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Raspberry Coconut Bars with Shortbread Crust

Raspberry Coconut Bars with Shortbread Crust

These raspberry coconut bars with shortbread crust feature three distinct layers: a buttery shortbread base, a sweet coconut middle, and fresh raspberries throughout. The recipe yields 16 generous squares that combine tropical coconut flavors with tart berry brightness, all supported by a classic shortbread foundation. Preparation takes about 20 minutes, with 45 minutes of baking time, making these bars an achievable weekend baking project with impressive results.
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Equipment

  • 9x9 inch square baking pan
  • Electric mixer (handheld or stand mixer)
  • Large mixing bowl
  • Medium mixing bowl
  • Measuring cups and spoons
  • Rubber spatula
  • Wire cooling rack
  • Sharp knife for cutting
  • Parchment paper or cooking spray

Ingredients
  

  • For the Shortbread Crust:
  • 1 cup all-purpose flour
  • 1/4 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter cubed
  • For the Coconut Layer:
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/3 cups sweetened shredded coconut
  • For the Raspberry Topping:
  • 1 cup fresh raspberries
  • 1 tablespoon granulated sugar optional, for extra sweetness

Instructions
 

  • Prepare the pan and oven: Preheat oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, leaving overhang for easy removal. Lightly grease the parchment with cooking spray.
  • Make the shortbread crust: In a medium bowl, whisk together flour, powdered sugar, and salt. Add cold butter cubes and use your fingers or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces.
  • Press and pre-bake crust: Press the crumb mixture evenly into the bottom of the prepared pan. Bake for 15-18 minutes until the edges are lightly golden. Remove from oven but keep oven on.
  • Prepare coconut layer: While crust bakes, whisk eggs in a large bowl until well beaten. Add granulated sugar, flour, vanilla extract, and salt, whisking until smooth. Stir in shredded coconut until evenly distributed.
  • Add coconut layer: Pour the coconut mixture over the hot shortbread crust, spreading evenly with a spatula.
  • Add raspberries: Gently press fresh raspberries into the coconut layer, distributing them evenly across the surface. Sprinkle with optional tablespoon of sugar if desired.
  • Final bake: Return to oven and bake for 25-30 minutes until the coconut layer is golden brown and set in the center.
  • Cool and cut: Allow bars to cool completely in the pan, about 2 hours. Use parchment overhang to lift bars from pan, then cut into 16 squares with a sharp knife.

Notes

Fresh raspberries work best for this recipe as they hold their shape better than frozen ones. If using frozen raspberries, do not thaw them first and add an extra 5 minutes to the final baking time. The shortbread crust should be pressed firmly into the pan to create a stable base that won't crumble when cut. For cleaner cuts, chill the bars for 30 minutes before slicing and wipe the knife clean between cuts.