Raspberry Coconut Bars Recipe

I grew up with a pan of raspberry-coconut bars on every holiday table — they split the line between cookie and candy: a tender, almond-coconut crust, a bright raspberry ribbon, then a toasted, chewy coconut topping. They’re the kind of tray-bake you can make ahead, slice small for parties, or pack in a lunchbox for a sweet bite without frosting fuss. If you like easy viral dessert ideas, you might also enjoy this roundup of viral recipe hacks that simplify weekend baking.

Why you’ll love this dish

This recipe hits a lot of sweet-spot desires. The base is buttery and slightly almondy, the raspberry layer adds a bright, jammy burst, and the coconut topping gives chew and toastiness. Because the recipe uses sugar substitutes and sugar-free preserves, it’s a friendlier option for people watching sugar but who still want classic dessert textures. Make it for potlucks, holiday cookie exchanges, or when you want a dessert that travels well and cuts into neat squares. It’s also forgiving: the crust is easy to press and the coconut topping holds together once cooled, so even novice bakers get reliable results.

“Chewy, tangy, and impossibly simple — everyone asked for the recipe.” — a frequent-test-kitchen favorite

Step-by-step overview

• Make a crumbly almond-coconut crust, press it into an 8×8-inch pan, and bake briefly until golden.
• Spread a thin layer of raspberry preserves over the warm crust.
• Whisk eggs with sugar substitute, almond extract, and unsweetened flaked coconut to make the topping.
• Spread the coconut mixture over the jam, bake until the top is golden, cool completely, then cut into squares.

What you’ll need

• ½ cup butter, cold and cubed
• 4 ounces cream cheese, cold (helps the crust bind)
• 1¾ cups almond flour
• ¼ cup coconut flour
• ⅓ cup sugar substitute (1:1 sugar ratio) — for the crust
• 1 egg (for the crust)
• ½ cup raspberry preserves (sugar-free) — you can use regular preserves if you prefer more sweetness
• 2 eggs (for the coconut topping)
• 1 cup sugar substitute (1:1 sugar ratio) — for the coconut topping
• ½ teaspoon almond extract
• 2½ cups unsweetened flaked coconut

Notes: The two eggs and two sugar-substitute amounts are used in separate components (crust vs topping). If you don’t have almond flour, a gluten-free all-purpose blend may work but will change texture. Coconut flour absorbs more moisture; don’t increase its amount.

Step-by-step instructions

1. Preheat the oven to 375°F. Line an 8 x 8-inch square pan with parchment paper, leaving at least an inch overhang on two opposite sides to use as handles for lifting the bars out.
2. In a large bowl, combine the almond flour and coconut flour. Add the cold butter (cubed), cold cream cheese, and ⅓ cup sugar substitute. Use a pastry cutter to work the fats into the flours until the mixture looks crumbly. You can also pulse everything in a food processor until coarse crumbs form.
3. Add the single egg to the crumb mixture and pulse or stir until the egg is incorporated and the mixture holds together when pressed.
4. Press the crust evenly into the bottom of the prepared pan, using the back of a spoon or a small measuring cup to smooth it. Bake the crust at 375°F for 15–20 minutes, until it starts to turn golden around the edges. Remove from the oven.
5. While the crust bakes, whisk the 2 eggs in a medium bowl. Add 1 cup sugar substitute, ½ teaspoon almond extract, and the 2½ cups unsweetened flaked coconut. Stir until evenly combined; the mixture will be thick and tacky.
6. When the crust is out of the oven, spread the ½ cup raspberry preserves evenly over the warm crust. Use the back of a spoon to smooth it into a thin, uniform layer.
7. Spoon the coconut-egg mixture over the raspberry layer and spread it gently and evenly. Don’t press too hard — you want the coconut to stay airy so it bakes into a chewy top.
8. Return the pan to the oven and bake at 375°F for 20–25 minutes, until the top is golden brown and set. A toothpick inserted into the coconut layer should come out with few wet crumbs.
9. Remove the bars from the oven and let cool completely in the pan on a wire rack. Once cool, use the parchment overhang to lift the slab out. Cut into 20 small squares for party-size portions. Serve at room temperature.

Best ways to enjoy it

Serve these bars at room temperature so the coconut stays chewy. They’re excellent on a dessert platter alongside chocolate biscotti or shortbread. For brunch, pair a bar with plain Greek yogurt and a few fresh berries. If you want a contrast, add a light drizzle of warm dark chocolate or a dusting of powdered sugar (if you’re not using sugar-free versions).

