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.

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

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Author: Si Foster

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

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Instructions

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