Coconut Raspberry Bars


Part shortbread, part coconut macaroon these easy, old fashioned fruit filled bars are perfect with a cup of coffee or tea. Raspberry jam is used here but other fruit jam (particularly apricot or strawberry) as well as Nutella can be substituted for equally delicious results.

1 cup butter, room temp
1 cup sugar
2 cups all purpose flour
½ teaspoon vanilla
3 egg yolks
1 cup raspberry jam or preserves
3 egg whites
½ cup granulated sugar
½ tsp vanilla
Pinch of salt
2 cups shredded coconut

Grease a 13 x 9 baking pan or line the pan with parchment paper that has been lightly greased.

Preheat oven to 350 degrees. Combine the butter, sugar and flour until crumbly. Add the egg yolks and vanilla and pat mixture into the bottom of the greased baking pan. Bake at 350 degrees for 20 minutes. Spread the raspberry jam evenly over the hot crust and set aside while preparing the coconut mixture.

In a clean bowl beat the egg whites with the sugar and salt until thick and glossy. Fold in the coconut and vanilla. Spoon the mixture over the raspberry jam. Bake at 350 degrees for 25-30 minutes until golden brown. Cool before slicing.

  1. Oh boy, coconut! My favorite. I’ve been seeing coconut recipes everywhere and loving them all! These bars look so delicious.

  2. that coconut topping looks so wonderful, bet the texture is awesome – a good way to use some of my fig jam

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