Raspberry Coconut Bars
Satisfy your sweet tooth with these irresistibly delicious Raspberry Coconut Bars—a perfect blend of buttery shortbread crust, luscious raspberry preserves, and a chewy coconut topping. This easy-to-make dessert is a delightful combination of textures and flavors, featuring a golden, crumbly base topped with layers of sweet, fruity, and nutty goodness. With just 15 minutes of prep time and a handful of pantry staples like shredded sweetened coconut, raspberry preserves, and sweetened condensed milk, these bars are an effortless yet elegant treat. Ideal for holiday gatherings, bake sales, or indulgent snacking, they’re as visually stunning as they are scrumptious. Serve these delightful bars as a decadent dessert or pair them with your afternoon tea for a tropical twist!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups granulated sugar
- 0.75 cups unsalted butter, cold and cut into cubes
- 0.75 cups raspberry preserves
- 1 cups shredded sweetened coconut
- 0.5 cups sweetened condensed milk
- 1 teaspoons vanilla extract
- 0.25 teaspoons salt
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal, and set aside.
In a mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the cold, cubed butter into the dry ingredients, and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Press the crust mixture evenly into the prepared baking pan. Bake in the preheated oven for 15 minutes, or until lightly golden. Remove from the oven and let it cool slightly.
Spread the raspberry preserves evenly over the partially baked crust, ensuring you reach the edges.
In a separate bowl, combine the shredded sweetened coconut, sweetened condensed milk, and vanilla extract. Mix until fully combined.
Spread the coconut mixture evenly over the raspberry layer, covering it completely.
Return the baking pan to the oven and bake for an additional 20-22 minutes, or until the coconut topping is golden brown.
Remove from the oven and allow the bars to cool completely in the pan. Once cooled, use the parchment paper overhang to lift the bars out of the pan.
Cut into 12 equal squares or smaller pieces as desired. Serve and enjoy!
Nutrition Facts
Calories |
2996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.7 g | 207% | |
| Saturated Fat | 101.7 g | 508% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 447 mg | 149% | |
| Sodium | 858 mg | 37% | |
| Total Carbohydrate | 352.6 g | 128% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 203.5 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 495 mg | 38% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 804 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
