Name: Raspberry Coconut Bars Recipe
Prep time: 20 min
Cook time: 30 min
Total time: PT-491239H54M50S
Cuisine: American
Ingredients: 3/4 cup butter, softened; 1 cup sugar; 1 large egg, room temperature; 1/2 teaspoon vanilla extract; 2 cups all-purpose flour; 1/4 teaspoon baking powder; 2 cups sweetened shredded coconut, divided; 1/2 cup chopped walnuts; 1 jar (12 ounces) raspberry preserves; 1 cup white baking chips

If you’ve been on the hunt for a crowd-pleasing treat that’s both fruity and tropical, you’re going to adore this Raspberry Coconut Bars Recipe. I absolutely love how these bars come together with a buttery, tender base, a sweet-tart raspberry layer, and just the right hint of coconut crunch. When I first tried this recipe, I was blown away by how each bite felt like a mini celebration — and trust me, once you make these, your family or friends will agree! Keep reading because I’m sharing everything you need to nail this fan-freaking-tastic dessert.

💚

Why You’ll Love This Recipe

Perfect balance of flavors: The sweet-tart raspberry jam pairs brilliantly with the rich coconut and buttery crust.
Easy to make: You don’t need fancy tools or techniques — just simple mixing and layering.
Great make-ahead dessert: These bars hold up well if you prepare them a day in advance, making your life easier.
Crowd-pleaser: Whether at potlucks, family dinners, or a picnic, these bars always disappear fast!

The image shows a white round plate on a soft pink hexagonal-tiled table with two pieces of fruit crumble bars: a square piece with a golden crumbly top and visible layers of red fruit filling beneath, and a long rectangular bar with a similar golden crumbly top and red fruit layer in the middle. Surrounding the central plate are three other white round plates with similar bars arranged on them, displaying the soft crumb texture and rich red fruit inside. The background features a mustard yellow cloth on the pink tiled surface, creating a warm and inviting setting. The light highlights the crumbly texture and the slight shine of the fruit filling, making the bars look fresh and tasty. photo taken with an iphone --ar 2:3 --v 7 - Raspberry Coconut Bars, tropical raspberry coconut dessert, easy raspberry coconut bars, fruit and coconut bars, homemade raspberry coconut treat

Ingredients You’ll Need

Each ingredient in this Raspberry Coconut Bars Recipe plays an essential role — from providing structure to adding texture and flavor. When shopping, it’s worth picking good-quality raspberry preserves and fresh shredded coconut for the best taste.

Flat lay of a small mound of softened butter, a small white bowl of granulated sugar, a single large brown egg with a clean shell, a small white bowl of clear vanilla extract, a small pile of all-purpose flour, a small pinch of baking powder on white ceramic, a small heap of sweetened shredded coconut, a small pile of chopped walnuts, a small white bowl filled with glossy raspberry preserves, and a small handful of white baking chips, all arranged with perfect symmetry on simple white ceramic plates and bowls placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Raspberry Coconut Bars, tropical raspberry coconut dessert, easy raspberry coconut bars, fruit and coconut bars, homemade raspberry coconut treat

Butter: I like using unsalted, softened butter so you can control the saltiness better.
Sugar: Just regular granulated sugar works perfectly to sweeten and give structure.
Egg: Bringing the egg to room temperature helps the dough come together smoothly.
Vanilla extract: This adds subtle depth of flavor that lifts the whole bar.
All-purpose flour: The backbone of the base, providing just the right crumb.
Baking powder: A small touch to let the crust rise slightly, keeping it tender.
Sweetened shredded coconut: Divided for mixing in and sprinkling on top — it’s what gives these bars their signature flair.
Chopped walnuts: Adds a nutty crunch that balances the fruity and coconut flavors.
Raspberry preserves: The star of the show – look for one with visible seeds for an authentic homemade feel.
White baking chips: These melt slightly during baking, adding a creamy, sweet contrast that’s just heavenly.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this Raspberry Coconut Bars Recipe depending on the season or what I have on hand. It’s a versatile base that invites a little creativity!

Swap the nuts: I sometimes use pecans instead of walnuts for a slightly sweeter crunch, and my family always notices the difference—in a good way!
Use different fruit preserves: If raspberries aren’t your jam (pun intended), strawberry or blackberry preserves work beautifully too.
Go tropical: Add a sprinkle of shredded dried pineapple along with the coconut for a sunshine-inspired twist.
Cut back on sugar: I’ve made this with half the sugar before, and the bars still turn out delicious if you prefer less sweetness.

How to Make Raspberry Coconut Bars Recipe

Step 1: Cream Your Base to Perfection

Start by preheating your oven to 350°F. Then, in a large bowl, cream together the softened butter and sugar until the mixture turns light and fluffy—it usually takes about 5 to 7 minutes with a hand mixer. This step is where a lot of the tenderness comes from, so don’t rush it! Once creamy, beat in the room-temperature egg and vanilla extract until combined and smooth.

