Description
These Raspberry Coconut Bars feature a buttery shortbread crust topped with sweet raspberry preserves and a chewy coconut topping. They’re easy to make and perfect for dessert trays, afternoon tea, or holiday baking.
Ingredients
Crust
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon salt
- ¾ cup unsalted butter, melted
Filling
- ¾ cup raspberry preserves
- 2 cups sweetened shredded coconut
- 2 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper to prevent sticking.
- Make the crust: In a bowl, combine the all-purpose flour, granulated sugar, salt, and melted butter until a crumbly dough forms. Press this dough evenly into the bottom of the prepared baking pan.
- Bake the crust: Bake the crust for 15 minutes until it turns lightly golden to provide a sturdy base for the filling.
- Add raspberry preserves: Once the crust is warm from baking, spread the raspberry preserves evenly over the surface to create a sweet, fruity layer.
- Prepare the coconut topping: In a separate bowl, whisk together the eggs, granulated sugar, vanilla extract, salt, and shredded coconut until fully combined and smooth.
- Assemble and bake: Spoon the coconut mixture over the raspberry preserves and spread evenly. Bake the entire pan for 25 to 30 minutes until the coconut topping is golden brown and set.
- Cool and serve: Let the bars cool completely in the pan for clean slicing. Chill if desired for firmer bars before cutting into 16 squares and serving.
Notes
- Chill the bars before cutting for cleaner slices and easier handling.
- Substitute strawberry or blackberry preserves for a different berry flavor.
- Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
