Best 7 Coconut Raspberry Bars Recipes

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Indulge in a delightful culinary experience with our tantalizing coconut raspberry bars, a symphony of flavors and textures that will captivate your taste buds. These delectable treats combine the tropical sweetness of coconut with the tangy zest of raspberries, creating a harmonious balance that is both refreshing and satisfying. Each bite offers a delightful contrast between the chewy coconut filling and the crispy graham cracker crust, while the raspberry swirl adds a vibrant burst of color and flavor.

This recipe provides detailed instructions for creating these irresistible coconut raspberry bars, guiding you through each step with precision. You'll discover how to prepare the graham cracker crust, ensuring a sturdy and flavorful base for your bars. The coconut filling is a delightful combination of sweetened coconut, evaporated milk, and egg yolks, resulting in a smooth and creamy texture. The addition of fresh raspberries adds a delightful pop of tartness and color, creating a stunning swirl throughout the filling.

You'll also learn the art of creating the perfect raspberry sauce, a vibrant accompaniment that elevates the flavors of these coconut raspberry bars. Made with fresh raspberries, sugar, and lemon juice, this sauce adds a glossy sheen and a burst of sweetness to each bite.

For those with dietary restrictions, we offer variations of this recipe that cater to gluten-free, dairy-free, and vegan preferences. With these modifications, you can enjoy the same delectable flavors without compromising your dietary needs.

Here are our top 7 tried and tested recipes!

COCONUT RASPBERRY BARS



Coconut Raspberry Bars image

While mixing a batch of plain bars, I was inspired to add raspberry preserves and flaked coconut to the dough...and wound up with these yummy treats, now a family favorite. -Amanda Denton, Barre, Vermont

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 10

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
2 cups sweetened shredded coconut, divided
1/2 cup chopped walnuts
1 jar (12 ounces) raspberry preserves
1 cup white baking chips

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour and baking powder; gradually beat into creamed mixture. Stir in 1-1/4 cups coconut and walnuts. , Press 3/4 of the dough into a greased 13x9-in. baking pan. Spread with preserves. Sprinkle with chips and remaining 3/4 cup coconut. Crumble remaining dough over the top; press lightly. , Bake until golden brown, 30-35 minutes. Cool in pan on a wire rack. Cut into bars.

Nutrition Facts : Calories 253 calories, Fat 13g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 81mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.

RASPBERRY-COCONUT BARS



Raspberry-Coconut Bars image

These delicious coconut bars are made out of a cookie dough layer, raspberry jam, and a sweet coconut topping. A treat throughout the year.

Provided by Steve Kochin

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 55m

Yield 24

Number Of Ingredients 14

1 cup unsalted butter, softened
2 tablespoons white sugar
¼ cup milk
2 egg yolks
2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups seedless raspberry jam
4 eggs
½ cup all-purpose flour
2 cups sugar
2 tablespoons softened butter, plus more for baking dish
4 teaspoons vanilla extract
1 (14 ounce) package sweetened flaked coconut

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Cream butter and sugar together in a bowl using an electric mixer. Add milk and egg yolks; mix dough to combine. Combine 2 1/2 cups flour, baking powder, and salt in a small bowl; add to dough and mix to combine. Press cookie layer into the prepared baking pan.
  • Spread raspberry jam over the base layer in the baking pan.
  • Beat eggs in a bowl until foamy. Add flour and keep beating until bright yellow. Mix in sugar and softened butter; beat until well combined. Stir in coconut. Spoon topping evenly over jam.
  • Bake in the preheated oven for 20 minutes. Turn the pan so bars bake evenly. Continue baking until topping is set, 15 to 20 minute more. Remove from oven and cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 366.6 calories, Carbohydrate 56.9 g, Cholesterol 71.2 mg, Fat 14.6 g, Fiber 2 g, Protein 3.6 g, SaturatedFat 10.2 g, Sodium 205.7 mg, Sugar 41 g

OATMEAL COCONUT RASPBERRY BARS



Oatmeal Coconut Raspberry Bars image

I received this recipe from a friend,when I told her I wanted to make something for everyone at work. This was fantastic and a big hit at my job. I will definitely make these again--not only for work (though they keep bugging me for more), but for all occasions.

