Raspberry Coconut Bars
Buttery shortbread bars layered with raspberry preserves and a chewy, golden coconut topping.
Instructions
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Step 1
Heat the oven to 180°C. Line the baking pan with parchment paper, leaving enough overhang to lift out the bars.
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Step 2
Beat the softened butter with 4 tbsp (50 gr) of the sugar in a mixing bowl until smooth and creamy.
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Step 3
Mix in 1 tsp (5 ml) of the vanilla extract, ⅜ tsp (2 gr) of the salt, and the flour until a soft, crumbly dough forms.
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Step 4
Press the dough evenly and firmly across the bottom of the lined pan.
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Step 5
Bake until the base is lightly golden around the edges.
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Step 6
Set the pan on a wire rack for 10 minutes, then spread the raspberry preserves evenly over the warm base.
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Step 7
Whisk the eggs with the remaining ½ cup (100 gr) sugar, 1 tsp (5 ml) vanilla extract, and ⅛ tsp (1 gr) salt until evenly combined.
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Step 8
Fold the coconut into the egg mixture, then distribute the topping evenly over the preserves without compressing it firmly.
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Step 9
Bake at 180°C until the coconut topping is set and golden brown.
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Step 10
Cool completely in the pan on the wire rack, then lift out the slab and cut it into 16 bars.
Nutrition (Estimated)
Food safety
Caution: low
Bake until the coconut topping is fully set. Cool before cutting, store in an airtight container for up to 2 days at room temperature, or refrigerate for up to 5 days.
Risk factors
- Raw egg in the unbaked coconut topping
- Hot oven and baking pan