These raspberry coconut bars have a buttery shortbread base, a layer of raspberry jam and a coconut macaroon topping. This old-fashioned recipe is simple to make and perfect for coconut lovers.
My aunt used to make these raspberry coconut bars every Christmas. When I moved to Brisbane, I saw the recipe was even more popular in Australia – only it’s called a raspberry coconut slice. This recipe features a thick, buttery shortbread crust with a layer of raspberry jam in the middle. Then the topping is made with sweetened coconut – which is probably my favorite part.
Making Raspberry Coconut Bars
The recipe starts with a buttery shortbread-esque base. Like any shortbread recipe, it’s made with just a few simple ingredients: butter, sugar and flour plus a little cornstarch to keep it soft. You’ll press the mixture into the bottom of a lined 8×8 inch (20×20 cm) pan, and then it goes in the oven to bake for about 20 minutes, or until slightly golden. Baking the base layer on its own is absolutely necessary – otherwise it’ll end up soggy and raw.
Once it’s out of the oven, you’ll spread an even layer of raspberry jam on top. I found that 3/4 cup of jam is the perfect amount. If you like an extra thick layer, you could use 1 whole cup. Note: I bought a 10.5 ounce (300 gram) jar of raspberry jam, and used pretty much the entire thing to get 3/4 cup.
Then for the chewy coconut topping you’ll whisk together 1 large egg, 1 extra egg white (discard the yolk), 3 tablespoons of granulated sugar and 1 2/3 cup shredded coconut. I found these proportions gave a topping that’s thick and chewy with just the right amount of sweetness. I like using shredded coconut because it gives lots of texture and a pretty appearance that becomes slightly golden as it bakes. Then the coconut layer goes on top of the jam.