If you’re on the hunt for a delightful treat that combines fruity tang with tropical sweetness, you’re going to absolutely love this Raspberry Coconut Bars Recipe. It’s one of those recipes I keep coming back to because it’s simple, nostalgic, and always a crowd-pleaser — plus, it brings together raspberry preserves and toasted coconut in a buttery bar that tastes like sunshine in every bite. Keep reading and I’ll walk you through every step, share my little kitchen tricks, and show you how to get these bars just right.

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Why You’ll Love This Recipe

Perfect balance: The tartness of raspberry preserves pairs beautifully with sweet shredded coconut for a flavor combo that’s hard to beat.
Easy to make: This recipe uses simple pantry ingredients and straightforward steps, so you don’t need to be a baking pro to nail it.
Versatile dessert: These bars work great as a snack, a party treat, or even a gift wrapped up for friends and family.
Texture heaven: You’ll get that delightful crunch from chopped walnuts combined with soft, chewy coconut and a luscious fruit layer.

The image shows a white round plate on a soft pink hexagonal-tiled table with two pieces of fruit crumble bars: a square piece with a golden crumbly top and visible layers of red fruit filling beneath, and a long rectangular bar with a similar golden crumbly top and red fruit layer in the middle. Surrounding the central plate are three other white round plates with similar bars arranged on them, displaying the soft crumb texture and rich red fruit inside. The background features a mustard yellow cloth on the pink tiled surface, creating a warm and inviting setting. The light highlights the crumbly texture and the slight shine of the fruit filling, making the bars look fresh and tasty. photo taken with an iphone --ar 2:3 --v 7 - Raspberry Coconut Bars, raspberry coconut dessert, tropical fruit bars, easy raspberry coconut treat, coconut fruit bars

Ingredients You’ll Need

This Raspberry Coconut Bars Recipe has a handful of ingredients that complement each other perfectly. When shopping, go for a good-quality raspberry preserves and make sure your butter is nicely softened — it makes all the difference in that buttery crust.

Flat lay of a small mound of softened butter, a small white bowl of granulated sugar, a single large brown egg with a clean shell, a small white bowl of clear vanilla extract, a small pile of all-purpose flour, a small pinch of baking powder on white ceramic, a small heap of sweetened shredded coconut, a small pile of chopped walnuts, a small white bowl filled with glossy raspberry preserves, and a small handful of white baking chips, all arranged with perfect symmetry on simple white ceramic plates and bowls placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Raspberry Coconut Bars, raspberry coconut dessert, tropical fruit bars, easy raspberry coconut treat, coconut fruit bars

Butter: Use unsalted, softened butter — it’ll cream up with the sugar better and give you that tender base.
Sugar: Regular granulated sugar works well here; it helps create a light, fluffy texture in the dough.
Egg: Room temperature eggs blend more smoothly into the dough, helping with structure and moisture.
Vanilla extract: Just a splash adds warmth and depth to the flavor.
All-purpose flour: This is your main structure builder, so measuring properly is key.
Baking powder: Just a pinch to give the crust a little lift without being cakey.
Sweetened shredded coconut: Divided into two portions—adding some to the dough and some on top for luscious texture and that irresistible coconut aroma.
Chopped walnuts: Toast them lightly if you like for extra crunch and nuttiness; makes a big difference.
Raspberry preserves: Pick a good-quality jar with real fruit bits—you’ll taste the difference in every bite.
White baking chips: These melt into those raspberry coconut bars adding creamy sweetness and an extra gooey layer.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Raspberry Coconut Bars Recipe my own sometimes, depending on the mood or what’s in season. Don’t be afraid to experiment a little — it’s a flexible recipe that lets you get creative.

Nut-free version: I’ve swapped walnuts for extra coconut flakes and sunflower seeds when friends have nut allergies — still delicious and crunchy.
Fruit swap: Try strawberry or apricot preserves for a different fruity twist; each gives a unique vibe but keeps the coconut charm.
Chocolate lovers: Occasionally, I mix in dark chocolate chips or drizzle melted chocolate over the top for a richer treat.
Healthier spin: Use coconut sugar instead of granulated and whole wheat flour for a slightly denser but wholesome bar.

How to Make Raspberry Coconut Bars Recipe

Step 1: Cream the Butter and Sugar

This step is crucial for a light, tender crust. Using a hand mixer or stand mixer, cream the softened butter and sugar together for about 5 to 7 minutes. You’re looking for a pale, fluffy mixture — this aeration helps the crust bake with the perfect texture. Don’t rush it here; it really pays off!

Step 2: Add Egg and Vanilla, Then Combine Dry Ingredients

Beat in the egg and vanilla extract until fully incorporated. Meanwhile, whisk together your flour and baking powder in a separate bowl. Gradually add the flour mixture to the wet ingredients. I like to do this in batches to avoid lumps and overmixing. The dough should come together but not be overly sticky.

Step 3: Stir in Coconut and Walnuts

Now stir in 1 and 1/4 cups of shredded coconut and the chopped walnuts. I lightly toast the walnuts before mixing them in — it brings out their natural oils and rich flavor. The coconut adds a lovely chewiness that makes these bars so addictive.

