Raspberry Coconut Bars Recipe

If you’re on the hunt for a sweet treat that’s perfectly balanced between tart and tropical, you’re in for a real delight with this Raspberry Coconut Bars Recipe. I absolutely love how these bars bring together the bright zing of raspberry preserves with the chewy, nutty charm of shredded coconut. Whether you’re baking for a crowd or just want a cozy dessert to enjoy with your afternoon tea, these bars are fan-freaking-tastic and pretty straightforward to make. Stick around, because I’m sharing all my best tips to help you nail this recipe every single time!

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Ingredients You’ll Need

I like to keep the ingredient list fairly simple here. Most of these you might already have in your pantry or freezer, which makes whipping these Raspberry Coconut Bars a total breeze. Here’s what you’ll want to look for to get the best results.

• Butter: Use softened unsalted butter for that rich, creamy base that blends perfectly with the sugar.
• Sugar: Just plain granulated sugar works beautifully to bring sweetness without overpowering the raspberries.
• Egg: Room temperature eggs help keep the batter smooth and better aerated.
• Vanilla extract: A must for warm, aromatic depth—don’t skip it.
• All-purpose flour: The backbone of these bars; sift it if you want a finer texture.
• Baking powder: Just a pinch to give a light lift to the crust.
• Sweetened shredded coconut: Divided—some mixed into the dough and some sprinkled on top for a nice toasted finish.
• Chopped walnuts: Adds crunch and a subtle nuttiness that pairs so well with coconut.
• Raspberry preserves: The star filling—choose a quality brand with real fruit bits for the best flavor.
• White baking chips: They melt into little pockets of creamy sweetness, balancing the tartness.

Variations

One of the things I love about this Raspberry Coconut Bars Recipe is how easy it is to personalize. Over time, I’ve played around with different nuts and fruit preserves, and it’s always fun to make it your own!

• Nut swaps: I sometimes switch walnuts for pecans or almonds depending on what I have on hand; each gives a slightly different texture and flavor.
• Berry variations: Have leftover strawberry or blueberry preserves? They work just as well and bring their own twist to the bars.
• Make it gluten-free: I’ve swapped regular flour for a gluten-free blend once; just be sure you use one that measures cup-for-cup to get the right consistency.
• Vegan option: For my vegan friends, replacing butter with coconut oil and the egg with a flax egg worked well when I experimented.

How to Make Raspberry Coconut Bars Recipe

Step 1: Cream the Butter and Sugar to Perfection

Start by preheating your oven to 350°F (175°C). Then, in a large bowl, cream together the softened butter and sugar for about 5-7 minutes until it’s light, fluffy, and almost pale in color. I discovered this trick when I first tried this recipe—taking your time with this step really helps the texture of the crust come out perfect. Using a stand mixer or electric hand mixer makes this a breezy task.

Step 2: Mix in Egg and Vanilla, Then Dry Ingredients

Beat in the egg (room temperature!). This binds the mixture nicely and adds moisture. Don’t forget the vanilla—it adds that warm undertone to balance the tartness of the raspberry preserves later on. Next, whisk together the flour and baking powder in a separate bowl, then gradually beat it into the butter mixture until just combined.

Step 3: Fold in Coconut and Walnuts

Stir in 1 1/4 cups of the shredded coconut and the chopped walnuts. I love this part because the mixture gets that lovely chewy and crunchy texture that makes these bars stand out from your average fruit bar.

Step 4: Press Dough and Layer Raspberry Preserves

Now, press about three-quarters of the dough evenly into a greased 13×9 inch baking pan. Don’t forget to grease well or line it with parchment paper for easy removal later. Spread the entire jar of raspberry preserves evenly on top. This generous layer is what gives the bars their beautiful balance of tart and sweet.

Step 5: Top with White Chips, Coconut, and Crumbled Dough

Sprinkle the white baking chips and the remaining 3/4 cup of shredded coconut evenly over the preserves. Finally, crumble the rest of the dough over the top and gently press it down—this creates a rustic, crumbly topping that bakes to a gorgeous golden brown.

Step 6: Bake and Cool Before Cutting

Bake for 30 to 35 minutes or until the bars turn golden brown and the coconut topping is toasted. Here’s what I learned: let the bars cool completely in the pan on a wire rack before slicing. This helps them set so they don’t crumble apart when you cut them. Patience here pays off!

How to Serve Raspberry Coconut Bars Recipe

Garnishes

I like to keep garnishing simple—sometimes just a light dusting of powdered sugar adds a pretty touch. For special occasions, fresh raspberries or a sprig of mint on top makes them look festive and fresh. The contrast between the vibrant raspberry and the golden coconut makes for a beautiful presentation.

Side Dishes

These bars are fabulous on their own, but if I’m serving them for brunch or a party, I love pairing them with a simple bowl of vanilla yogurt or a chilled glass of coconut milk. They also complement a cozy cup of coffee or tea perfectly.

Creative Ways to Present

For birthdays or potlucks, I sometimes cut these bars into bite-sized squares and serve them on a pretty platter with a few whole raspberries scattered around. Another fun idea is layering a few bars in a dessert trifle dish with whipped cream and extra toasted coconut on top—it looks impressive and tastes just as good.

Make Ahead and Storage

Storing Leftovers

I store leftover bars in an airtight container at room temperature for up to 3 days. If it’s warm or humid, I prefer the fridge, which helps keep the coconut from getting too soft. Just make sure to bring them back to room temperature before serving for the best flavor and texture.

Freezing

Once cooled, these bars freeze beautifully! I wrap them tightly in plastic wrap and place them in a freezer-safe bag or container for up to 3 months. When I’m ready, I thaw them overnight in the fridge, and they taste just like fresh-baked—with that same perfect texture.

Reheating

If you want to warm them up, a few seconds in the microwave (10-15 seconds) is all it takes. Watch closely so they don’t dry out. Another way I like to reheat is to pop a bar in a 325°F oven for about 5 minutes, which keeps the coconut crisp and the filling warm and gooey.

FAQs

Final Thoughts

This Raspberry Coconut Bars Recipe has become a staple in my kitchen because it’s just so reliably delicious and easy to pull together. I love sharing these with friends and family because they’re not your average bar—they strike that perfect note between chewy, crunchy, and fruity that always gets compliments. If you try making them, I’m confident you’ll enjoy both the process and the snacking afterward as much as I do. Treat yourself to a batch soon and let me know how they turn out—I’m rooting for your baking success!

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