Ingredients
These Raspberry coconut bars are a breeze to whip up with a few pantry staples. Here’s what you’ll need:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 cup raspberry preserves (or your favorite jam)
- 1 cup sweetened shredded coconut
- 1/4 cup chopped walnuts (optional)
Feel free to substitute raspberry preserves with any berry jam you have on hand, and for a nut-free version, simply omit the walnuts.
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, mix together the melted butter, sugar, and vanilla extract until well combined.
- Add the flour and salt to the butter mixture, stirring until a crumbly dough forms.
- Press the dough evenly into the prepared baking dish to form the crust. Bake for 10-12 minutes, or until lightly golden.
- Spread the raspberry preserves evenly over the warm crust. If the preserves are too thick, you can warm them slightly in the microwave for easier spreading.
- Sprinkle the shredded coconut and walnuts evenly over the preserves.
- Return the dish to the oven and bake for an additional 20-25 minutes, or until the coconut is lightly toasted.
- Allow the bars to cool completely in the pan on a wire rack before lifting out and slicing into squares.
A tip from my kitchen: use a sharp knife to cut through the sticky preserves and coconut, ensuring clean edges and perfect squares.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International