Raspberry-Coconut Bars Recipe

Name: Raspberry-Coconut Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/4 cups (300 ml) all-purpose flour; 1/2 cup (125 ml) butter or margarine; 1/4 cup (60 ml) granulated sugar; 1/4 cup (60 ml) raspberry jam (or less); 2 eggs; 1 cup (225 ml) granulated sugar; 2 cups (475 ml) shredded coconut; 1 tsp (5 ml) vanilla; 1/2 tsp (2 ml) baking powder; 1 tbsp (15 ml) all-purpose flour.

Servings: persons

1-1/4 cups (300 ml) all-purpose flour
1/2 cup (125 ml) butter or margarine
1/4 cup (60 ml) granulated sugar
1/4 cup (60 ml) raspberry jam (or less)
2 eggs
1 cup (225 ml) granulated sugar
2 cups (475 ml) shredded coconut
1 tsp (5 ml) vanilla
1/2 tsp (2 ml) baking powder
1 tbsp (15 ml) all-purpose flour.

1
Combine first 3 ingredients in bowl.
2
Mix together until crumbly.
3
Press into greased 9 by 9 inch pan.
4
Spoon jam over entire first layer, spreading carefully.
5
Beat eggs until frothy.
6
Add sugar, coconut, vanilla, baking powder and flour, stirring well to combine.
7
Spread carefully over jam layer.
8
Bake at 350 degrees (175 C.) for 40 minutes or until medium brown.
9
Cool and cut into squares or bars.

626

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1-1/4 cups (300 ml) all-purpose flour, 1/2 cup (125 ml) butter or margarine, 1/4 cup (60 ml) granulated sugar, 1/4 cup (60 ml) raspberry jam (or less), and more.

Yes, Raspberry-Coconut Bars falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Raspberry-Coconut Bars

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