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Raspberry Coconut Bars Recipe

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  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 55-60 minutes plus cooling
  • Yield: 2 dozen bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Raspberry Bars with Coconut combine a buttery, tender crust with a sweet and tangy raspberry preserves filling, topped with white baking chips, shredded coconut, and chopped walnuts for a delightful texture. Perfect as a treat for any occasion, this easy-to-make dessert offers a balance of rich flavors and a satisfying crumbly finish.

Ingredients

Scale

For the Dough 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

For the Filling and Decoration

  • 1 jar (12 ounces) raspberry preserves
  • 1 cup white baking chips

Instructions

  1. Preheat oven: Set your oven to 350°F (175°C) to ensure it reaches the right temperature while you prepare the dough.
  2. Cream butter and sugar: In a large bowl, beat together the softened butter and sugar for 5-7 minutes until the mixture is light and fluffy. This step is key for a tender texture.
  3. Add egg and vanilla: Beat in the egg and vanilla extract until well combined, enhancing flavor and binding the dough.
  4. Combine dry ingredients: In a separate bowl, mix the all-purpose flour and baking powder. Gradually blend this into the creamed mixture to form a soft dough.
  5. Incorporate coconut and walnuts: Stir in 1 1/4 cups of the shredded coconut along with the chopped walnuts evenly into the dough for added texture and flavor.
  6. Press dough into pan: Lightly grease a 13×9-inch baking pan and press about three-quarters of the dough evenly across the bottom, creating the base layer.
  7. Spread raspberry preserves: Spoon the raspberry preserves over the pressed dough layer, spreading it out evenly to ensure every bar has a sweet and tangy filling.
  8. Add chips and remaining coconut: Sprinkle the white baking chips and the remaining 3/4 cup shredded coconut on top of the preserves for a sweet crunch.
  9. Crumble and press remaining dough: Break up the remaining dough into small pieces and crumble it evenly over the top. Press lightly to adhere but maintain a crumbly texture.
  10. Bake: Place the pan in the oven and bake for 30-35 minutes, or until the top is golden brown and the edges are set.
  11. Cool and cut: Remove from the oven and let cool completely on a wire rack before cutting into 2 dozen bars to prevent crumbling.

Notes

  • Use room temperature butter and egg to ensure proper creaming and texture.
  • Make sure to cool bars completely before slicing for cleaner cuts.
  • Feel free to substitute walnuts with pecans or omit nuts for a nut-free version.
  • These bars can be stored in an airtight container at room temperature for up to 4 days.
  • For a less sweet variation, choose unsweetened shredded coconut and reduce sugar slightly.

Nutrition

  • Serving Size: 1 bar
  • Calories: 190
  • Sugar: 15g
  • Sodium: 85mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 25mg

Find it online: https://recipeta.com/raspberry-coconut-bars-recipe/