Raspberry Coconut Bars

I remember the first time I baked these Raspberry Coconut Bars: the kitchen smelled like toasted coconut and warm almonds, and my family fought over the corners. These are shortbread-like bars with a nutty, buttery base, a tart ribbon of raspberry preserves, and a sweet, chewy coconut topping. They’re the kind of bake that travels well to potlucks, makes a weeknight dessert feel special, and satisfies both jam lovers and coconut fans. If you already love coconut-forward dishes, you might also enjoy this savory coconut option: easy healthy coconut chicken curry for a different way to use coconut in the kitchen.

Why you’ll love these bars

These Raspberry Coconut Bars hit several sweet spots. The crust is tender and almond-forward because of almond flour and a touch of cream cheese—no long blind-baking or fuss. A smear of raspberry preserves adds bright acidity that cuts through the richness. The coconut topping gives chew and toasted flavor once baked. They’re great for:

• Quick batch baking for school lunches or coffee visits.
• Low-carb-ish bakers who use a 1:1 sugar substitute to reduce cane sugar (the texture remains close to classic bars).
• Holiday cookie trays where you want a nutty, fruity contrast.

“An irresistible two-bite bar — sweet, tangy, and pleasantly chewy” — a review I heard after my first tray vanished.

Step-by-step overview

This recipe is straightforward: make a crumbly nut-flour crust, press it into an 8 x 8 pan, par-bake until golden, then top with preserves and a coconut-egg mixture before finishing in the oven. Expect two bakes: a short first bake for stability and a longer second bake to set and brown the coconut. Total hands-on time is minimal; the chilling step isn’t necessary here, so it’s a good option when you want dessert ready in about an hour and a half including cooling.

What you’ll need

• ½ cup butter, cold and cubed
• 4 ounces cream cheese, cold
• 1¾ cups almond flour
• ¼ cup coconut flour
• ⅓ cup sugar substitute (1:1 sugar ratio) — for the crust
• 1 egg (for the crust)
• ½ cup raspberry preserves (sugar-free)
• 2 eggs (for the coconut topping)
• 1 cup sugar substitute (1:1 sugar ratio) — for the coconut topping
• ½ teaspoon almond extract
• 2½ cups unsweetened flaked coconut

Notes and substitutions:

• Swap butter for coconut oil for a dairy-free crust, but expect a slightly different texture and aroma.
• You can use regular granulated sugar in place of the sugar substitute if you prefer — the bars will be sweeter and slightly more tender.
• If you can’t find almond flour, finely ground blanched almonds may work, but measure by weight when possible for consistency.

Step-by-step instructions

1. Preheat the oven to 375°F. Line an 8 x 8-inch square pan with parchment paper, leaving an overhang to lift the bars easily.
2. In a mixing bowl, stir together the almond flour and coconut flour. Add the cold cubed butter, cold cream cheese, and ⅓ cup sugar substitute. Use a pastry cutter, two forks, or your fingertips to work the fats into the flours until the mixture looks crumbly with pea-sized bits.
3. Add the single egg and mix just until the dough holds together when pressed. Press the mixture evenly into the bottom of the prepared pan. Bake for 15–20 minutes, until the crust takes on a light golden color and looks set.
4. While the crust bakes, whisk the 2 eggs in a separate bowl. Add 1 cup sugar substitute, almond extract, and the 2½ cups unsweetened flaked coconut. Stir until the wet ingredients coat the coconut and the mixture becomes thick.
5. Remove the par-baked crust from the oven and spread the ½ cup raspberry preserves evenly over it. Gently spread the coconut-egg mixture on top of the preserves in an even layer.
6. Return the pan to the oven and bake another 20–25 minutes, or until the coconut topping is golden and set. Remove from the oven and let cool completely in the pan (this helps the layers set). Lift out using the parchment overhang and cut into squares once cooled.

Best ways to enjoy them

These bars are flexible: serve them room temperature with a dusting of powdered sugar, or warm a single square briefly in the microwave for a chewier bite. Pair with:

• A bright cup of black coffee or a floral tea to balance sweetness.
• Vanilla ice cream and a few fresh raspberries for a simple dessert plate.
• Add a sprinkle of flaky sea salt on top just before serving to heighten flavors.

Storage and reheating tips

• At room temperature: Store in an airtight container for up to 24 hours. Because the topping contains eggs and dairy, refrigeration is safer for longer storage.
• Refrigeration: Keep in a sealed container for up to 4–5 days. Bring to room temperature before serving, or microwave briefly (10–15 seconds) to soften.
• Freezing: Wrap individual squares tightly in plastic wrap and freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and warm briefly before serving.
• Food safety: Because the topping contains cooked eggs, ensure bars are fully cooked through (no runny center) and cool completely before refrigerating to prevent condensation and sogginess.

Pro chef tips

• Keep the butter and cream cheese cold for a flaky, shortbread-like crust. Cold fats create little pockets that give a tender crumb when baked.
• Press the crust evenly and use the bottom of a measuring cup for an even surface — an uneven crust leads to uneven baking.
• Don’t overmix the coconut topping; stir just until combined to keep the coconut pieces distinct and chewy.
• If your raspberry preserves are particularly runny, spoon and drain briefly on a sieve to avoid a soggy layer.
• For an even browning on top, move the pan to the upper rack for the last 3–5 minutes but watch closely to prevent burning. For more coconut-forward recipe ideas, check out this savory coconut chicken curry.

Creative twists

• Lemon-raspberry: Add 1 teaspoon lemon zest to the crust for a citrus lift.
• Chocolate layer: Sprinkle 2–3 ounces of chopped dark chocolate over the preserves before adding the coconut topping for a chocolate-raspberry twist.
• Toasted coconut: Toast the flaked coconut lightly in a dry skillet before mixing into the topping for more depth.
• Nut variation: Fold ¼ cup chopped toasted almonds or macadamia nuts into the topping for extra texture.
• Vegan version: Use a vegan cream cheese and melted coconut oil in place of butter, replace eggs in the topping with a commercial egg replacer or a mixture of aquafaba + a little cornstarch, and use a vegan preserve.

Common questions

Q: Can I make these bars ahead for a party?
A: Yes. You can bake them a day ahead and store in the refrigerator. Bring to room temperature before serving for best texture, or warm briefly in the oven at 300°F for 5–8 minutes.

Q: Can I use fresh raspberries instead of preserves?
A: Fresh raspberries will add extra moisture. If you use them, cook them briefly with a bit of sweetener to make a thicker compote; otherwise the topping may become soggy.

Q: What if I don’t have almond flour?
A: Finely ground blanched almonds can be used, but measure by weight when possible. Regular all-purpose flour will change the texture and is not a 1:1 swap in terms of flavor and structure.

Q: Do these need to be refrigerated because of the cream cheese?
A: Yes, since the crust contains cream cheese and the topping contains eggs, refrigeration is recommended if you’re not serving them within a few hours. Store in the fridge for up to 4–5 days.

Q: Can I reduce the sugar more or omit it entirely?
A: You can reduce sugar, but the coconut topping needs some sweetener to balance the preserves and to help set. Using a 1:1 sugar substitute is a reasonable swap for similar texture.

Conclusion

If you want another take on this classic, check the original inspiration and variations at the original Raspberry Coconut Bars recipe on The Kitchen Magpie for more context and ideas.

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