Description
Delight in these Raspberry Coconut Bars featuring a buttery crumb crust topped with sweet raspberry jam and a luscious coconut-egg topping. Perfectly baked until golden and set, these bars make a delicious treat for any occasion, combining fruity and tropical flavors in every bite.
Ingredients
Scale
Crust
- 1 1/4 cups all-purpose flour
- 1/2 cup salted butter
- 1/4 cup white granulated sugar
Topping
- 1 cup raspberry jam of your choice
- 2 large eggs
- 2 cups sweetened shredded coconut
- 3 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and grease an 8×8 or 9×9 inch baking pan to prepare it for the crust.
- Prepare Crust: In a bowl, mix 1 1/4 cups all-purpose flour with 1/4 cup sugar. Cut in 1/2 cup salted butter using a pastry cutter until the mixture resembles coarse crumbs. Press this crust mixture evenly into the bottom of the prepared pan.
- Bake Crust: Bake the crust in the preheated oven for 10 to 12 minutes, or until it turns lightly golden brown. Remove from the oven and set aside.
- Spread Jam: Evenly spread 1 cup of raspberry jam over the warm crust as the fruit layer of the bars.
- Make Topping: In a mixing bowl, combine 2 large eggs, 2 cups sweetened shredded coconut, 3 tablespoons all-purpose flour, 1/4 teaspoon baking powder, and 1 teaspoon vanilla extract. Mix thoroughly until there are no lumps.
- Apply Topping and Bake: Spread the coconut-egg mixture evenly over the jam layer. Return the pan to the oven and bake for 25 to 35 minutes, or until the topping is firm and set.
- Cool and Serve: Remove the bars from the oven and allow them to cool completely in the pan. Once cooled, slice into bars and serve. These bars also freeze well for future enjoyment.
Notes
- Use salted butter to enhance the flavor of the crust.
- Ensure the crust is lightly browned before adding jam for best texture.
- Cool bars completely before slicing to maintain clean edges.
- These bars freeze exceptionally well; store in an airtight container for up to 3 months.
- You can substitute raspberry jam with other fruit jams like strawberry or apricot if desired.
