Raspberry-Coconut Bars

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A buttery crust topped with a layer of raspberry jam and a chewy coconut topping - sounds good, right? Try these homemade Raspberry-Coconut Bars for a sweet treat that won't disappoint. This recipe is a keeper.

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What You Need

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Make It

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  • Preheat oven to 425°F. Cut butter into flour in large bowl with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually add water, stirring with fork until well blended. Press firmly onto bottom of ungreased 9-inch square baking pan.
  • Bake 20 minutes or until lightly browned. Reduce oven temperature to 350°F.
  • Beat eggs in large bowl with electric mixer on high speed 1 minute. Gradually add sugar, beating until thickened and lemon coloured. Gently stir in coconut; set aside. Spread jam over crust to within 1/4 inch of edges. Carefully spread coconut mixture over jam. Continue baking 25 minutes or until golden brown. Cool completely. Cut into 15 bars to serve.


Nutritional Information

Serving Size
Calories 210
% Daily Value
Total fat 11.2g
Saturated fat 7.8g
Cholesterol 44mg
Sodium 107mg
Carbohydrate 25.8g
Dietary fibre 1.1g
Protein 2.4g
Vitamin A 7 %DV
Vitamin C 2 %DV
Calcium 1 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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