If you’re on the hunt for a sweet, tangy treat that’s both nostalgic and refreshing, you’re going to love what I’ve got for you. This Raspberry Coconut Bars Recipe is one of those desserts that brings everyone to the kitchen, asking for just one more bite. Trust me, once you try these bars, you’ll understand why they’ve become a staple in my household – soft, buttery crust meets the tart burst of raspberry preserves, topped lovingly with crunchy coconut and white baking chips. Ready to dive in? Let’s bake some magic!
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The combination of tart raspberry jam and sweet coconut is irresistible and wonderfully refreshing.
- Simple Ingredients & Easy Steps: If you can cream butter and sugar, you’re halfway there—no complicated techniques needed!
- Great for Families and Parties: These bars cut beautifully and hold up well for sharing with friends or packing in lunchboxes.
- Make-Ahead Friendly: You can bake them a day or two in advance without losing freshness, perfect for busy days.
Ingredients You’ll Need
The ingredients for this Raspberry Coconut Bars Recipe are simple pantry staples, but each one plays a crucial role in creating the perfect texture and flavor. Shopping tip: use high-quality raspberry preserves for the best jammy impact, and if you can find sweetened shredded coconut that’s fresh, you’ll notice a big difference in flavor.
- Butter: Use softened butter to help create a tender, buttery crust that feels like a cloud with a slight crisp on the edges.
- Sugar: Regular granulated sugar works perfectly to balance the tartness of the raspberry preserves.
- Egg: Make sure it’s at room temperature to blend smoothly and give the bars a nice lift.
- Vanilla Extract: Adds subtle warmth and depth – I never skip this!
- All-purpose Flour: The base of the dough, giving it structure and just the right crumb.
- Baking Powder: Just a touch to keep the crust light but not cake-like.
- Sweetened Shredded Coconut: Divided to sprinkle and mix – this adds chewiness and a tropical twist.
- Chopped Walnuts: Optional but adds a beautiful crunch and nutty flavor.
- Raspberry Preserves: The star ingredient – tart, sweet, and perfect for spreading.
- White Baking Chips: A sweet contrast that melts into small pockets of creamy goodness.
Variations
I love how this Raspberry Coconut Bars Recipe is a blank canvas waiting for your creative spin. Sometimes I swap out walnuts for pecans or leave nuts out for a nut-free treat. Other times I mix in a bit of lemon zest for extra zing. Feel free to play around and make these bars truly your own!
- Nut-Free Version: Simply skip the walnuts for a kid-friendly, allergy-safe option that’s just as delicious.
- Fruit Variations: Try swapping raspberries for strawberry or even apricot preserves; I once made a peach version that had my whole family asking for the recipe.
- Extra Crunch: Sprinkle some toasted coconut flakes on top before baking for a toasted, crispy finish.
- Chocolate Twist: Use semi-sweet or dark chocolate chips instead of white for a richer taste.
How to Make Raspberry Coconut Bars Recipe
Step 1: Cream the Butter and Sugar Until Fluffy
This step is where the magic begins. Using an electric mixer, beat your softened butter and sugar for about 5 to 7 minutes until the mixture is light and fluffy. I discovered this trick early on—it makes the crust tender and gives the bars that melt-in-your-mouth texture everyone raves about. Don’t rush it; patience here pays off.
Step 2: Mix in Egg, Vanilla, Flour, and Baking Powder
Once your butter and sugar are perfectly whipped, add the egg and vanilla. Beat until combined. Then, gradually mix in the all-purpose flour and baking powder. I like to add the flour slowly to avoid overworking the dough because you want it just combined—not tough. It’s easy to keep this tender but structured with a gentle hand.
Step 3: Stir in Coconut and Nuts
Next comes the shredded coconut and chopped walnuts. Stir in 1 1/4 cups of coconut and all the nuts right into the dough. This is where the texture starts to shine. I always recommend chopping your walnuts coarsely so each bite has that delightful crunch rather than a dusting of nuts.
Step 4: Assemble the Bars
Press about three-quarters of your dough evenly into a greased 13×9-inch pan to form the bottom layer. Then spread the raspberry preserves generously over the dough. Here’s a little tip I learned: warming your preserves slightly in the microwave (about 20 seconds) makes spreading easier without tearing the crust underneath.
Step 5: Add White Chips, Remaining Coconut, and Crumble the Top
Sprinkle the white baking chips evenly over the preserves, then add the remaining 3/4 cup of coconut on top of that. Finally, crumble the reserved remaining dough over everything and lightly press it down. This crumbly top adds a textural contrast I absolutely adore.
Step 6: Bake and Cool
Bake your creation in a preheated 350°F oven for about 30 to 35 minutes, until the top turns golden brown and smells heavenly. I always watch closely after 30 minutes to avoid over-baking, which can dry out the edges. Once baked, cool completely in the pan on a wire rack before cutting into bars. Cooling helps everything set up perfectly for clean cutting.
Pro Tips for Making Raspberry Coconut Bars Recipe
- Room-Temp Eggs Matter: I’ve found that eggs at room temperature combine more evenly, making your dough smoother and helping the bars rise just right.
- Don’t Overmix the Flour: Mixing the flour just until combined keeps your bars tender, instead of tough and chewy.
- Warm the Preserves for Easy Spreading: Slightly heating the raspberry preserves prevents tears in the bottom layer and gives a smoother jam layer.
