Raspberry Coconut Bars Recipe

If you’re on the hunt for a dessert that’s both fruity and tropical, with just the right amount of sweetness and a delightful texture, you’re going to love this Raspberry Coconut Bars Recipe. It’s one of those recipes I keep coming back to because it strikes the perfect balance between tangy raspberry and rich coconut, plus it’s ridiculously easy to make—no fancy skills required. Whether it’s for a casual afternoon treat or a potluck where you want to impress without stress, these bars always get devoured fast.

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Ingredients You’ll Need

The magic of this Raspberry Coconut Bars Recipe lies in its simple ingredients that complement each other so well. I always make sure to use good-quality raspberry preserves with a balance of sweetness and fruitiness, and don’t skimp on the shredded coconut—it really sets the texture and flavor profile for these bars.

• Butter: Softened butter helps create a tender, rich crumb that holds the bars together.
• Sugar: Balanced sweetness to enhance the raspberries and coconut without overpowering.
• Egg: Room temperature is best for proper mixing and binding—the secret to a perfect texture.
• Vanilla Extract: Just a splash adds warmth and rounds out the flavor.
• All-purpose Flour: Building block for the dough’s structure—make sure to measure it correctly.
• Baking Powder: Gives a slight lift so the bars aren’t too dense.
• Sweetened Shredded Coconut: Divided into two parts—part in the dough and more on top for that coconut punch in every bite.
• Chopped Walnuts: Adds a lovely crunch and nutty depth; feel free to substitute with pecans or omit if you prefer.
• Raspberry Preserves: The star ingredient—use your favorite store-bought or homemade for best results.
• White Baking Chips: These melt slightly on top, creating little pockets of sweetness that contrast beautifully with the raspberry.

Variations

One of my favorite things about this Raspberry Coconut Bars Recipe is how easy it is to tailor it to what you have on hand or your taste preferences. I’ve played around with different nuts and even swapped in dark chocolate chips for a richer bar.

• Nut-Free Version: I’ve made these without walnuts when friends have nut allergies and still loved the texture—just add a bit more coconut for crunch.
• Chocolate Twist: Swapping white baking chips for semi-sweet chocolate chips is one of my husband’s favorite tweaks—it adds a satisfying bittersweet pop.
• Fresh Raspberry Option: When fresh raspberries are in season, spreading a thin layer of lightly crushed berries mixed with a bit of sugar instead of preserves is heavenly, though messier.
• Gluten-Free Adaptation: Using a gluten-free flour blend works well if you want to keep this bar accessible for more people.

How to Make Raspberry Coconut Bars Recipe

Step 1: Cream the butter and sugar until fluffy

This step is key for that melt-in-your-mouth texture. Using an electric mixer, beat the softened butter and sugar for about 5 to 7 minutes until it looks light and fluffy. I used to rush this part, but I’ve learned that patience here pays off with a more tender crumb. If you skip it, the bars might turn out denser than desired.

Step 2: Add egg and vanilla

Beat in the egg (make sure it’s at room temperature) and vanilla extract. This keeps the batter smooth and helps bind everything together. I always crack my egg into a small bowl first to avoid any shell surprises!

Step 3: Mix dry ingredients and combine with wet

In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually beat this into your creamed mixture. I prefer this gradual approach so I don’t end up with flour flying everywhere—it keeps the kitchen cleaner, too.

Step 4: Stir in coconut and walnuts

Fold in 1¼ cups of the shredded coconut and the chopped walnuts. This creates the signature chewy, nutty texture that’ll have everyone asking what’s inside these bars. Make sure the coconut is well distributed so every bite has that tropical sweetness.

Step 5: Layer the dough, preserves, and toppings

Press about ¾ of the dough evenly into a greased 13×9-inch baking pan; I find using your hands works best here to get an even layer without making it too dense. Spread the raspberry preserves evenly over the dough layer. Then sprinkle the white baking chips and the remaining ¾ cup of coconut on top. Finally, crumble the leftover dough over everything and press lightly—not too hard, just enough to hold the crumbs together.

Step 6: Bake and cool

Bake at 350°F (175°C) for 30 to 35 minutes or until the bars turn a lovely golden brown at the edges. I always keep an eye on them around the 30-minute mark to prevent overbaking, which can dry them out. After baking, let the bars cool completely in the pan on a wire rack to set properly before cutting.

How to Serve Raspberry Coconut Bars Recipe

Garnishes

I usually dust these bars with a light sprinkle of powdered sugar right before serving—it adds a pretty touch and a bit of extra sweetness. Sometimes I like to add a fresh raspberry or two on top for color and a burst of freshness. If you want to get extra fancy, a dollop of whipped cream pairs beautifully with the tart and sweet flavors.

Side Dishes

Personally, I enjoy pairing these bars with a cup of strong coffee or tea—it complements the sweetness and makes for a cozy afternoon snack. For brunch gatherings, these go wonderfully alongside a fresh fruit salad or a simple yogurt parfait.

Creative Ways to Present

When I’ve served these bars at get-togethers, I like to cut them into bite-sized squares on a tiered dessert stand, which adds some elegance and makes it easy for guests to grab. Laying down a banana leaf or decorative parchment underneath adds a tropical vibe, enhancing the coconut-y feel of the dessert.

Make Ahead and Storage

Storing Leftovers

I store the bars in an airtight container at room temperature if I plan to eat them within 2 days—they stay wonderfully moist and tasty. For longer storage, refrigerating is a good option, though I let them sit at room temp for 20 minutes before serving to soften the texture.

Freezing

These bars freeze beautifully! I wrap individual bars tightly in plastic wrap and place them in a freezer-safe container. When I’m ready to enjoy one, I let it thaw for a couple hours at room temperature—it tastes nearly as fresh as the day I baked it.

Reheating

If you want to reheat, a quick 10-15 seconds in the microwave works well to bring back some softness without melting the preserves too much. Just be careful not to overheat or it can get soggy.

FAQs

Final Thoughts

This Raspberry Coconut Bars Recipe has become one of those secret weapons in my baking arsenal—easy, scrumptious, and crowd-pleasing every time. I love pulling it out when I want a no-fuss dessert that still manages to wow. I hope you enjoy making (and eating!) these as much as my family and I do. Trust me, once you try them, they’ll be a staple in your recipe collection too.

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