These raspberry coconut bars have a buttery shortbread base, a layer of raspberry jam and a coconut macaroon topping. This old-fashioned recipe is simple to make and perfect for coconut lovers.
My aunt made these raspberry coconut bars every Christmas, and when I moved to Brisbane I discovered they’re even more popular in Australia, where they’re often called a raspberry coconut slice. The recipe builds from a thick, buttery shortbread crust, topped with raspberry jam and finished with a chewy coconut macaroon layer. It’s an old-fashioned, straightforward treat that coconut lovers will adore.
Making Raspberry Coconut Bars
The base is a shortbread-style crust made from butter, sugar, flour and a little cornstarch to keep it tender. Press the mixture into a lined 8×8 inch (20×20 cm) pan and bake for about 20 minutes, until the surface is set and the edges are just beginning to brown. Baking the base on its own is important to prevent a soggy finished bar.
After the base comes out of the oven, spread an even layer of raspberry jam over it. About 3/4 cup of jam works well; if you prefer a thicker jam layer you can use a full cup. A 10.5 ounce (300 gram) jar is roughly the right size for this amount.
For the coconut topping, whisk together 1 large egg, 1 large egg white (discard the yolk), 3 tablespoons sugar and 1 2/3 cups sweetened shredded or flaked coconut. This yields a thick, chewy topping with just the right sweetness. Shredded coconut provides good texture and turns lightly golden as it bakes. Spoon the coconut mixture over the jam layer and spread gently so you don’t push the jam to the edges.
Pro Tip: Dollop small spoonfuls of the coconut mixture across the jam, then gently spread to create an even layer. This prevents the jam from being pushed aside and keeps the topping uniform.
Bake the assembled bars at 325°F (160°C) for 30–35 minutes, until the coconut topping is golden. Remove from the oven and allow the bars to cool completely in the pan; this can take 2–3 hours. Chilling briefly in the refrigerator after they’ve cooled can make slicing cleaner, but let them reach room temperature first for best texture.
The combination of buttery shortbread, bright raspberry jam and chewy coconut topping is irresistible. These bars are great year-round since they rely on jam rather than fresh fruit, and the raspberry-coconut flavor pairing is a classic.
More fruit bar ideas to try include strawberry crumb bars, blueberry oatmeal crumble bars and mixed berry crumble bars.
Raspberry Coconut Bars
Equipment
- 8×8 inch (20×20 cm) square baking tin
Ingredients
Base Layer
- 3/4 cup unsalted butter (168 grams), softened
- 1/3 cup granulated sugar (66 grams)
- 1 1/2 cups all-purpose flour (188 grams)
- 1 tablespoon cornstarch (optional)
Raspberry Layer
- 3/4 cup raspberry jam (about one 10.5 oz / 300 g jar)
Coconut Topping
- 1 large egg
- 1 large egg white (discard the yolk)
- 3 tablespoons granulated sugar
- 1 2/3 cups sweetened flaked or shredded coconut
Instructions
- Preheat the oven to 325°F (160°C). Line an 8×8 inch (20×20 cm) pan with parchment paper, leaving an overhang. Alternatively, line with foil and lightly grease.
- Base Layer: In a medium bowl, beat the softened butter and sugar until combined. Add the flour and cornstarch on low speed and mix just until incorporated; the dough should be thick. Press evenly into the bottom of the lined pan. Bake for 15–20 minutes, until the top looks set and the edges begin to turn golden. Keep the oven on.
- Coconut Layer: While the base bakes, whisk the egg, egg white and sugar in a small bowl, then stir in the shredded coconut.
- Assembling & Baking: Spread the jam evenly over the warm base. Spoon small dollops of the coconut mixture over the jam and gently spread to cover. Bake at 325°F (160°C) for 30–35 minutes, until the top is golden. Remove from the oven and cool completely in the pan.
- When fully cooled, use the parchment overhang to lift the bars from the pan. Place on a cutting board and slice with a sharp knife into 12 squares.
Notes
- Cornstarch helps keep the base tender; omit if you don’t have it.
- Store bars in an airtight container at room temperature for up to 3 days or in the fridge up to 1 week.
- Nutrition information is an estimate per piece, assuming 12 equal pieces.