Step 4: Press Base and Spread Raspberry Preserves

Grease a 13×9-inch baking pan, then press about three-quarters of your dough evenly into the bottom. Don’t press too hard — you want an even, firm layer. Next, spread the raspberry preserves over the crust, making sure to reach all the edges for a juicy berry explosion in each bite.

Step 5: Add White Baking Chips, Remaining Coconut, and Crumble Dough

Sprinkle the white baking chips over the fruit layer followed by the remaining 3/4 cup of shredded coconut. Crumble the leftover dough over the top, breaking it up with your fingers and pressing lightly — this creates a beautifully textured top that crisps to golden perfection.

Step 6: Bake and Cool

Bake at 350°F (175°C) for 30 to 35 minutes until the top is golden brown and the edges start to pull away from the pan. I like to check at 30 minutes just to make sure it doesn’t overbake — every oven is different, as you probably know! Once out of the oven, let it cool completely on a wire rack before slicing into bars. This helps the layers set nicely so they don’t crumble apart.

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Pro Tips for Making Raspberry Coconut Bars Recipe

Butter Softening: I learned the hard way that using cold butter makes it tough to cream well, so always soften it at room temp for at least an hour.
Even Layering: Spread raspberry preserves gently but evenly to avoid soggy spots or dry edges; a spatula helps get it just right.
Coconut Freshness: Toast your coconut lightly for a deeper flavor but watch it carefully—it burns fast and that can ruin the bars.
Cooling Patience: Don’t skip cooling the bars fully; cutting them too soon can cause them to fall apart, and that’s just no fun.

How to Serve Raspberry Coconut Bars Recipe

The image shows two layered oat bars stacked on a white round plate, placed on a soft pink surface with a white marbled texture. Each bar has three layers: the bottom and top layers are golden brown, crumbly oat crust with rough texture, while the middle layer is a thick, bright red jam filling that looks smooth and slightly shiny. Around the main plate, there are two other white plates with single oat bars on the same pink and white marbled surface, and a yellow cloth is partially visible in the bottom right corner. The lighting is soft, highlighting the crumbly details of the oat bars. photo taken with an iphone --ar 2:3 --v 7 - Raspberry Coconut Bars, raspberry coconut dessert, tropical fruit bars, easy raspberry coconut treat, coconut fruit bars

Garnishes

I like to dust the bars with a little powdered sugar for a pretty finish and sometimes sprinkle extra toasted coconut on top. For a fancier touch, a few fresh raspberry halves look gorgeous and add a burst of fresh flavor contrast.

Side Dishes

These bars pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for dessert. If you’re serving them for breakfast or brunch, a cup of strong coffee or tea balances the sweetness perfectly.

Creative Ways to Present

For special occasions, I’ve arranged these bars on a tiered dessert stand with fresh berries, edible flowers, and a drizzle of melted white chocolate. It’s a showstopper look that impresses guests without complicated effort.

Make Ahead and Storage

Storing Leftovers

Leftover Raspberry Coconut Bars keep well in an airtight container at room temperature for up to 3 days. I usually store them in a cool, dry spot and they stay moist yet perfectly chewy.

Freezing

If you want to make these bars ahead, I freeze them wrapped tightly in plastic wrap and then foil. When I’m ready to enjoy, I thaw them at room temp overnight — they taste just as fresh as the first day!

Reheating

To refresh the bars, I pop them in a 300°F oven for about 5-7 minutes — this melts the white chips a little and revives that fresh-baked warmth without drying them out.

FAQs

Can I use fresh raspberries instead of preserves in this Raspberry Coconut Bars Recipe?

Fresh raspberries don’t provide the same consistency or sweetness needed for this recipe’s filling. Preserves are thicker and set better during baking, ensuring your bars hold together. If you want to use fresh raspberries, it’s best to cook them down with some sugar into a thick jam first.
How do I prevent the coconut from burning?

Toast shredded coconut at a low to medium heat and keep stirring constantly. Coconut can go from perfectly toasted to burnt in seconds, so keep your eyes on it! Toasting in the oven on a baking sheet at 325°F for 5-7 minutes, stirring halfway, works well too.
Can I substitute walnuts with other nuts?

Absolutely! Pecans, almonds, or even pistachios work great, depending on your preference. Just chop them finely and toast them lightly to boost their flavor before folding into the dough.
What’s the best way to cut the bars neatly?

Use a sharp knife warmed under hot water and wiped dry before slicing; this helps you cut cleanly through the layers without crumbling. Cutting the bars after they’ve completely cooled is crucial to keep their shape intact.

Final Thoughts

This Raspberry Coconut Bars Recipe has been a favorite in my kitchen for years, and every time I make it, I get the same happy “wow” from family and friends. It’s that perfect mix of buttery crust, tart raspberry goodness, nutty crunch, and tropical coconut that just makes everything feel like a little celebration. If you give these bars a try, I promise you’ll find yourself reaching for seconds — and you might even start dreaming about your next batch. So go ahead, bake these up, and enjoy every bite like you’re sharing a warm kitchen moment with a good friend.