Raspberry Coconut Bars
User Reviews
3.9
Raspberry Coconut Bars
Description
The base of Raspberry Coconut Bars is made by mixing melted unsalted butter with light brown sugar and flour, optionally enhanced with coconut extract, to form a slightly dense crust. This crust is spread evenly in a greased or parchment-lined pan and baked briefly to set. Meanwhile, the filling combines fresh raspberries with eggs, sweetened shredded coconut, brown sugar, flour, salt, almond extract, and lemon juice. The filling is gently folded together to evenly distribute raspberries without breaking them down too much. Spread over the warm crust, the filling is topped with additional shredded coconut that toasts during baking. The bars bake until the filling is set and coconut topping turns golden, creating a balanced texture between the firm crust, soft filling, and crunchy topping. Chilling before cutting helps them slice cleanly. These bars offer a fresh berry taste melded with creamy and nutty coconut flavors, suitable for casual desserts or snacks.
Ingredients
crust
- 1/2 cup butter unsalted, melted, 8 Tbsp
- 1/2 cup light brown sugar lightly packed
- 1 cup all-purpose flour
- 1/2 tsp coconut extract optional
filling
- 6 oz raspberries fresh, small package
- 2 egg large
- 1 cup coconut sweetened shredded
- 1/3 cup light brown sugar lightly packed
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 2 tsp almond extract
- 1 Tbsp lemon juice fresh
topping
- 1 cup coconut sweetened shredded
Instructions
- set oven to 350F
- Mix the melted butter and the brown sugar together, using the back of a spoon to break up any lumps in the sugar. Mix in the flour and extract (if using)
- Spread the crust evenly over the surface of a 9x9 or 10x10 baking pan. Grease the pan or line with parchment paper for easier removal.
- Bake the crust for 12-15 minutes, then remove and set aside to cool.
- Gently rinse and dry the raspberries.
- Beat the eggs in a mixing bowl, and then mix in all the rest of the filling ingredients except the raspberries. Fold in the raspberries, stirring gently until they are evenly incorporated.
- Spread the filling onto the warm crust. Spread it out so that it covers the crust evenly.
- Sprinkle the remaining cup of coconut over the filling, and bake for about 25-27 minutes until the coconut is lightly golden.
- Cool before cutting.
Notes
- This recipe was adapted slightly from Barefeet in the Kitchen, preserving the balance of raspberry and coconut flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 48mg | 16% |
| Sodium | 164mg | 7% |
| Potassium | 121mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 281IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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