If there is one bar that I remember my Grandma Marion making when I was young, it was these raspberry coconut bars. There is something so perfect about the flavour combination: the buttery shortbread base, the tart raspberry jam filling paired with the sweet, chewy coconut.
I would have to say that these are one of my top 5 favourite bars of all time and that’s sure saying something. Why is it that baked goods with raspberry jam are so amazing? It’s like the old-fashioned raspberry walnut thumbprint cookies that I have here on The Kitchen Magpie. Those are one of my favourite cookies ever!
I suspect that the reason my Grandma made these raspberry coconut bars so often is that they freeze so incredibly well – indeed, like most bars and squares, there’s something a little magical about eating them half-frozen. The chewiness factor increases exponentially and of course, there is that whole “not having to wait for them to defrost” thing as well.
Like I had written in my book, my Grandma always had a large selection of frozen ” dainties” in her freezer, just in case neighbours or friends stopped by for afternoon coffee and a chat. You wouldn’t get caught unawares out on the farm without a diving selection of dainties that you could serve at a moment’s notice.
So who has made or eaten raspberry coconut bars before? Are they a favourite from days gone by? I haven’t made them in years and was inspired to bake up a batch this past week. They are happily sitting in my freezer, awaiting company to serve them to!
Love you more than chocolate,
- 1 1/4 cups all-purpose flour
- 1/2 cup salted butter
- 1/4 cup white granulated sugar
- 1 cup raspberry jam of your choice
- 2 large eggs
- 2 cups sweetened shredded coconut
- 1/4 tsp baking powder
- 3 tbsp all purpose flour
- 1 tsp vanilla
- Preheat oven to 350 degrees F. Grease an 8×8 or 9×9 pan and set aside.
- Mix the flour and sugar together, then cut in the butter with a pastry cutter until crust mixture resembles crumbs. Pat the crust evenly into bottom of the baking dish.
- Bake the crust in the oven for 10-12 minutes until lightly browned. Remove and set aside.
- Spread the jam over the top of the crust evenly.
- Mix the topping ingredients together until there are no lumps and spread evenly over the top. Return to the oven. Bake for 25-35 minutes or until the filling is firm and set.
- Remove and cool completely.
- Cool, then slice and serve! These freeze exceptionally well.
- Serving Size: 25