Step 2: Mix the Dry Ingredients and Fold in Coconut and Nuts

In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add this to your creamed butter mixture, beating steadily to avoid lumps. Once the dough starts forming, stir in 1 1/4 cups of the shredded coconut and the chopped walnuts. This is where you’ll get that lovely burst of flavor and texture that makes these bars so memorable.

Step 3: Layer Like a Pro

Press about three-quarters of your dough evenly into a greased 13×9-inch baking pan — I like to lightly grease the pan with butter to help the bars release easily after baking. Spread the raspberry preserves evenly over this base layer. Then sprinkle the white baking chips and the remaining 3/4 cup of shredded coconut on top. Finally, crumble the rest of your dough over everything and gently press it down just a bit to hold the bars together.

Step 4: Bake Until Golden and Delicious

Bake the bars in your preheated oven for 30 to 35 minutes, or until the top is golden brown. You’ll know it’s ready when the edges are firm and the center feels set. Let the bars cool completely in the pan on a wire rack before slicing — this step is crucial to help them hold their shape. Trust me, I learned the hard way that cutting them warm leads to crumbling and sticky mess!

👨‍🍳

Pro Tips for Making Raspberry Coconut Bars Recipe

Soften Butter Properly: Leaving the butter out for at least an hour before mixing helps achieve that light, fluffy texture when creaming with sugar.
Even Spreading: Use the back of a spoon or an offset spatula to spread the raspberry preserves evenly without digging into the crust.
Don’t Skip Cooling: Cooling the bars fully before slicing ensures clean cuts and less crumble, which makes serving way easier.
Watch the Baking Time: I found that going beyond 35 minutes dries out the bars, so keep a close eye starting at 30 minutes.

How to Serve Raspberry Coconut Bars Recipe

The image shows two layered oat bars stacked on a white round plate, placed on a soft pink surface with a white marbled texture. Each bar has three layers: the bottom and top layers are golden brown, crumbly oat crust with rough texture, while the middle layer is a thick, bright red jam filling that looks smooth and slightly shiny. Around the main plate, there are two other white plates with single oat bars on the same pink and white marbled surface, and a yellow cloth is partially visible in the bottom right corner. The lighting is soft, highlighting the crumbly details of the oat bars. photo taken with an iphone --ar 2:3 --v 7 - Raspberry Coconut Bars, tropical raspberry coconut dessert, easy raspberry coconut bars, fruit and coconut bars, homemade raspberry coconut treat

Garnishes

I like to sprinkle a little extra shredded coconut over the bars right after baking to give a fresh coconut aroma, and sometimes a dusting of powdered sugar for that extra touch of sweetness and visual appeal. Fresh raspberries on the side also add a lovely pop of color and brightness.

Side Dishes

These bars pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For brunch or tea, I serve them alongside a fresh fruit salad or cucumber-mint tea, which balances the sweetness perfectly.

Creative Ways to Present

For special occasions, I like to cut the bars into bite-sized squares and arrange them on a pretty serving tray layered with banana leaves or parchment paper. You can even drizzle a little melted white chocolate over the top for an elegant twist that makes guests think you went the extra mile.

Make Ahead and Storage

Storing Leftovers

I store leftover bars in an airtight container at room temperature for up to 3 days, but honestly, they rarely last that long in my house! If it’s warm, I pop them in the fridge to keep the coconut from getting too soft.

Freezing

These bars freeze surprisingly well. I wrap individual squares in plastic wrap and then place them in a freezer-safe bag. When I’m ready to enjoy, I let them thaw at room temperature for about an hour—quick and no fuss!

Reheating

If you like them a bit warm, I pop a bar into the microwave for 10-15 seconds. That slight warmth revives the white chips to a soft melt and makes the coconut aroma even more pronounced.

FAQs

Can I use frozen raspberries instead of raspberry preserves in this recipe?

You can, but keep in mind the preserves have added sugar and a gel-like consistency that helps the filling set properly. If using frozen raspberries, I recommend cooking them down with some sugar and a bit of cornstarch to thicken before spreading on the crust.
Is it okay to substitute the white baking chips with regular chocolate chips?

Absolutely! The recipe works well with semi-sweet or milk chocolate chips too. Just expect a richer chocolate flavor that pairs nicely with both raspberry and coconut.
Can I make these bars gluten-free?

Yes! Swap the all-purpose flour for a gluten-free flour blend that measures cup-for-cup, and make sure your baking powder is gluten-free. The texture might be a little different but still delicious.
How do I prevent the coconut from burning on top of the bars?

Keep a close eye on the baking time, especially after 25 minutes. If the coconut is browning too fast, you can tent the pan loosely with foil for the remaining bake time to protect it.

Final Thoughts

This Raspberry Coconut Bars Recipe has become one of my go-to delights for sharing with loved ones. It’s simple, yet every bite feels special, thanks to the wonderful combo of buttery crust, tart raspberry jam, and chewy coconut. I hope you enjoy making these as much as I do — they’re perfect for almost any occasion and sure to earn you some serious dessert kudos. So go ahead, give it a try and watch your family go crazy for these bars!