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Easy Raspberry Coconut Bars with a Buttery Crust

Tender buttery crust topped with bright raspberry filling and sweet coconut for an easy, bakery-style dessert bar.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Buttery Crust
  • 1.5 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 0.75 cup unsalted butter cold, cubed
  • 0.25 tsp salt
Raspberry Filling
  • 1 cup raspberry preserves
  • 1 cup fresh raspberries
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
Coconut Topping
  • 1.5 cups sweetened shredded coconut
  • 2 eggs large
  • 0.5 cup granulated sugar
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Baking pan
  • Wire rack
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C). Line a baking pan with parchment paper.
  2. Mix flour, sugar, salt, and butter until crumbly. Press into pan and bake until lightly golden.
  3. Combine raspberry preserves, raspberries, lemon juice, and cornstarch. Spread over crust.
  4. Whisk eggs, sugar, and vanilla, then fold in coconut.
  5. Spread coconut mixture over raspberry layer.
  6. Bake until coconut is golden and set. Cool completely before slicing.

Notes

Bars slice best when fully cooled or chilled.