Raspberry Coconut Bars

These raspberry coconut bars have a buttery shortbread base, a layer of raspberry jam and a coconut macaroon topping. This old-fashioned recipe is simple to make and perfect for coconut lovers.

Course Dessert

Cuisine American, Australian

Keyword Raspberry Coconut Bars

Prep Time 20

Cook Time 50

Cooling 2

Total Time 3 10

Servings bars

Calories 315kcal

Author Fiona Dowling

Equipment

8x8 inch (20x20 cm) square baking tin

Ingredients

Base Layer

¾ cup unsalted butter (168 grams) softened
⅓ cup granulated sugar (66 grams)
1 ½ cups all-purpose flour (188 grams) AKA plain flour
1 tablespoon cornstarch* AKA corn flour

Raspberry Layer

¾ cup raspberry jam I used almost an entire 10.5 ounce (300 gram) jar

Coconut Topping

1 large egg
1 large egg white discard the yolk
3 tablespoons granulated sugar
1 ⅔ cup sweetened flaked coconut

Instructions

Preheat the oven to 325F (160C) degrees.
Line an 8x8 inch (20x20 cm) baking pan with baking paper, leaving an overhang around the sides. Optionally, line with aluminum foil and lightly grease.

Base Layer

In a medium bowl, beat the butter and sugar until combined.
Mix in the flour and corn starch, starting with the mixer on low speed. Stop mixing as soon as the flour is combined. It should be quite thick.
Press the mixture into the bottom of the lined pan and bake in the preheated oven for about 20 minutes, or until the top looks set and is just starting to become golden brown around the edges. Remove from the oven, and keep the oven turned on.

Coconut Layer

While the base layer is baking, whisk together the egg, egg white and sugar in a small bowl.
Stir in the shredded coconut.

Assembling & Baking the Bars

After the base layer has been baked on its own for 15-20 minutes, carefully spread the jam on top of it.
Then, carefully spoon / dollop small spoonfulls of the coconut mixture on top of the jam layer, until the jam is evenly covered (or mostly covered).
Bake in the oven (still at 325F degrees) for 30-35 minutes, or until the top is golden.
Remove from the oven and cool fully in the pan.
When fully cooled, lift the bars out of the pan using the overhang of the parchment paper. Place on a cutting board and slice using a sharp knife.

Notes

I like to add in a little cornstarch because it helps to keep the base soft. If you don't have any on hand, you can leave it out.
Store bars in an airtight container at room temperature for 3 days, or in the fridge for up to 1 week.
Nutrition information is an estimate only and based on 1 piece, assuming the pan is sliced into 12 equal pieces.

Nutrition