Raspberry Coconut Bars Recipes

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RASPBERRY-COCONUT BARS



Raspberry-Coconut Bars image

These delicious coconut bars are made out of a cookie dough layer, raspberry jam, and a sweet coconut topping. A treat throughout the year.

Provided by Steve Kochin

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 55m

Yield 24

Number Of Ingredients 14

1 cup unsalted butter, softened
2 tablespoons white sugar
¼ cup milk
2 egg yolks
2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups seedless raspberry jam
4 eggs
½ cup all-purpose flour
2 cups sugar
2 tablespoons softened butter, plus more for baking dish
4 teaspoons vanilla extract
1 (14 ounce) package sweetened flaked coconut

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Cream butter and sugar together in a bowl using an electric mixer. Add milk and egg yolks; mix dough to combine. Combine 2 1/2 cups flour, baking powder, and salt in a small bowl; add to dough and mix to combine. Press cookie layer into the prepared baking pan.
  • Spread raspberry jam over the base layer in the baking pan.
  • Beat eggs in a bowl until foamy. Add flour and keep beating until bright yellow. Mix in sugar and softened butter; beat until well combined. Stir in coconut. Spoon topping evenly over jam.
  • Bake in the preheated oven for 20 minutes. Turn the pan so bars bake evenly. Continue baking until topping is set, 15 to 20 minute more. Remove from oven and cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 366.6 calories, Carbohydrate 56.9 g, Cholesterol 71.2 mg, Fat 14.6 g, Fiber 2 g, Protein 3.6 g, SaturatedFat 10.2 g, Sodium 205.7 mg, Sugar 41 g

COCONUT RASPBERRY BARS



Coconut Raspberry Bars image

While mixing a batch of plain bars, I was inspired to add raspberry preserves and flaked coconut to the dough...and wound up with these yummy treats, now a family favorite. -Amanda Denton, Barre, Vermont

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 10

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

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour and baking powder; gradually beat into creamed mixture. Stir in 1-1/4 cups coconut and walnuts. , Press 3/4 of the dough into a greased 13x9-in. baking pan. Spread with preserves. Sprinkle with chips and remaining 3/4 cup coconut. Crumble remaining dough over the top; press lightly. , Bake until golden brown, 30-35 minutes. Cool in pan on a wire rack. Cut into bars.

Nutrition Facts : Calories 253 calories, Fat 13g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 81mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.

RASPBERRY COCONUT BARS



Raspberry Coconut Bars image

Provided by Food Network

Time 1h

Yield 3 dozen bars

Number Of Ingredients 11

1 cup butter, softened
1 cup sugar
1 tsp. vanilla extract
1/4 tsp. salt
3 large eggs, divided
2 cups plus 2 tablespoons Pillsbury BEST® All Purpose Flour
3/4 cup Smucker's® Seedless Red Raspberry Jam
1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
4 oz. cream cheese, softened
1 tbsp. lemon juice
2 1/2 cups sweetened coconut flakes, divided

Steps:

  • HEAT oven to 350 degrees F. Beat butter, sugar, vanilla and salt in large bowl with electric mixer on medium speed until fluffy. Beat in 2 eggs, one at a time, until blended. Gradually beat in 2 cups flour until blended.
  • SPREAD evenly in 13 x 9-inch baking pan. Spoon jam over crust, spreading evenly.
  • BEAT sweetened condensed milk, cream cheese, lemon juice and remaining 1 egg and 2 tablespoons flour in medium bowl with electric mixer on medium speed until smooth. Stir in 1 1/2 cups coconut. Spoon evenly over jam layer. Sprinkle with remaining 1 cup coconut. Cover with foil. Bake 30 minutes. Uncover and bake an additional 15 to 20 minutes or until edges are golden brown and bottom crust is completely baked. Cool completely in pan on wire rack.

RASPBERRY COCONUT BARS



Raspberry Coconut Bars image

I've been whipping up these delicious bars for over 10 years, with recent help from my 5-year-old daughter. I bake them every Christmas and have received many compliments and recipe requests. The chocolate drizzle makes such a pretty lacy effect. -Barb Bovberg, Fort Collins, Colorado

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 8

1-2/3 cups graham cracker crumbs
1/2 cup butter, melted
2-2/3 cups sweetened shredded coconut
1 can (14 ounces) sweetened condensed milk
1 cup seedless raspberry preserves
1/3 cup chopped walnuts, toasted
1/2 cup semisweet chocolate chips
1/4 cup white baking chips

Steps:

  • In a small bowl, combine cracker crumbs and butter. Press into a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with coconut; drizzle with milk. , Bake at 350° for 20-25 minutes or until lightly browned. Cool completely on a wire rack., Spread preserves over crust. Sprinkle with walnuts. In a microwave, melt chocolate chips; stir until smooth. Drizzle over walnuts. Repeat with white chips. Cut into bars. Refrigerate for 30 minutes or until chocolate is set.

Nutrition Facts :

OATMEAL COCONUT RASPBERRY BARS



Oatmeal Coconut Raspberry Bars image

Categories     Cookies     Food Processor     Dessert     Bake     Picnic     Kid-Friendly     Mother's Day     Back to School     Raspberry     Coconut     Oat     Winter     Party     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 24 bars

Number Of Ingredients 8

1 1/2 cups sweetened flaked coconut
1 1/4 cups all-purpose flour
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into pieces
1 1/2 cups old-fashioned oats
3/4 cup seedless raspberry jam

Steps:

  • Preheat oven to 375°F.
  • Spread 3/4 cup coconut evenly on a baking sheet and toast in middle of oven, stirring once, until golden, about 8 minutes, then cool.
  • Blend together flour, sugars, and salt in a food processor, then add butter and blend until a dough begins to form. Transfer to a bowl and knead in oats and toasted coconut until combined well.
  • Reserve 3/4 cup dough, then press remainder evenly into bottom of a buttered 13- by 9-inch metal baking pan and spread jam over it. Crumble reserved dough evenly over jam, then sprinkle with remaining 3/4 cup (untoasted) coconut.
  • Bake in middle of oven until golden, 20 to 25 minutes, then cool completely in pan on a rack. Loosen from sides of pan with a sharp knife, then lift out in 1 piece and transfer to a cutting board.
  • Cut into 24 bars.

