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Raspberry Coconut Bars Recipe

Raspberry Coconut Bars Recipe
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★★★★★

5 from 23 reviews

These Raspberry Coconut Bars feature a buttery shortbread crust layered with sweet raspberry jam and topped with a rich coconut custard. Perfectly balanced in sweetness and texture, they make a delicious treat for any occasion and freeze well for later enjoyment.

Ingredients

Scale

Crust

  • 1 1/4 cups all-purpose flour
  • 1/4 cup white granulated sugar
  • 1/2 cup salted butter, cold and cut into pieces

Jam Layer

  • 1 cup raspberry jam

Topping

  • 2 large eggs
  • 2 cups sweetened shredded coconut
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350 degrees F (175 degrees C). Grease an 8×8 or 9×9 inch baking pan thoroughly to prevent sticking and set it aside.
  2. Make the crust: In a mixing bowl, combine 1 1/4 cups flour and 1/4 cup sugar. Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of the prepared baking pan to form the crust layer.
  3. Bake the crust: Place the pan in the oven and bake the crust for 10 to 12 minutes until it is lightly browned. Once done, remove from oven and let it cool slightly.
  4. Add raspberry jam layer: Evenly spread 1 cup of raspberry jam over the baked crust, ensuring a uniform layer without gaps.
  5. Prepare and add the topping: In a separate bowl, whisk together 2 large eggs, 2 cups sweetened shredded coconut, 3 tablespoons flour, 1/4 teaspoon baking powder, and 1 teaspoon vanilla extract until smooth and lump-free. Pour this mixture evenly over the jam layer.
  6. Bake the assembled bars: Return the pan to the oven and bake for 25 to 35 minutes until the coconut filling is firm and set, with a slightly golden top.
  7. Cool and serve: Remove from oven and allow the bars to cool completely in the pan. Once cooled, slice into squares and serve. These bars also freeze exceptionally well for future treats.

Notes

  • Use good quality raspberry jam for best flavor.
  • For a nutty twist, substitute shredded coconut with coconut flakes or mix in chopped nuts.
  • Ensure butter is cold when cutting into flour to achieve a crumbly crust texture.
  • Bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week.
  • Freeze leftover bars in airtight containers for up to 2 months.

Nutrition

Keywords: raspberry bars, coconut bars, dessert bars, baked coconut dessert, raspberry coconut bars

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