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Dessert bars have become a staple in the culinary world, renowned for their convenience and mouthwatering flavors. These delightful treats, often easy to prepare and share, have a special place in the hearts of dessert enthusiasts. Among the myriad of options available, Raspberry Coconut Bars stand out as a unique combination that brings together the sweet tang of ripe raspberries and the rich, creamy essence of coconut. This enticing pairing creates a dessert that is not only delicious but also offers a tropical twist that transports you to a sun-kissed paradise with every bite.

Raspberry Coconut Bars with a Buttery Crust

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Ingredients
  

For the Buttery Crust:

1 ½ cups all-purpose flour

½ cup unsweetened shredded coconut

½ cup powdered sugar

½ cup unsalted butter, softened

1 teaspoon vanilla extract

Pinch of salt

For the Raspberry Coconut Filling:

2 cups fresh or frozen raspberries (thawed if frozen)

1 cup sweetened condensed milk

1 cup unsweetened shredded coconut

1 large egg

1 teaspoon almond extract

½ teaspoon baking powder

For the Topping:

¼ cup sliced almonds (optional)

Additional shredded coconut for sprinkling

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9x9-inch square baking pan.

    Prepare the Buttery Crust: In a medium mixing bowl, combine 1 ½ cups of flour, ½ cup of shredded coconut, powdered sugar, softened butter, vanilla extract, and a pinch of salt. Mix until the dough holds together.

      Form the Crust: Press the dough evenly into the bottom of the prepared baking pan. Use a fork to poke a few holes in the crust to prevent bubbling. Bake in the preheated oven for 15 minutes or until lightly golden.

        Make the Raspberry Coconut Filling: In a large bowl, gently mash the raspberries with a fork (you can keep some whole for texture). Add in sweetened condensed milk, shredded coconut, the egg, almond extract, and baking powder. Stir until well combined.

          Assemble the Bars: Pour the raspberry coconut mixture over the pre-baked crust, spreading it evenly.

            Add Toppings: Sprinkle sliced almonds and additional shredded coconut on top for added crunch and flavor.

              Bake the Bars: Return the pan to the oven and bake for an additional 25-30 minutes, or until the filling is set and slightly golden on top.

                Cool and Cut: Let the bars cool in the pan for about 10 minutes before transferring them to a wire rack. Allow them to cool completely before cutting them into squares.

                  Serve and Enjoy: These delightful Raspberry Coconut Bars can be served at room temperature or chilled for a refreshing treat. Enjoy with a cup of tea or coffee!

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 16 bars