Raspberry Coconut Bars are a delightful and indulgent treat that combines the tangy sweetness of raspberries with the rich, tropical flavor of coconut. These bars feature a buttery shortbread crust topped with a layer of sweet raspberry preserves, all crowned with a chewy, golden coconut topping. Perfect for afternoon tea, dessert, or as a special treat for any occasion, these bars are a beautiful blend of textures and flavors. The crisp crust, gooey raspberry layer, and toasted coconut topping make each bite a deliciously satisfying experience.
Ingredients:
For the Crust:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
For the Raspberry Layer:
- 3/4 cup raspberry preserves
For the Coconut Topping:
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- Pinch of salt
Instructions:
- Prepare the Crust: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a medium bowl, combine the flour, sugar, and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom of the prepared baking pan. Bake for 15-18 minutes, or until the crust is lightly golden. Remove from the oven and let it cool slightly.
- Add the Raspberry Layer: Spread the raspberry preserves evenly over the warm crust.
- Prepare the Coconut Topping: In a medium bowl, whisk together the eggs and sugar until well combined. Stir in the vanilla extract. In a separate bowl, mix the shredded coconut, flour, baking powder, and salt. Add the dry ingredients to the egg mixture and stir until fully combined.
- Top and Bake: Spoon the coconut mixture over the raspberry layer, spreading it out evenly. Return the pan to the oven and bake for 25-30 minutes, or until the coconut topping is golden brown and set.
- Cool and Serve: Allow the bars to cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares or bars and serve.
These Raspberry Coconut Bars are sure to be a hit with their perfect balance of fruity sweetness and rich, chewy coconut goodness!
