Coconut Raspberry Bars Recipe
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.
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.
- Carbohydrate 7.18894051577394 g
- Cholesterol 10.1903935270678 mg
- Fat 5.85827643850351 g
- Fiber 0.648624993139336 g
- Protein 1.24763963050065 g
- Saturated Fat 3.43267481687573 g
- Serving Size 1 1 serving (21g)
- Sodium 1676.48143514567 mg
- Sugar 6.54031552263461 g
- Trans Fat 0.381047180810347 g
- Calories 85 calories
Step-by-step
- Preheat oven to 350degrees. 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 walnuts.
- Press three-fourths of the dough into a greased 13x9-in. baking pan. Spread with preserves. Sprinkle with chips and remaining coconut. Crumble remaining dough over the top; press lightly.
- Bake 30-35 minutes or until golden brown. Cool on a wire rack. Cut into bars.
Raspberry preserves anchor these bars, providing a concentrated hit of fruit pectin and moisture that prevents the dense dough layers from drying out completely during baking. Skeptical bakers often watch the base layer absorb too much liquid if the pan preparation is skipped, turning the crust into a soggy mass beneath the fruit. Adapting this structure requires precise handling of fats and flours.
- Substitute the standard dairy butter with an equal weight of solid coconut oil to maintain the exact 3/4 cup fat ratio while accommodating dairy-free diets.
- Toast the flaked coconut briefly at 350 degrees Fahrenheit for five minutes before mixing it into the dough to develop deeper nuttiness.
- Chill the assembled unbaked pan in the refrigerator for 15 minutes before placing it in the oven to ensure the crumb topping holds its structure.
- Replace the all-purpose flour with a measure-for-measure gluten-free flour blend containing xanthan gum to achieve the correct crumb without altering the liquid balance.
Proper cooling on a wire rack allows the white baking chips and preserves to set fully before slicing. Store the finished portions in an airtight container at room temperature for up to four days.
