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Raspberry-Coconut Bars

Raspberry-Coconut Bars

  • Prep

    15 m
  • Ready In

    1 h
BAKER'S Chocolate

BAKER'S Chocolate

A layer of raspberry preserves is nestled between a sweet bottom crust and a frothy coconut topping.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 129 kcal
  • 6%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 81 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 425 degrees F. Mix flour and salt in medium bowl. Cut in butter until mixture resembles coarse crumbs. Gradually add water, stirring with fork until well blended. Press firmly onto bottom of ungreased 9-inch square baking pan.
  2. Bake 20 minutes or until lightly browned. Reduce oven temperature to 350 degrees F.
  3. Beat eggs in small bowl with electric mixer on high speed until frothy. Gradually add sugar, beating until thick and lemon colored. Gently stir in coconut. Spread preserves over crust to within 1/4 inch of edges. Carefully spread coconut mixture over preserves. Continue baking 25 minutes or until golden brown. Cool completely on wire rack. Cut into 24 bars.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Rachel M.
4

Rachel M.

3/24/2008

I made this recipe for Easter. I should have gone with my instincts while making it, but I decided to try the recipe "as-is". Well, first of all I should have used unsalted butter for the crust, because it came out too salty. I don't fault the recipe for that, but anyone else making these might like to know. Second, there isn't enough raspberry to even make its presence known. Third, the coconut topping comes out a little funny; "froth" is not at all how I would describe it. Next time (f there is a next time), I will use unsalted butter for the "crust," maybe add a little (teaspoon or so) of powdered sugar to the crust, double (or almost) the raspberry filling, and use 3 egg whites instead of the whole eggs to make a meringue topping for the coconut. Or maybe I'll use 2 eggs separated, then fold in the yolks with the coconut. In any case, this recipe seems to need a lot of work, and I might just look elsewhere (or invent my own). Kind of disappointing, because the flavor combination sounded wonderful.

Jennifer Lickenfelt
3

Jennifer Lickenfelt

12/8/2007

I am a self admitted horrible baker, and even I managed to make these and my guests gave rave reviews. I followed the recipe exactly and they were very moist, sweet and yummy!

RUTHCOOPER
2

RUTHCOOPER

2/9/2012

I could not get the coconut topping to set. It seemed to be runny at the end of the baking time, so I baked about 10 minutes longer - still runny topping. It tasted good but couldnt serve this to company. I would use egg whites beaten till soft peaks next time. 1/3 cup preserves is not enough for a 9 inch pan!

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