Raspberry Coconut Bars

Raspberry Coconut Bars

Raspberry Coconut Bars are a delightful treat that combines the tartness of raspberries with the sweet, chewy texture of coconut. These bars make for a quick dessert or a satisfying snack any time of day. With a buttery base and a luscious layer of raspberry jam, topped with flaked coconut, they’re sure to please everyone.

Why Make This Recipe

These bars are not only delicious but also simple to make. They are perfect for gatherings, picnics, or just a sweet treat at home. The balance of flavors and textures makes these bars irresistible. Plus, they can be made with ingredients you likely already have in your pantry.

How to Make Raspberry Coconut Bars

Ingredients:

• 3/4 cup unsalted butter (168 grams) (softened)
• 1/3 cup granulated sugar (66 grams)
• 1 1/2 cups all-purpose flour (188 grams) (AKA plain flour)
• 1 tablespoon cornstarch* (AKA corn flour)
• 3/4 cup raspberry jam (I used almost an entire 10.5 ounce (300 gram) jar)
• 1 large egg
• 1 large egg white (discard the yolk)
• 3 tablespoons granulated sugar
• 1 2/3 cup sweetened flaked coconut

Directions:

1. Preheat the oven to 325°F (160°C).
2. Line an 8×8 inch (20×20 cm) baking pan with baking paper, leaving an overhang around the sides. Optionally, line with aluminum foil and lightly grease.
3. Base Layer: In a bowl, mix together the softened butter and 1/3 cup of granulated sugar until creamy. Gradually add in the flour and cornstarch, mixing until just combined. Press this mixture evenly into the bottom of the prepared baking pan.
4. Coconut Layer: In another bowl, beat the egg and egg white. Mix in the 3 tablespoons of granulated sugar and then stir in the flaked coconut.
5. Assembling & Baking the Bars: Spread the raspberry jam evenly over the base layer in the baking pan. Then, spoon the coconut mixture on top of the jam, spreading it evenly. Bake in the preheated oven for about 25-30 minutes, or until the coconut topping is golden brown.
6. Let the bars cool completely in the pan before slicing into squares.

How to Serve Raspberry Coconut Bars

Raspberry Coconut Bars can be served at room temperature or slightly chilled. They are perfect on their own, but you can also pair them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.

How to Store Raspberry Coconut Bars

Store the Raspberry Coconut Bars in an airtight container at room temperature for up to a week. If you want them to last longer, you can refrigerate them for up to two weeks or freeze them for up to three months.

Tips to Make Raspberry Coconut Bars

• Make sure your butter is softened to room temperature for easy mixing.
• Feel free to adjust the amount of raspberry jam according to your taste. You can use less if you prefer a less tart flavor.
• For added texture, try using unsweetened coconut or mixing in some chopped nuts.

Variation

For a different flavor, you can use other fruit jams like apricot or strawberry instead of raspberry. You can also add a sprinkle of chocolate chips to the coconut layer for a chocolatey twist.

FAQs

Q: Can I use fresh raspberries instead of jam?
A: Yes, you can use fresh raspberries, but you will need to cook them down with some sugar to create a jam-like consistency.

Q: What if I don’t have cornstarch?
A: You can omit the cornstarch, or substitute it with an equal amount of all-purpose flour for a similar result.

Q: Can I double the recipe?
A: Yes! You can double the recipe and use a larger baking pan to make more bars. Just make sure to adjust the baking time accordingly.