As the enticing aroma of baked coconut fills your kitchen, you can’t help but sneak a taste of these luscious Raspberry Coconut Bars. This delightful treat comes together in about an hour and offers a harmonious balance of flavors and textures. The buttery crust, creamy raspberry layer, and toasted coconut topping create a dessert that works beautifully for any occasion.
These Raspberry Coconut Bars are perfect for dessert lovers looking for a low-sugar option. They are fantastic for gatherings, celebrations, or just to indulge your sweet tooth. Plus, you can prepare them ahead and store them for later enjoyment.
Why You’ll Love This Recipe
- The buttery crust adds a flaky texture that perfectly contrasts the creamy filling.
- The raspberry preserves provide a delightful tartness that balances the sweetness.
- Unsweetened flaked coconut gives a satisfying chewiness to each bite.
- This recipe is low in sugar, making it a healthier dessert option.
What You’ll Need
Gather the following ingredients before you begin:
For the Crust
- ½ cup butter, softened
- 4 ounces cream cheese, softened
- 1¾ cup almond flour
- ¼ cup coconut flour
- ⅓ cup sugar substitute (1:1 sugar ratio)
- 1 egg
For the Filling
- ½ cup raspberry preserves (sugar-free)
- 2 eggs
- 1 cup sugar substitute (1:1 sugar ratio)
- ½ teaspoon almond extract
- 2½ cups unsweetened flaked coconut
Use gluten-free almond flour for gluten sensitivity.
Substitutions & Swaps
- Use coconut oil instead of butter for a dairy-free option.
- Substitute lemon or strawberry preserves for a different flavor.
- Use regular sugar if dietary restrictions allow.
- Replace almond extract with vanilla extract for a milder flavor.
How to Make It
Prepare to create delicious bars with these simple steps.
1. Preheat the oven
Preheat your oven to 375 degrees F. Prepare an 8 x 8" square baking pan by lining it with parchment paper, leaving overhang for easy removal later.
2. Mix the crust
Combine the flours, butter, cream cheese, and sugar in a bowl. Use a pastry cutter or food processor to mix until the mixture resembles crumbs.
3. Incorporate the egg
Add the egg to the crumb mixture and process a few more times until fully incorporated.
4. Press and bake the crust
Press the crust mixture firmly into the bottom of the prepared pan. Bake at 375 degrees F for 15 to 20 minutes, or until the crust is golden brown.
5. Prepare the filling
In a medium bowl, beat the eggs with a whisk. Stir in the sugar, almond extract, and flaked coconut until everything is well mixed.
6. Layer the bars
Once the crust is baked, spread the raspberry preserves evenly over it. Then, pour the egg and coconut filling on top, spreading it evenly.
7. Bake the bars
Return the pan to the oven and bake for another 20 to 25 minutes or until the top is golden brown.
8. Cool and cut
Allow the bars to cool completely in the pan. Use the parchment paper to lift them out and cut into 20 squares.
How to Store It
Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, freezes well for up to 2 months.
Reheat: Microwave for 10-15 seconds before serving.
Tips for Best Results
- Ensure butter and cream cheese are at room temperature for easier mixing.
- Let the bars cool completely to achieve cleaner cuts.
- Use fresh or quality preserves for the best flavor.
- Consider sprinkling a little extra coconut on top before baking for added texture.
Serving Suggestions
- Serve bars with whipped cream for an elegant touch.
- Pair with a cup of herbal tea for a cozy afternoon snack.
- Perfect for potlucks or as a sweet end to any dinner party.
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