Raspberry Coconut Bars

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.

Raspberry Coconut Bars

 

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Prep time

25 mins

Cook time

20 mins

Total time

45 mins

 

A shortbread-like crust containing oats and toasted coconut is blanketed with raspberries and more coconut to make a bar of yum that is unique and fruity.

Alison: That Which Nourishes

Recipe type: Dessert

Serves: 2 dozen

Grocery List

• 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

Here's how...

1. Line a 9x13" baking dish with parchment paper. Brush the paper with butter.
2. Preheat oven to 375 degrees.
3. Toast ¾ of the coconut on a rimmed baking sheet for 8 minutes or until mostly golden brown. Set aside.
4. In a mixing bowl, blend flour, brown sugar, and salt until combined.
5. Add the cubed, cold butter until the mixture turns into dough and is no longer crumbs.
6. Add in the oats and toasted coconut.
7. Press all but ¾ c. of the dough into the paper-lined pan.
8. Spread the raspberry jam over the dough and then drop the remaining dough on top.
9. Now add ¾ c. un-taosted coconut on top of the dough.
10. Bake for 20-25 minutes or until golden brown.
11. Cool completely in the pan which is on a cooling rack.
12. When cool, lift the parchment paper out to cut into bars.

3.4.3177

Many thanks to Amandaleine for her delicious recipe.