These little Raspberry Coconut Bars taste like summer anytime of year and in just a few easy little steps. Wouldn’t they be beautiful with your Christmas goodies? Jam-packed (pun intended) with flavor, you may find that one batch just won’t be enough. Further proof that a dessert doesn’t need chocolate to qualify as pretty darn perfect.
Line a 9×13″ pan with parchment paper and brush the paper with softened butter; set aside. Preheat your oven to 375 degrees.
When the oven is preheated, toast 3/4 c. of coconut on a baking sheet for 8 minutes, stirring occasionally. Remove when mostly golden brown; set aside.
In a mixing bowl or food processor, blend or mix the following ingredients;
1 1/4 c. flour,
3/4 c. brown sugar
and 1/2 tsp. salt until combined.
Add in 3/4 c. (1 1 /2 sticks) cubed butter and blend until the mixture is a dough and no longer crumbs.
Add in 1 1/2 c. old-fashioned oats and the toasted coconut. Press all but 3/4 c. of this dough into the paper-lined pan. Spread 1 1/2 c. raspberry jam over the top of the dough and then the 3/4 c. reserved dough over that.
Over the top of these layers, add 3/4 c. untoasted coconut and bake for 20-25 minutes. The coconut on the top should be a lovely golden brown.
Cool completely in the pan which you set upon a cooling rack. When it’s cool, lift the parchment paper out and cut into bars.
Just try and resist. I dare ya.
- 1½ c. sweetened coconut flakes -- divided
- 1 1/ 4 c. flour
- ¾ c. brown sugar
- ½ tsp. salt
- ¾ c. butter
- 1½ c. old-fashioned oats
- 12 oz. (1½ c.) raspberry jam
- Line a 9x13" baking dish with parchment paper. Brush the paper with butter.
- Preheat oven to 375 degrees.
- Toast ¾ of the coconut on a rimmed baking sheet for 8 minutes or until mostly golden brown. Set aside.
- In a mixing bowl, blend flour, brown sugar, and salt until combined.
- Add the cubed, cold butter until the mixture turns into dough and is no longer crumbs.
- Add in the oats and toasted coconut.
- Press all but ¾ c. of the dough into the paper-lined pan.
- Spread the raspberry jam over the dough and then drop the remaining dough on top.
- Now add ¾ c. un-taosted coconut on top of the dough.
- Bake for 20-25 minutes or until golden brown.
- Cool completely in the pan which is on a cooling rack.
- When cool, lift the parchment paper out to cut into bars.
Many thanks to Amandaleine for her delicious recipe.
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