The easiest Coconut Raspberry Crumble Bars made with raspberry preserves, shredded coconut, white chocolate, and layers of buttery cookie dough. They are melt in your mouth delicious!
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My mom started making these coconut raspberry crumble bars around the holidays a few years ago and we've been hooked ever since. They are buttery, sweet, and the raspberry + coconut combo is a killer. Plus you don't have to use fresh raspberries so you can make them any time of the year!
We've tried so many versions of this recipe and after playing around with the recipe, I think I found the perfect balance between raspberry, coconut, and white chocolate. These bars are soft in the middle, a little crunchy on the top, and crumbly with every bite you take. They are the perfect raspberry crumble bar!
Ingredients neede for Coconut Raspberry Crumble Bars
This recipe is actually a very basic cookie recipe, but I will point out a few things below:
- unsalted butter- I always use unsalted butter when baking but if you only have salted, that is totally fine! I would just omit the salt the recipe calls for.
- raspberry preserves- you can use any brand of raspberry preserves that you enjoy, they all work for this recipe! I also break down the difference between jams and preserves below, but you could use a raspberry jam for this recipe as well.
- unsweetened coconut- I would use unsweetened coconut in this recipe vs sweetened because the raspberry + white chocolate makes them sweet enough!
- white chocolate chips- these are such a good addition to this recipe. If you're not a fan of white chocolate you can omit these altogether, or if you can use less!
Step by Step Instructions
Step 1: Combine flour, baking powder, and salt in a medium bowl and set aside. In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy, about 1-2 minutes. Beat in the egg and vanilla until combined. Gradually add the flour mixture until just combined (don't over mix this part). Your dough will be thick. Add 1¼ cups of coconut and ½ cup of white chocolate chips to the dough. Stir everything until combined (I used a spatula to mix these in).
Step 2: Divide the dough and press roughly ¾ of the dough into the bottom of the 9x13 pan- this doesn't have to be exact and your layer will seem thin (saving the ¼ left of dough for the top).
Step 3: Spread the entire jar of raspberry preserves over the layer of dough. Sprinkle the remaining ¾ cup of coconut and ¼ cup of white chocolate chips evenly on top, followed by the remaining cookie dough. Use your hands to crumble the dough over the top. Gently press it down into the raspberry preserves.
Step 4: Bake at 350° for 30-35 minutes, or until golden brown on top. Cool on a wire rack until completely cooled. Use a sharp knife to cut into bars.
Frequently Asked Questions
Yes! You can leave out one or both, or even just use lesser amounts. I've made these without the white chocolate chips and they are still great.
Yes, cut the ingredients in half and use a 9x9 or 8x8 pan to bake. Baking time should be 5-10 minutes less (make sure to keep an eye on them). To cut 1 egg in half: whisk the egg in a bowl and use a tablespoon measuring spoon to measure half (for me a large egg is typically 4 tbsp, so you would use 2 tbsp in the recipe).
They are basically the same thing, preserves just tend to have chunks of whatever fruit it's using while jam is typically completely smooth. Many times jams don't contain seeds, while preserves do. You can use either in this recipe!
Tips & Tricks
- Don't overmix the dough, this will give you dense bars instead of light and crumbly!
- You don't necessarily need an electric mixer if you don't have one. Everything can be done by hand with a little extra elbow grease!
- If you would prefer your bars to be less sweet, put in fewer white chocolate chips (or leave them out completely).
- Don't overthink splitting the dough up, it doesn't have to be perfect! when you sprinkle the remaining dough on top, you don't have to cover everything- you want to be able to see the raspberry peeking through.
- Make sure you don't let your bars overcook, you can watch the top to see when the cookie dough and flaked coconut have turned lightly golden brown.
- Allow the bars to cool completely before cutting to avoid them falling apart.
Storing & freezing
These raspberry crumble bars will stay fresh in an airtight container for up to 5 days, and even longer in the fridge. They can also be frozen for up to 3 months. I recommend cutting them into squares before freezing! Leave out at room temperature to defrost.
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📖 Recipe
Coconut Raspberry Crumble Bars Recipe
Ingredients
- 2 cups all-purpose flour , spooned and leveled
- ¼ tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter , at room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups unsweetened flaked coconut (divided)
- ¾ cup white chocolate chips (divided)
- 1 jar (12 oz) raspberry preserves
Instructions
- Pre-heat oven to 350°. Grease a 13x9 baking dish or line with parchcment paper for easy removal later. Set aside.
- Combine flour, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, use an eletric mixer to cream the butter and sugar until light and fluffy, about 1-2 minutes. Beat in the egg and vanilla until combined. Gradually add the flour mixture until just combined (don't overmix here). Your dough will be thick.
- Add 1¼ cups of the coconut and the ½ cup of white chocolate chips. Use a rubber spatula to mix these in.
- Divide the dough and press roughly ¾ of the dough into the bottom of the 9x13 pan- this doesn't have to be exact and your layer will seem thin (saving the ¼ left of dough for the top). Spread the entire jar of raspberry preserves over the layer of dough. Sprinkle the remaining ¾ cup of coconut and ¼ cup of white chocolate chips evenly on top, followed by the remaining cookie dough. Use your hands to crumble the dough over the top. Gently press it down into the raspberry preserves.
- Bake at 350° for 30-35 minutes, or until lightly golden brown on top. Cool on a wire rack until completly cooled and use a sharp knife to cut into squares.
Notes
- Don't overmix the dough, this will give you dense bars instead of light and crumbly!
- You don't necessarily need an electric mixer if you don't have one. Everything can be done by hand with a little extra elbow grease!
- If you would prefer your bars to be less sweet, put in fewer white chocolate chips (or leave them out completely).
- Don't overthink splitting the dough up, it doesn't have to be perfect! when you sprinkle the remaining dough on top, you don't have to cover everything- you want to be able to see the raspberry peeking through.
- Make sure you don't let your bars overcook, you can watch the top to see when the cookie dough and flaked coconut have turned lightly golden brown.
- Allow the bars to cool completely before cutting to avoid them falling apart.
- Cut the bars smaller or bigger depending on how many servings you would like.
Leslie N. says
These were amazing!! Perfect for any gathering and any time of the year!
bakeandbacon says
Thanks for making these Leslie! Glad you enjoyed them!