Raspberry Coconut Bars Recipe

If you’re on the hunt for a dessert that’s both a little fruity and a little tropical, you’re going to want to dive into this Raspberry Coconut Bars Recipe. I absolutely love how these bars come together—they’re buttery, coconutty, and have that bright raspberry jam that makes each bite sing. When I first tried this recipe, I was surprised at how simple it was yet so impressive. Trust me, once you try it, these bars are going to become your new go-to treat for potlucks, weeknight desserts, or a sweet afternoon pick-me-up.

this Recipe

Ingredients You’ll Need

Each ingredient plays a part in creating those soft, buttery layers, crunchy coconut, and that delicious pocket of raspberry flavor. A couple of these ingredients are pantry staples, but there are a few tips to choosing the best versions for top results.

• Butter: Using softened, unsalted butter helps control the saltiness and creates a tender crumb in the bars.
• Sugar: Regular granulated sugar gives a nice sweetness and helps with the golden color.
• Egg: Make sure your egg is at room temperature; it blends more smoothly for that perfect texture.
• Vanilla Extract: Adds warmth and depth to the flavor—a must-have little boost.
• All-Purpose Flour: Provides structure. Spoon and level the flour for the best measure, avoiding dense bars.
• Baking Powder: Just a pinch to give a slight lift without making the bars cakey.
• Sweetened Shredded Coconut: The star of the show, providing chewiness and that tropical vibe.
• Chopped Walnuts: Adds a nice crunch and nutty flavor that pairs beautifully with coconut and raspberry.
• Raspberry Preserves: Opt for good-quality preserves for that rich, genuine fruit flavor that comes through perfectly.
• White Baking Chips: Their subtle sweetness adds a creamy contrast to the tart raspberry.

Variations

One of the best things about this Raspberry Coconut Bars Recipe is how easy it is to tweak to your taste or dietary needs. I often switch things up depending on what I have on hand or who I’m serving, and you’ll find it’s pretty forgiving and flexible.

• Nut-Free Version: I swapped out walnuts for sunflower seeds once for a nut allergy and honestly, it worked great without losing that crunchy texture.
• Fresh Fruit Jam: Another time, I tried fresh homemade raspberry jam for a more intense, natural flavor—it really made the bars sing.
• Dairy-Free Adaptation: Using coconut oil instead of butter is a trick I learned to make these bars dairy-free, keeping that lovely coconut flavor front and center.
• Chocolate Lover’s Twist: You can add some mini dark chocolate chips instead of white baking chips for a richer bar that my kids adored.

How to Make Raspberry Coconut Bars Recipe

Step 1: Cream Butter and Sugar Until Fluffy

Start by softening your butter so it creams easily with the sugar—this will take about 5 to 7 minutes of mixing. I usually use a hand mixer for this step and watch as it lightens in color and becomes fluffy. This is key for giving the bars a tender texture, so don’t rush it or skip this part.

Step 2: Add Egg and Vanilla

Next, beat in your room temperature egg and the vanilla extract. The room temp egg blends in easily, preventing any lumps. It also helps the dough bind properly. I’ve learned that adding cold eggs here can slow the process and make the dough look a bit curdled—don’t worry if that happens, just keep mixing gently until smooth.

Step 3: Incorporate Dry Ingredients, Coconut & Nuts

Whisk together the flour and baking powder, then gradually add them to your creamed mixture. Once incorporated, fold in 1¼ cups of the shredded coconut and all the chopped walnuts. This is where the dough gets extra flavorful and textured, so take a moment to appreciate how delicious this smell is—that coconut aroma is my personal favorite part.

Step 4: Press Dough & Add Raspberry Layer

Press about three-quarters of your dough evenly into a greased 13×9-inch baking pan. You want it nice and even to give an even base. Spread the raspberry preserves over the dough gently—try not to push down too hard or it might mix with the dough and lose that layered look that’s so appealing.

Step 5: Sprinkle Chips & Coconut, Then Crumble Remaining Dough

Sprinkle the white baking chips and remaining ¾ cup of coconut evenly over the raspberry layer. Finally, crumble the remaining dough on top and press lightly so it sticks but still looks crumbly. This crumble topping is what gives these bars that gorgeous golden finish and a bit of extra texture.

Step 6: Bake Until Golden

Bake at 350°F (175°C) for 30 to 35 minutes. Look for a golden brown color on top and edges that start to pull away from the pan. After baking, cool the bars completely in the pan on a wire rack before slicing—this helps them set and keeps the layers distinct when you cut.

How to Serve Raspberry Coconut Bars Recipe

Garnishes

I love sprinkling a little extra toasted coconut on top right before serving to amp up the coconut flavor and add a subtle crunch. A light dusting of powdered sugar looks beautiful too if you want to make these bars feel a bit fancier for guests.

Side Dishes

These bars pair wonderfully with a hot cup of coffee or a scoop of vanilla ice cream. When I serve them at brunch, I like fresh fruit on the side to complement the raspberry notes—berries or orange segments work especially well.

Creative Ways to Present

For special occasions, I like cutting the bars into bite-sized squares and arranging them on a pretty platter with edible flowers or fresh mint leaves. Another fun idea is layering them in a jar with whipped cream for an instant dessert parfait that looks super inviting.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Raspberry Coconut Bars in an airtight container at room temperature for up to 3 days. The flavor actually seems to improve after a day, giving the coconut and raspberry more time to meld together.

Freezing

Freezing these bars works surprisingly well. I wrap them tightly in plastic wrap and place them in a freezer bag. When I want a quick treat, I pop a bar out to thaw at room temperature or reheat gently in the microwave for about 20 seconds.

Reheating

To bring leftover bars back to life, I warm them briefly in a 300°F oven for about 5 minutes. This melts the white chips nicely and refreshes that soft buttery texture without drying them out.

FAQs

Final Thoughts

This Raspberry Coconut Bars Recipe is one of those gems that never fails to please. I find myself making it again and again because it satisfies my sweet tooth without being too heavy or complicated. Whether you’re baking for a crowd or treating yourself, these bars bring a little sunshine and simplicity to your kitchen. Give them a try—you’ll feel like you just discovered a secret family favorite you can share with everyone you love.

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