RASPBERRY COCONUT BARS



Raspberry Coconut Bars image

Easy to bake and take, these bars blend a winning combination of flavors: raspberry, cream cheese, coconut and white chocolate chips.

Provided by -Mary-

Categories     Bar Cookie

Time 30m

Yield 24 bars

Number Of Ingredients 11

1 cup granulated sugar
1/2 cup butter, softened
4 ounces cream cheese, softened
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups raspberry jam
1 cup coconut, flaked
1 cup white chocolate chips

Steps:

  • Preheat oven to 375°F. In large bowl, with electric mixer, cream together sugar, butter, cream cheese, eggs and vanilla until just blended. Slowly add flour, baking powder and salt until fully combined.
  • Spread batter evenly onto ungreased 15x10x1-inch baking sheet. Bake 10 minutes. Remove from oven and spread jam over bars. Sprinkle with coconut; continue to bake for additional 5 minutes. Remove from oven; allow to cool 30 minutes.
  • Place white chocolate chips in microwave-safe bowl and heat in microwave on HIGH 1 minute or until melted. Using fork, drizzle melted white chocolate over cookies, then immediately cut into bars and allow to dry.

Nutrition Facts : Calories 254, Fat 10.6, SaturatedFat 6.9, Cholesterol 32.4, Sodium 125.3, Carbohydrate 37.4, Fiber 1.2, Sugar 22.7, Protein 2.9

RASPBERRY-KISSED COCONUT BARS



Raspberry-Kissed Coconut Bars image

Shortbread cookies are your ticket to these delectably delicious, super-easy coconut treats.

Provided by My Food and Family

Categories     Dairy

Time 45m

Yield 20 servings

Number Of Ingredients 7

25 square shortbread cookies
2-2/3 cups BAKER'S ANGEL FLAKE Coconut (7-oz. pkg.)
2/3 cup sugar
6 Tbsp. flour
4 egg whites
1 tsp. almond extract
1/4 cup raspberry jam

Steps:

  • Heat oven to 325ºF.
  • Line 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Arrange cookies, in single layer, on bottom of prepared pan.
  • Combine coconut, sugar and flour in large bowl. Add egg whites and extract; mix well. Carefully spread over cookies. Drop small spoonfuls of jam over coconut mixture; swirl gently with knife to marbleize.
  • Bake 28 to 30 min. or until center is almost set and edges are golden brown. Cool completely. Use foil handles to remove dessert from pan before cutting into bars.

Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

BAKER'S ONE BOWL RASPBERRY-COCONUT BARS



BAKER'S ONE BOWL Raspberry-Coconut Bars image

We'd wash as many bowls as we had to make these scrumptious bars! Alas, as the recipe states, they're BAKER'S ONE BOWL Raspberry-Coconut Bars.

Provided by My Food and Family

Categories     Dairy

Time 1h

Yield 16 servings

Number Of Ingredients 8

1-1/4 cups flour
1/4 tsp. salt
1/2 cup cold butter or margarine, cut up
3 Tbsp. cold water
2 eggs
1/2 cup sugar
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups)
1/3 cup red raspberry preserves

Steps:

  • Heat oven to 425°F.
  • Mix flour and salt in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually stir in water with fork until blended; press onto bottom of 8-inch square pan.
  • Bake 20 min. or until lightly browned. Reduce oven temperature to 350°F.
  • Beat eggs in same bowl with mixer on high speed until frothy. Gradually beat in sugar until thick and lemon colored. Stir in coconut. Spread preserves over crust to within 1/4 inch of edges; cover with coconut mixture.
  • Bake 25 min. or until golden brown. Cool completely before cutting into bars.

Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

RASPBERRY-COCONUT BARS



Raspberry-Coconut Bars image

Shortbread crust, layer of raspberry preserves, and a coconut macaroon-like topping--:) My grandmother bakes these every time she comes to visit us--my husband inhales them!

Provided by JamesDeansGirl

Categories     Bar Cookie

Time 1h10m

Yield 2 dozen bars

Number Of Ingredients 8

1 1/4 cups flour
1/4 teaspoon salt
1/2 cup butter, cut in tbsp
3 tablespoons cold water
2 eggs
1/2 cup sugar
2 2/3 cups shredded coconut (7 oz. bag)
1/3 cup seedless red raspberry preserves

Steps:

  • Preheat oven to 425°F.
  • Combine the flour and salt in a medium bowl; cut in the butter until coarse crumbs form.
  • Sprinkle the water over the mixture while tossing to blend well.
  • Press mixture evenly onto the bottom of an ungreased 9-inch square baking pan; bake for 20 minutes, or until lightly browned.
  • Reduce oven to 350°F.
  • Using an electric mixer on high speed, beat the eggs in a large bowl.
  • Gradually add the sugar, beating until thick and lemon-colored.
  • Gently stir in the coconut.
  • Spread the preserves over the baked crust to within 1/4 inch of the edges.
  • Carefully spread the coconut mixture over the preserves; bake 25 minutes more, or until golden brown.
  • Cool completely before cutting into bars.

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