- Use a Sharp Knife for Cutting: To get clean and pretty bars, I swipe a sharp knife dipped in hot water between cuts. It helps avoid crumbly edges!
How to Serve Raspberry Coconut Bars Recipe
Garnishes
I often dust these bars lightly with powdered sugar just before serving. It adds a sweet little touch and looks so pretty on the bright raspberry topping. Sometimes I even top them with a few fresh raspberries and a sprinkle of toasted coconut flakes for a little extra flair.
Side Dishes
These bars pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. If you’re serving them at brunch, try alongside a cup of herbal tea or a fruity sangria to complement the tart raspberry notes.
Creative Ways to Present
For parties, I like to cut the bars into bite-sized squares and serve them on a pretty platter layered with banana leaves or parchment. For the holidays, adding edible flowers or a drizzle of white chocolate over the top makes them feel extra special—and my guests always ask for the recipe.
Make Ahead and Storage
Storing Leftovers
Once cooled, these bars keep wonderfully in an airtight container at room temperature for up to 3 days. I actually find the flavors deepen a bit overnight, making them even tastier the next day. Just keep them away from heat or sunlight to preserve freshness.
Freezing
If you want to make these bars ahead of time, they freeze beautifully. I wrap them tightly in plastic wrap and then foil, freezing for up to 2 months. When ready, I thaw them in the fridge overnight to avoid any sogginess. Perfect for holiday prepping!
Reheating
To enjoy leftovers warm, pop a few bars in the microwave for 10-15 seconds or heat them briefly in a 300°F oven for about 5 minutes. This revives the gooey white baking chips and makes the bars taste freshly baked, just like the first day.
FAQs
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Can I substitute the raspberry preserves with another fruit preserve?
Absolutely! While raspberry preserves offer a lovely tart balance here, you can use strawberry, apricot, or even blueberry preserves. Just choose one with a thick consistency to prevent the bars from getting soggy.
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Can I make these bars gluten-free?
You can swap the all-purpose flour for a gluten-free baking mix that’s meant to replace regular flour one-to-one. Be sure it contains xanthan gum or another binder to hold the bars together well. The texture might be slightly different but still delicious!
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Is it okay to use unsweetened coconut?
You can, but keep in mind unsweetened coconut will reduce the bar’s overall sweetness. If you prefer that, go for it! Just consider adding an extra tablespoon of sugar to the dough if you want to compensate.
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Can I use salted butter for this recipe?
It’s best to use unsalted butter so you can control the salt level precisely, but if salted butter is all you have, just skip adding any extra salt elsewhere and the bars will still turn out great.
Final Thoughts
What I adore most about this Raspberry Coconut Bars Recipe is how it feels like a warm embrace in dessert form—simple, comforting, and bursting with fresh flavor. Whether you’re new to baking or seasoned in the kitchen, these bars are foolproof, crowd-pleasing, and perfect any time you want to add a little sunshine to your day. So, grab your ingredients, roll up your sleeves, and let’s make some memories with this delicious treat—I promise you’ll be making them again and again!
Print
Raspberry Coconut Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes plus cooling time
- Yield: 24 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Raspberry Bars with Coconut are a delightful treat featuring a buttery crust and crumbly topping packed with sweet shredded coconut and walnuts, layered with luscious raspberry preserves and white baking chips. Perfect for a snack or dessert, they combine rich textures and flavors in every bite.
Ingredients
Base and Topping
- 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
Filling and Decoration
- 1 jar (12 ounces) raspberry preserves
- 1 cup white baking chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is hot and ready when the bars are assembled for baking.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and sugar together for 5 to 7 minutes until the mixture becomes light and fluffy. This step is crucial for a tender texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract into the creamed butter and sugar mixture until fully combined, adding moisture and flavor to the dough.
- Combine Dry Ingredients and Mix: In a separate bowl, combine the all-purpose flour and baking powder. Gradually add these dry ingredients to the wet mixture, beating slowly to form a crumbly dough.
- Incorporate Coconut and Walnuts: Stir in 1 1/4 cups of shredded coconut and the chopped walnuts evenly throughout the dough.
- Press Base Layer: Grease a 13×9-inch baking pan. Press about three-quarters of the dough firmly into the bottom of the pan to create the base layer.
- Spread Raspberry Preserves: Evenly spread the entire jar (12 ounces) of raspberry preserves over the pressed dough base for a fruity filling.
- Add Chips and Coconut Topping: Sprinkle the white baking chips evenly over the raspberry layer, then top with the remaining 3/4 cup of shredded coconut.
- Crumble Remaining Dough: Take the reserved quarter of the dough, crumble it over the top of the layered ingredients, and press lightly to hold together without compacting fully.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the top is golden brown and cooked through.
- Cool and Serve: Remove from the oven and cool in the pan on a wire rack to set. Once cooled, cut into approximately 24 bars and serve.
Notes
- For best results, use room temperature egg and butter to achieve the right dough consistency.
- You can substitute walnuts with pecans if preferred or omit nuts for a nut-free version.
- If you like a more tart flavor, opt for seedless raspberry preserves or mix with a bit of lemon zest in the filling.
- 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
- Calories: 230 kcal
- Sugar: 17 g
- Sodium: 90 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 35 mg
