Raspberry Coconut Bars
Buttery shortbread, sweet-tart raspberry jam, and a golden coconut topping come together in these easy, chewy bars. High in fiber and naturally sweetened, they’re perfect for a quick snack, dessert, or make-ahead treat.
Equipment
- 8x8 inch (20x20 cm) square baking pan
- Mixing bowls (medium and small)
- Whisk
- electric mixer
- Spatula
- Baking parchment
Ingredients
For the Base Layer:
- 168 g 3/4 cup unsalted butter, softened
- 66 g 1/3 cup granulated sugar
- 188 g 1 1/2 cups all-purpose flour
- 1 tbsp cornstarch optional, for a softer base
For the Raspberry Layer:
- ¾ cup raspberry jam approx. 300 g
For the Coconut Topping:
- 1 large egg
- 1 large egg white
- 3 tbsp granulated sugar
- 1 ⅔ cup sweetened flaked coconut
Instructions
- Preheat the Oven: Before you begin preparing the ingredients, set your oven to 325°F (160°C). This ensures that the baking pan and ingredients reach an even temperature, allowing the base to bake consistently and the coconut topping to brown beautifully. Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving an overhang on all sides to make lifting the bars out easier after baking. For extra convenience, you can also line the pan with aluminum foil and lightly grease it with butter or non-stick spray.
- Prepare the Base Mixture: In a medium mixing bowl, combine 3/4 cup (168 g) softened unsalted butter and 1/3 cup (66 g) granulated sugar. Using an electric mixer on medium speed (or a sturdy wooden spoon), cream them together until the mixture is smooth, pale, and slightly fluffy. This step ensures the base will be tender and evenly textured.
- Add the Dry Ingredients to the Base: Gradually add 1 1/2 cups (188 g) all-purpose flour and 1 tablespoon cornstarch to the butter-sugar mixture. Start mixing on low speed, just until the flour is fully incorporated. The mixture will be thick and slightly crumbly—this is perfect. Avoid overmixing, as it can make the shortbread base tough. Once mixed, press the dough evenly into the prepared baking pan, making sure it reaches all corners for uniform thickness.
- Bake the Base Layer: Place the pan in your preheated oven and bake the base for approximately 20 minutes. The edges should start turning a light golden brown, while the center remains set. The aroma of baked butter and shortbread will begin filling your kitchen. Remove the pan carefully and leave the oven on for the next steps.
- Prepare the Coconut Topping Mixture: While the base is baking, take a small bowl and whisk together 1 large egg, 1 large egg white (discard the yolk), and 3 tablespoons granulated sugar. Beat until the mixture is smooth and slightly frothy. Then fold in 1 2/3 cups sweetened flaked coconut, stirring until every flake is coated with the egg mixture. The topping should be sticky and hold together when pressed lightly between your fingers.
- Spread the Raspberry Layer: Once the shortbread base is baked, carefully spread 3/4 cup raspberry jam evenly across the surface. Use a small spatula or the back of a spoon to gently smooth it out, ensuring a thin, uniform layer. Be careful not to mix the jam into the shortbread; it should sit neatly on top.
- Apply the Coconut Topping: Spoon small dollops of the prepared coconut mixture over the raspberry jam. Start from one corner and work your way across the pan, ensuring the jam is mostly covered.Use a spatula to gently flatten and spread the topping slightly, but it’s okay if some jam peeks through—it creates a lovely rustic look.
- Bake the Assembled Bars: Return the pan to the oven and bake for 30-35 minutes at 325°F (160°C). The coconut topping should turn a rich golden brown, and the edges of the bars may caramelize slightly, adding depth of flavor. Keep an eye on the top to prevent over-browning, rotating the pan halfway through if your oven bakes unevenly.
- Cool Completely: Once baked, remove the pan from the oven and place it on a wire rack to cool completely. Cooling is essential because the jam and coconut layers need to firm up. It may take up to 2 hours at room temperature, but this step ensures clean slices and prevents the bars from falling apart when cut.
- Slice and Serve: Using the overhanging parchment paper, lift the fully cooled bars out of the pan and place them on a cutting board. Take a sharp knife and slice the bars into 12 equal pieces. Clean the knife between cuts for neat, clean edges. Serve as a snack, dessert, or pack for meal prep. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
- Adding cornstarch to the base helps keep the shortbread layer soft and tender, but it’s optional.
- Be careful not to overmix the flour into the butter mixture to avoid a dense base.
- Use a sharp knife and a clean-cutting technique for neat bar slices.
- Cooling completely before cutting ensures the layers set properly and prevents the bars from falling apart.
- Raspberry jam can be substituted with other fruit jams, such as strawberry or apricot, for flavor variation.
- Bars can be made a day ahead—flavors improve as they sit.
