’t!), I pop a bar in the microwave for about 15 seconds. Be careful not to overdo it or the jam gets too hot and runny. You can also warm them briefly in a low oven (300°F for 5-7 minutes) to get that toasted coconut aroma back.
FAQs
-
Can I use fresh raspberries instead of raspberry preserves?
Fresh raspberries alone won’t have enough thickness to create the perfect layer in these bars. You’d need to cook them down with sugar into a jam-like consistency first to avoid a soggy base.
-
What can I substitute for white baking chips?
If you can’t find white baking chips, semi-sweet or milk chocolate chips work great as alternatives. You can also try chopped white chocolate bars or butterscotch chips for a different but delicious flavor.
-
How do I prevent the coconut from burning?
The sprinkle of coconut on top may toast and darken, but shouldn’t burn if you keep an eye on the baking time and oven temperature. If your oven runs hot, tent the pan with foil toward the end of baking.
-
Can I make this recipe vegan?
You can try substituting vegan butter and a flax egg for the regular egg, but the texture might differ slightly. Also, check that your baking chips and preserves are vegan-friendly—some contain dairy or gelatin.
Final Thoughts
This Raspberry Coconut Bars Recipe has truly become a staple in my recipe box because it blends simple ingredients into something irresistibly delicious every single time. I love sharing it with friends because it’s such a crowd-pleaser, and hearing their “wow” moments makes me smile every time. If you want a no-fuss dessert with that perfect mix of sweet, tart, and nutty, do yourself a favor and try these bars—you’ll thank me!
Print
Raspberry Coconut Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Total Time: 50-55 minutes plus cooling time
- Yield: 24 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Raspberry Bars with Coconut are delightful treats featuring a buttery crust mixed with shredded coconut and walnuts, topped with sweet raspberry preserves and white baking chips. Baked to golden perfection, these bars offer a perfect balance of tangy fruit and rich coconut flavor, ideal for snacking 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 Topping:
- 1 jar (12 ounces) raspberry preserves
- 1 cup white baking chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the bars.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy, about 5-7 minutes, to ensure a smooth and airy dough base.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated, which helps bind the dough and adds flavor.
- Combine Dry Ingredients: In a separate bowl, combine the all-purpose flour and baking powder, then gradually add this mixture to the creamed butter mixture, beating gently until just combined to avoid toughening the dough.
- Mix in Coconut and Walnuts: Stir in 1 1/4 cups of the shredded coconut and the chopped walnuts, distributing evenly throughout the dough for texture and flavor.
- Form Base Layer: Press about three-quarters of the dough evenly into a greased 13×9-inch baking pan, creating a solid base layer for the bars.
- Spread Raspberry Preserves: Spread the raspberry preserves evenly over the dough layer, ensuring full coverage for a sweet and tangy middle layer.
- Add Toppings: Sprinkle the white baking chips and the remaining 3/4 cup shredded coconut over the preserves to add sweetness and coconut texture to the top.
- Crumble Remaining Dough: Crumble the remaining dough over the top of the preserves and toppings, then press lightly to secure the topping layer.
- Bake: Bake the bars in the preheated oven for 30-35 minutes, or until the edges are golden brown and the top is set and lightly browned.
- Cool and Cut: Allow the bars to cool completely in the pan on a wire rack before cutting into approximately 24 bars for serving.
Notes
- Ensure the butter is softened but not melted for the best dough consistency.
- Room temperature egg helps to blend ingredients smoothly.
- Do not overmix after adding flour to avoid tough bars.
- Allow bars to cool completely before cutting to prevent crumbling.
- Can substitute raspberry preserves with other fruit preserves as desired.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 15g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 25mg