Provided by veruca salt

Categories     Bar Cookie

Time 45m

Yield 24 serving(s)

Number Of Ingredients 8

1 1/2 cups sweetened flaked coconut
1 1/4 cups all-purpose flour
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 teaspoon salt
3/4 cup cold unsalted butter, cut into pieces
1 1/2 cups old fashioned oats
3/4 cup seedless raspberry jam

Steps:

  • Preheat oven to 375°F.
  • Spread 3/4 cup coconut evenly on a baking sheet.
  • Toast in middle of oven, stirring once, until golden, about 8 minutes, and then cool.
  • Blend together flour, sugars, and salt in food processor.
  • Then add butter and blend until a dough begins to form.
  • Transfer to a bowl and knead in oats and toasted coconut until well combined.
  • Reserve 3/4 cup of dough.
  • Press remainder of dough evenly into bottom of a buttered 13x9-inch metal baking pan.
  • Spread jam over it.
  • Crumble reserved dough evenly over jam.
  • Sprinkle with remaining 3/4 cup untoasted coconut.
  • Bake in middle of oven until golden, 20-25 minutes.
  • Cool completely in pan on a rack.
  • Loosen from sides of pan with a sharp knife.
  • Lift out in one piece and transfer to a cutting board.
  • Cut into 24 bars.
  • Note: Bars can be made 3 days ahead and kept in an airtight container.

RASPBERRY COCONUT BARS



Raspberry Coconut Bars image

I've been whipping up these delicious bars for over 10 years, with recent help from my 5-year-old daughter. I bake them every Christmas and have received many compliments and recipe requests. The chocolate drizzle makes such a pretty lacy effect. -Barb Bovberg, Fort Collins, Colorado

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 8

1-2/3 cups graham cracker crumbs
1/2 cup butter, melted
2-2/3 cups sweetened shredded coconut
1 can (14 ounces) sweetened condensed milk
1 cup seedless raspberry preserves
1/3 cup chopped walnuts, toasted
1/2 cup semisweet chocolate chips
1/4 cup white baking chips

Steps:

  • In a small bowl, combine cracker crumbs and butter. Press into a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with coconut; drizzle with milk. , Bake at 350° for 20-25 minutes or until lightly browned. Cool completely on a wire rack., Spread preserves over crust. Sprinkle with walnuts. In a microwave, melt chocolate chips; stir until smooth. Drizzle over walnuts. Repeat with white chips. Cut into bars. Refrigerate for 30 minutes or until chocolate is set.

Nutrition Facts :

RASPBERRY COCONUT LAYER BARS



Raspberry Coconut Layer Bars image

Coconut, raspberry and chocolate bars.

Provided by Diane

Categories     Desserts     Cookies     Fruit Cookie Recipes     Raspberry

Yield 12

Number Of Ingredients 8

1 ⅔ cups graham cracker crumbs
½ cup butter, melted
2 ⅔ cups shredded coconut
1 (14 ounce) can sweetened condensed milk
1 cup raspberry preserves
⅓ cup chopped walnuts, toasted
½ cup semisweet chocolate chips
2 (1 ounce) squares white chocolate, chopped

Steps:

  • Combine graham cracker crumbs and butter in medium bowl. Spread evenly over bottom of 13 x 9 inch baking pan; press in firmly. Sprinkle with coconut; pour condensed milk evenly over coconut.
  • Bake in preheated 350 degree F (180 degrees C) oven for 20-25 minutes or until lightly browned; cool for 15 minutes.
  • Spread raspberry jam over coconut layer; chill for 3-4 hours or until firm. Sprinkle with nuts. Melt chocolate chips over low heat and drizzle over bars. Melt white chocolate squares and drizzle over bars. Chill. Cut into 3 x 1-1/2 inch bars.

