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Coconut Raspberry Bars

Maybe the best thing about making layered bars is getting the chance to combine a few favorite things into one delicious dessert. In the case of these bars, there is an almond shortbread crust, lovely raspberry preserves, and a chewy topping filled with lots and lots of coconut.

These are the kind of bars that you can happily serve for dessert, take to a picnic, or just enjoy with a cup of tea or coffee. I love that kind of versatility! Plus, you can easily vary these by using a different flavor of preserves.

As always, I encourage you to use good ingredients in your baking. From the quality of your flour to the flavor of your preserves, it really makes a difference. Of course, eggs are especially important in baking. They serve several purposes, from holding your baked goods together to adding flavor and color and even more.

May is National Egg Month, so what better time to focus on such an essential ingredient? Eggland’s Best eggs are a great choice for fresher, better tasting eggs. In fact, they are the leader in egg freshness, staying fresher longer than other eggs. Plus, they have more vitamins and nutrients than other eggs. We’re talking four times the vitamin D, ten times the vitamin E, two times the omega-3s, and even 25% less saturated fat.

In celebration of National Egg Month, Eggland’s Best is hosting the 2014 Eggland’s Best Recipe Contest. Between now and July 31, 2014, you can submit your original recipe for the chance to win the $10,000 grand prize, $1,000 category prizes, and a six-month supply of eggs. Visit Eggland’s Best for more details.

Scroll past the recipe for an Eggland’s Best giveaway!

Coconut-Raspberry Bars

These Coconut Raspberry Bars are a delicious dessert made with an almond shortbread crust, raspberry preserves, and a gooey coconut topping.

Coconut-Raspberry Bars


For the crust:

  • 1 & 1/2 cups all-purpose flour
  • 1 cup unsalted butter, cold & cut into 1/2-inch pieces
  • 1/2 cup granulated sugar
  • 1/2 cup slivered almonds
  • 1/4 teaspoon salt

For the filling:

  • 1/2 cup raspberry preserves
  • 4 large eggs
  • 1 & 1/2 cups granulated sugar
  • 1 & 1/2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 3 cups sweetened flaked coconut, divided


To make the crust:

  1. Preheat oven to 350°. Lightly grease a 9"x 13" baking pan.
  2. Place flour, butter, sugar, almonds, and salt in the bowl of a food processor. Pulse until combined and mixture is crumbly.
  3. Press crust mixture evenly into prepared pan.
  4. Bake 15 to 20 minutes, or until the crust just begins to brown. Set pan on a wire rack while you prepare the filling.

To make the filling:

  1. Carefully spread preserves over partially baked crust, leaving about 1/4 inch around the edges.
  2. Place eggs in a mixing bowl and beat lightly. Add sugar and vanilla, and whisk to combine. Add flour and mix until combined.
  3. Set aside 1/2 to 3/4 cup coconut. Add remaining coconut to filling mixture and stir to combine.
  4. Transfer filling to partially baked crust, spreading evenly. Sprinkle reserved coconut over the top of the filling.
  5. Bake 30 to 35 minutes, or until filling is set and coconut is lightly toasted.
  6. Cool bars in pan on a wire rack before cutting into bars.

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Eggland’s Best is providing one lucky Bake or Break reader with two coupons, each for a free carton of Eggland’s Best eggs, and a $25 Visa gift card.

See the widget below for entry details and requirements. Please note that the winner must be a U.S. resident 18 years or older. If you are unable to see the widget, make sure your browser is updated or try viewing this page in another browser.

Be sure to add bakeorbreak at gmail dot com to your contacts so that a winning email from me doesn’t end up in your spam folder. If a winner doesn’t respond to my email within 48 hours, another winner will be chosen.

Good luck!

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Disclosure: This post is sponsored by Eggland’s Best. I was provided with compensated for ingredients and my time. The Eggland’s Best coupons, information, and gift card have been provided by Eggland’s Best. All opinions written are my own.

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    25 Comments on “Coconut Raspberry Bars”

  1. Jennifer, could you add fresh berries to the preserves filling or would that be too wet?

    • Hi, Linda. My only concern is that the berries would meld too much with the coconut filling, but that may work just fine. It will just look a bit different. If you try it, let me know how it goes and email me a photo of the finished product.

  2. I love the combo of Coconut and Raspberries together! Add a shortbread crust to that and I am hooked! It would be hard for me to stay out of these!

  3. I can’t wait to make this. I was just thinking this morning that I wanted to make something sweet soon!

  4. this looks like a nice summer treat with ice cream

  5. I would use it to make egg salad on croissants for an upcoming baby shower.

  6. I will probably use the eggs for breakfast (either fried or scrambled)

  7. i would make a cake with these eggs and use the gift card for grocery

  8. I love Eggland’s Best eggs — thank you for the giveaway! I absolutely love coconut and raspberries together. These bars look incredible!

  9. I always love when you do coconut desserts! I don’t make layer bars nearly as much as I should…I am not sure what’s stopping me when they are this simple!

  10. Love the layers! These are such a fun combo. I’m always up for some coconut!

  11. If I were to win the eggs and giftcard I would make my husband his favorite breakfast, chorizo and eggs for breakfast when he gets home from deployment in 2 weeks and spend the giftcard on the rest of his favorite foods.

  12. Hmmm… think I could sub in almond flour for the almonds? I have a tiny food processor (I think it’s only a 1 cup). I can make it work but if I can make it easier, even better!

  13. Hi Jennifer, can I freeze these bars? Thanks!

    Kisses from Buenos Aires, Argentina

  14. Jen every single time I use one of your recipes I am a party favorite!! These bars did it again for me. They were loved by all. I did make one change to your recipe and I added more raspberry preserves. My baking time was a lot longer, I mean a lot longer, than the 35 minutes you have listed. I can’t imagine doubling the preserves would require double the baking time. ??? Your thoughts??? Your site is my go to and every single recipe I have tried has been a big hit. I love how easy they are for the every day baker, and it goes without saying that I adore how delicious they all are. Thank you!!

    • Hi, Tracey. I’m glad you’re enjoying the recipes! I’m not sure why your bars needed so much more baking time. I suppose more preserves adds more liquid to the bars, which could affect the baking time. My only other thought would be to check the accuracy of your oven temperature with an oven thermometer.

  15. Hi Jen, how long do these last after baking? I want to bake Tuesday for a coffee morning on Friday… thanks! Gail

    • Hi, Gail. They should keep for a few days in an airtight container. You can extend that if you refrigerate them after they’ve baked and cooled. Just let them come to room temperature before serving.

  16. I know you mentioned above to store them in a container, but with the eggs in the recipe, did you mean fridge or at room temperature?

  17. Delicious! Just made them 

  18. These are excellent! I had a ton of egg yolks leftover so used a comparable amount of yolks to eggs-that was the only change I made and it turned out great! They were in the oven 35 minutes exactly and are the ideal combination of chewy and moist. I’ll be adding this recipe to my regular rotation. Thanks! 

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