Raspberry Coconut Bars have layers of cookie dough with white chocolate chips, topped with raspberry preserves and coconut, and finished with extra cookie dough. They're the perfect balance of coconut, white chocolate, and raspberry!
My mom started making these bars around Christmas time a few years ago and we've been hooked ever since. They are buttery, sweet, and the raspberry + coconut combo is a killer.
We've attempted to change up this recipe a few times over the years by swapping the sugar for coconut sugar, using whole wheat flour, using less white chocolate, using more white chocolate, melting/drizzling the white chocolate on top instead of sprinkling the chips on top. You name it, we've tried it.
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. You get a little bit of everything with one of these!
Making these bars:
This recipe is a pretty easy one! After you cream the butter and sugar, add in an egg and vanilla, mix in the flour, you are left with just mixing in some coconut and white chocolate chips. It's easy to layer and once you stick them in the oven you are good to go.
- The great thing about this recipe is that you don't need an electric mixer if you don't have one. Everything can be done by hand (with a little extra elbow grease)!
- Unsweetened coconut is the way to go here- the white chocolate and raspberry are already sweet enough.
- If you would prefer your bars to be less sweet, put in less white chocolate chips (or leave them out completely!)
- You want to roughly separate the dough so you have about ¾ of the dough on the bottom of the bar, and are left with ¼ for the top. This doesn't have to be perfect! Either way, you are getting yummy cookie dough on top and bottom of your bars.
- Make sure you don't let your bars overcook, you can watch the top to see when the cookie dough and flaked coconut has turned golden brown.
These bars are great stored at room temperature or in the freezer. I actually really enjoy eating them cold from the fridge!
Have fun making these Raspberry Coconut bars and let me know what you think about this recipe!
Raspberry Coconut Bars
- 2 cups all-purpose flour
- ¼ tsp baking powder
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups unsweetened flaked coconut (divided)
- 1 jar (12 oz) raspberry preserves
- ¾ cup white chocolate chips
- Pre-heat oven to 350°. Grease a 13x9 baking dish (lining with foil/parchment paper is optional)
- Combine flour and baking powder in a medium bowl. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg and vanilla until combined.
- Gradually add the flour/baking powder to the butter mixture until just combined.
- Add 1¼ cups of the coconut and the white chocolate chips. Stir until combined.
- Press roughly ¾ of the dough into the bottom of the greased pan (this doesn't have to be exact and your layer will seem thin). Spread the raspberry preserves over the top. Then sprinkle the remaining ¾ cup of coconut on top of the preserves. Crumble the remaining dough over the top and press down lightly.
- Bake at 350° for 30-35 minutes, or until golden brown on top. Cool on a wire rack and cut into bars.
- You can do this entire recipe by hand if you don't have an electric mixer!
- You can cut your bars as big or as small as you want, depending on how many servings you want.