Description
Delicious layered dessert bars featuring a buttery shortbread crust, tangy raspberry filling, and golden toasted coconut topping. Perfect for parties, potlucks, or afternoon tea.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 cup unsalted butter, cold and cubed
- 1/4 teaspoon salt
- 1 cup raspberry preserves or jam
- 1/2 cup fresh raspberries
- 2 cups sweetened shredded coconut
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
Instructions
- 1. Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper.
- 2. Combine flour, granulated sugar, cold butter, and salt in a food processor. Pulse until mixture resembles coarse crumbs.
- 3. Press the crust mixture firmly into the bottom of the prepared pan.
- 4. Bake the crust for 15-18 minutes until lightly golden around the edges. Remove and let cool for 10 minutes.
- 5. Warm the raspberry preserves slightly and spread evenly over the pre-baked crust. Scatter fresh raspberries on top.
- 6. In a medium bowl, beat the eggs with vanilla extract. Fold in the shredded coconut and powdered sugar until well combined.
- 7. Spread the coconut mixture evenly over the raspberry layer, pressing down gently.
- 8. Bake for 25-30 minutes until the coconut is golden brown and set.
- 9. Cool completely in the pan for at least 2 hours before cutting into squares.
Notes
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. These bars freeze well for up to 3 months when individually wrapped. For best results, use cold butter and don’t skip the pre-baking step for the crust.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 285
- Sugar: 20g
- Sodium: 95mg
- Fat: 16g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g