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Dessert Bars | December 10, 2015

Raspberry Coconut Bars

Raspberry Coconut Bars
Raspberry Coconut Bars

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.

Raspberry Coconut Bars
Raspberry Coconut Bars

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

Raspberry Coconut Bars

Author abountifulkitchen


  • 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


  1. Preheat oven to 350 degrees and set rack in center of oven.
  2. In a mixer, beat the butter and 1 cup of the sugar until smooth and fluffy.
  3. Beat in the egg yolks gradually and add the flour.
  4. Mix just until flour disappears.
  5. Pat the mixture into a lightly greased 9×13 pan evenly.
  6. Bake for about 25 minutes or until a light golden color.
  7. Leave oven on.
  8. Remove pan from oven and let sit for about 5-10 minutes.
  9. Spoon jam onto crust so the jam is distributed evenly over surface.
  10. Using a knife, spread the jam gently over the surface of crust.
  11. Sprinkle with 1/2 cup coconut.
  12. Beat the egg whites in a clean bowl with whisk attachment until soft peaks form.
  13. Gradually add sugar.
  14. Spread the meringue over the baked mixture gently.
  15. Bake for another 10-12 minutes or until light golden brown.
  16. Remove and let cool completely.
  17. Cut into squares.

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