Nutrition Facts : Calories 448.7 calories, Carbohydrate 61.1 g, Cholesterol 32.4 mg, Fat 22.2 g, Fiber 2.6 g, Protein 5.1 g, SaturatedFat 13.6 g, Sodium 219.2 mg, Sugar 50.9 g

RASPBERRY-COCONUT BARS



Raspberry-Coconut Bars image

Shortbread crust, layer of raspberry preserves, and a coconut macaroon-like topping--:) My grandmother bakes these every time she comes to visit us--my husband inhales them!

Provided by JamesDeansGirl

Categories     Bar Cookie

Time 1h10m

Yield 2 dozen bars

Number Of Ingredients 8

1 1/4 cups flour
1/4 teaspoon salt
1/2 cup butter, cut in tbsp
3 tablespoons cold water
2 eggs
1/2 cup sugar
2 2/3 cups shredded coconut (7 oz. bag)
1/3 cup seedless red raspberry preserves

Steps:

  • Preheat oven to 425°F.
  • Combine the flour and salt in a medium bowl; cut in the butter until coarse crumbs form.
  • Sprinkle the water over the mixture while tossing to blend well.
  • Press mixture evenly onto the bottom of an ungreased 9-inch square baking pan; bake for 20 minutes, or until lightly browned.
  • Reduce oven to 350°F.
  • Using an electric mixer on high speed, beat the eggs in a large bowl.
  • Gradually add the sugar, beating until thick and lemon-colored.
  • Gently stir in the coconut.
  • Spread the preserves over the baked crust to within 1/4 inch of the edges.
  • Carefully spread the coconut mixture over the preserves; bake 25 minutes more, or until golden brown.
  • Cool completely before cutting into bars.

COCONUT RASPBERRY BARS



Coconut Raspberry Bars image

Another delicious bar recipe from "Aunt Joyce" my sister-in-law. Simply wonderful!

Provided by Carol Perricone

Categories     Fruit Desserts

Time 50m

Number Of Ingredients 10

3/4 c butter, softened
1 c sugar
1 egg
1/2 tsp vanilla extract
2 c all purpose flour
1/4 tsp baking powder
2 c coconut, flaked; divided
1/2 c chopped walnuts
1 jar(s) (12oz) raspberry preserves
1 c white baking chips

Steps:

  • 1. Preheat oven to 350 degrees. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and baking powder; gradually add to the creamed mixture and mix well. Stir in 1-1/4 cups coconut and the walnuts.
  • 2. Press 3/4 of the dough into a greased 13x9 inch baking pan. Spread with preserves. Sprinkle white chips over preserves, and crumble remaining dough over the chips. Add remaining coconut over top of dough and press lightly.
  • 3. Bake for 30-35 minutes or until golden brown. Cool on a wire rack. Cut into bars.

Tips:

  • Use fresh coconut: Fresh coconut adds a delicious, tropical flavor to these bars. If you don't have fresh coconut, you can use unsweetened shredded coconut, but the flavor will be less intense.
  • Don't overmix the batter: Overmixing the batter will make the bars tough. Mix just until the ingredients are combined.
  • Press the crust firmly into the pan: This will help to keep the crust from crumbling when you cut the bars.
  • Bake the bars until they are golden brown: This will ensure that the bars are cooked through.
  • Let the bars cool completely before cutting them: This will help to prevent the bars from crumbling.
  • Store the bars in an airtight container at room temperature: The bars will keep for up to 3 days.

Conclusion:

These coconut raspberry bars are a delicious and easy-to-make treat that are perfect for any occasion. They are made with a simple shortbread crust, a creamy coconut filling, and a tart raspberry topping. The bars are then baked until golden brown and served chilled. These bars are sure to be a hit with everyone who tries them!

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