I’ve always loved the combination of raspberry and coconut. Raspberry and coconut on top of a buttery crust? Perfection. These Raspberry Coconut Bars will be the darling of your Christmas Cookie tray. They’ll add that bit of color- white and red to your tray that you’ll love.
This cookie is chewy and sweet and a little fruity. I love the rich buttery crust topped with a layer of raspberry jam, sprinkled with coconut. And the meringue topping is so pretty! You can also cut the pieces into diamond shapes or place the pieces into a muffin cup liner. So many options. I had to hide my pan of cookies so they would end up on cookie plates and not on our dinner plates!
Raspberry Coconut Bars
Ingredients
- 12 tablespoons unsalted butter softened
- 1 1/2 cups granulated sugar divided
- 2 eggs separated
- 1 1/2 cups all purpose flour
- 1 cup raspberry jam
- 1/2 cup coconut sweetened or unsweetened
Instructions
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Preheat oven to 350 degrees and set rack in center of oven.
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In a mixer, beat the butter and 1 cup of the sugar until smooth and fluffy.
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Beat in the egg yolks gradually and add the flour.
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Mix just until flour disappears.
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Pat the mixture into a lightly greased 9×13 pan evenly.
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Bake for about 25 minutes or until a light golden color.
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Leave oven on.
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Remove pan from oven and let sit for about 5-10 minutes.
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Spoon jam onto crust so the jam is distributed evenly over surface.
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Using a knife, spread the jam gently over the surface of crust.
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Sprinkle with 1/2 cup coconut.
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Beat the egg whites in a clean bowl with whisk attachment until soft peaks form.
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Gradually add sugar.
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Spread the meringue over the baked mixture gently.
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Bake for another 10-12 minutes or until light golden brown.
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Remove and let cool completely.
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Cut into squares.
These look so good, but I hate meringue, is there another option for the top?
These look like Louise Cake slices. They are so yummy. Will have to give your version a try