Raspberry Coconut Bars

Raspberry Coconut Bars

Buttery shortbread bars layered with raspberry preserves and a chewy, golden coconut topping.

Instructions

  1. Step 1

    Heat the oven to 180°C. Line the baking pan with parchment paper, leaving enough overhang to lift out the bars.

    Cookware: baking pan, oven, parchment paper

  2. Step 2

    Beat the softened butter with 4 tbsp (50 gr) of the sugar in a mixing bowl until smooth and creamy.

    Timer: 2 min (fixed)

    Ingredients used: 115.0 gr Butter, 50.0 gr Granulated Sugar

    Cookware: mixing bowl, rubber spatula

  3. 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.

    Ingredients used: 200.0 gr All-Purpose Flour, 2.0 gr Salt, 5.0 ml Vanilla Extract

    Cookware: mixing bowl, rubber spatula

  4. Step 4

    Press the dough evenly and firmly across the bottom of the lined pan.

    Cookware: baking pan

  5. Step 5

    Bake until the base is lightly golden around the edges.

    Timer: 18 min (fixed)

    Cookware: baking pan, oven

  6. Step 6

    Set the pan on a wire rack for 10 minutes, then spread the raspberry preserves evenly over the warm base.

    Timer: 10 min (fixed)

    Ingredients used: 250.0 gr Raspberry Preserves

    Cookware: baking pan, rubber spatula, wire rack

  7. 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.

    Ingredients used: 2.0 piece Egg, 100.0 gr Granulated Sugar, 1.0 gr Salt, 5.0 ml Vanilla Extract

    Cookware: mixing bowl, whisk

  8. Step 8

    Fold the coconut into the egg mixture, then distribute the topping evenly over the preserves without compressing it firmly.

    Ingredients used: 180.0 gr Unsweetened Shredded Coconut

    Cookware: baking pan, mixing bowl, rubber spatula

  9. Step 9

    Bake at 180°C until the coconut topping is set and golden brown.

    Timer: 24 min (fixed)

    Cookware: baking pan, oven

  10. Step 10

    Cool completely in the pan on the wire rack, then lift out the slab and cut it into 16 bars.

    Timer: 45 min (fixed)

    Cookware: baking pan, knife, wire rack

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