Raspberry Coconut Bars Recipe

If you’re looking for a dessert that’s equal parts fruity, nutty, and tropical, you’ve got to try this Raspberry Coconut Bars Recipe. I absolutely love how the creamy butter crust pairs with tart raspberry preserves, while the shredded coconut adds a delightful chewiness and texture that keeps you coming back for more. These bars are simple, nostalgic, and perfect for almost any occasion—trust me, once you make them, they’ll be your new favorite sweet treat.

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Ingredients You’ll Need

The magic in this Raspberry Coconut Bars Recipe comes from a few straightforward ingredients that work harmoniously – rich butter, tart raspberry preserves, crunchy walnuts, and that hint of vanilla tying it all together. Choosing good-quality preserves makes all the difference here, so opt for real fruit and minimal added sugar if you can.

• Butter: Use softened, unsalted butter for a creamy and tender crust.
• Sugar: Granulated sugar adds sweetness and helps with the crust’s texture.
• Egg: Room temperature for better mixing and binding.
• Vanilla extract: Just a splash—this adds warmth and depth.
• All-purpose flour: The base for the dough, providing structure.
• Baking powder: A small amount to gently lift the crust—don’t skip!
• Sweetened shredded coconut: Divided, so some gets into the crust and the rest on top for toasted flavor.
• Chopped walnuts: Adds crunch and a toasty note; you can swap for pecans if preferred.
• Raspberry preserves: The star filling – go for your favorite brand.
• White baking chips: Melts into little pockets of sweetness atop the preserves.

Variations

I love making this Raspberry Coconut Bars Recipe my own by switching up a few things depending on the season or what my pantry’s got. Feel free to play with the nuts or even the fruit filling to suit your taste—these bars are super adaptable!

• Nut swap: I often swap walnuts for chopped pecans for a sweeter, buttery crunch that my family adores.
• Fruit preserves: Tried apricot and strawberry preserves before; both are fantastic alternatives if you want a change from raspberry.
• Chocolate upgrade: Swap white baking chips for dark chocolate chunks to add richness.
• Gluten-free option: Use a 1:1 gluten-free flour blend instead of all-purpose flour to make this recipe gluten-free-friendly.

How to Make Raspberry Coconut Bars Recipe

Step 1: Cream the Butter and Sugar Until Fluffy

Start by preheating your oven to 350°F (175°C). In a large bowl, beat the softened butter and sugar together for about 5-7 minutes until the mixture turns light and fluffy. I discovered that taking the time on this step really helps build a tender crust—don’t rush it! You want to see it almost double in volume and get pale in color.

Step 2: Add Egg and Vanilla

Next, beat in the room temperature egg and that splash of vanilla extract until everything is fully combined. This adds moisture and flavor, and the vanilla brings a cozy warmth that pairs beautifully with the raspberry.

Step 3: Mix in Dry Ingredients and Coconut

In a separate bowl, whisk together the flour and baking powder. Gradually add this into the wet ingredients, mixing just until incorporated. Then fold in 1¼ cups of the shredded coconut and the chopped walnuts. You’ll notice the dough starts to get a little crumbly but still holds together—this is exactly what you want.

Step 4: Press Dough, Add Preserves, and Layer Toppings

Press about ¾ of the dough evenly into a greased 13×9-inch baking pan. Spread the raspberry preserves over the crust in a nice, even layer—don’t be shy here. Then sprinkle the white baking chips and the remaining ¾ cup shredded coconut on top. Finally, crumble the remaining dough over the top and press lightly to adhere it. This layering trick creates a beautiful contrast between the chewy preserve middle and the buttery crust.

Step 5: Bake and Cool

Bake for 30 to 35 minutes, until the bars turn golden brown around the edges and the top looks set. I like to let these cool completely in the pan on a wire rack before cutting, which helps keep the bars intact when slicing. Once cool, cut into squares or bars and get ready to indulge!

How to Serve Raspberry Coconut Bars Recipe

Garnishes

When serving these bars, I often sprinkle a little extra shredded coconut or a few fresh raspberries on top to up the visual appeal and fresh flavor. A light dusting of powdered sugar gives them a pretty, bakery-style finish that’s hard to resist.

Side Dishes

These bars pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for a simple dessert upgrade. For a brunch spread, serve alongside fresh fruit salad or a cup of your favorite coffee for a balanced treat.

Creative Ways to Present

I love arranging these Raspberry Coconut Bars Recipe squares on a pretty platter lined with parchment paper, then topping with edible flowers or mint leaves for special occasions like birthday parties or holiday brunches. You can also cut them into bite-sized pieces and serve as finger foods for casual get-togethers.

Make Ahead and Storage

Storing Leftovers

I usually store leftover bars in an airtight container at room temperature if I plan to eat them within 2 days, but cooler weather means they last even longer. If your kitchen is on the warm side, pop them in the fridge to keep that buttery crust firm and the preserves fresh.

Freezing

These bars freeze beautifully! I wrap them individually in wax paper or plastic wrap, then place them in a freezer-safe container or bag. When I’m ready, I just thaw at room temperature for a few hours—it’s an easy way to have dessert on hand whenever craving strikes.

Reheating

If you want to warm up a bar, a quick 10-second zap in the microwave works wonders. It softens the white chips and makes the raspberry filling wonderfully gooey. Just be careful not to overheat—it’s perfect warm, not melted.

FAQs

Final Thoughts

This Raspberry Coconut Bars Recipe brings back such sweet memories for me—and I love sharing that warm feeling with friends and family. It’s one of those desserts that feels fancy without being fussy, perfect for both weekday treats and weekend celebrations. I hope you give it a try and find yourself reaching for it over and over. Seriously, once you taste that nutty, coconut-packed crust with the sweet-tart raspberry filling, you’ll be as hooked as I am!

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