Keeping leftovers fresh

Store cooled bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 7 days — the coconut topping will firm up a bit in the fridge. To freeze, wrap the whole slab tightly in plastic wrap and foil, or layer squares between parchment in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving and bring to room temperature to restore chewiness. As with any egg-containing bake, keep them refrigerated if temperatures are consistently warm and consume within a few days.

Pro chef tips

• Use cold butter and cream cheese for the crust; this yields a flakier, tender base.
• If you pulse the crust ingredients in a food processor, don’t over-process — you want coarse crumbs rather than a paste.
• Spread the jam while the crust is still warm; it adheres better and creates a neat layer.
• Toast a small handful of the coconut separately and sprinkle on top after baking for extra crunch.
• Want more make-ahead dessert inspiration? Try this easy collection of make-ahead dessert recipes that include no-fuss treats.

Creative twists

• Swap raspberry preserves for apricot or cherry for different sweet-tart profiles.
• Stir ¼ cup finely chopped macadamia nuts into the coconut topping for extra richness.
• For a chocolate-coconut version, layer a thin chocolate ganache over the raspberry before adding the coconut topping.
• Make it vegan: replace butter and cream cheese with firm vegan cream cheese and a vegan butter, and use a flax "egg" (1 tbsp ground flax + 3 tbsp water per egg) — texture will be slightly different.
• Increase almond extract to ¾ teaspoon for a more pronounced almond note, but add cautiously — it’s potent.

Your questions answered

Q: How long does the whole bake take?
A: Active prep is about 20–30 minutes. Baking happens in two stages (15–20 minutes for crust, then 20–25 minutes after assembling), plus cooling time. Plan roughly 1.5–2 hours from start to finish including cooling.

Q: Can I use fresh raspberries instead of preserves?
A: Fresh raspberries are delicious but release extra juice. Cook them down with a little sugar or sugar substitute to make a thick jam-like layer, or mix fresh berries with a tablespoon of cornstarch and a splash of water and simmer until thickened.

Q: Are these bars gluten-free?
A: Yes — with almond and coconut flours, this version is naturally gluten-free. Always check labels on preserves and sugar substitutes to confirm they’re certified gluten-free if needed.

Q: Can I make the recipe ahead for a party?
A: Absolutely. Bake a day ahead and store in an airtight container at room temperature. If you need to make them further in advance, freeze sliced bars and thaw the night before.

Q: What if I’m out of almond flour?
A: A gluten-free all-purpose blend can work, but you’ll lose some of the almond’s flavor and the crust may be denser. If using regular wheat flour, reduce the amount slightly and expect a different texture.

Conclusion

If you’d like to compare versions or see the original inspiration, check Just So Tasty’s Raspberry Coconut Bars recipe for a classic take and extra photos.

Raspberry Coconut Bars

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• Author: amir_hassan
• Total Time: 75 minutes
• Yield: 20 servings
• Diet: Gluten-free, Vegetarian

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Description

Delicious raspberry coconut bars with a tender almond-coconut crust, jammy raspberry filling, and a chewy coconut topping, perfect for parties and potlucks.

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Ingredients

• ½ cup butter, cold and cubed
• 4 ounces cream cheese, cold
• 1¾ cups almond flour
• ¼ cup coconut flour
• ⅓ cup sugar substitute (1:1 sugar ratio) for the crust
• 1 egg (for the crust)
• ½ cup raspberry preserves (sugar-free)
• 2 eggs (for the coconut topping)
• 1 cup sugar substitute (1:1 sugar ratio) for the coconut topping
• ½ teaspoon almond extract
• 2½ cups unsweetened flaked coconut

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Instructions

1. Preheat the oven to 375°F and line an 8 x 8-inch square pan with parchment paper.
2. In a large bowl, combine the almond flour and coconut flour, then add the cold butter, cream cheese, and sugar substitute. Mix until crumbly.
3. Add the egg to the mixture and stir until it holds together. Press evenly into the bottom of the pan and bake for 15-20 minutes until golden.
4. While the crust bakes, whisk the 2 eggs, then add the sugar substitute, almond extract, and flaked coconut. Stir until combined.
5. Spread raspberry preserves over the warm crust, then spoon the coconut mixture on top and spread evenly.
6. Return the pan to the oven and bake for 20-25 minutes until the top is golden brown. Cool completely before cutting into squares.

Notes

Use cold ingredients for a flaky crust. For different flavors, swap the raspberry preserves or add macadamia nuts to the topping.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American