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These Raspberry Coconut Bars with Almond Crust blend bright tart raspberries, slightly toasted coconut, and a crisp almond-based crust for a dessert that feels both fresh and comforting. I’ve made these many times for weeknight treats and potlucks, and they reliably balance texture and flavor. I like to serve a few with a dollop of coconut whipped cream with strawberries when I want something extra indulgent.

Why Make This Recipe

Flavor contrast: tart raspberry filling and sweet, nutty coconut combine for a lively bite that isn’t overly sweet.
Texture play: a buttery almond crust gives a crisp base while the coconut topping adds chew and lift.
Easy prep: this is a one-pan traybake (8×8-inch or 9×9-inch) that doesn’t require fancy equipment.
Crowd-pleaser for occasions: it travels well for picnics, potlucks, and afternoon tea. I love it because the bars keep their structure even after refrigeration, making them great for advance prep.
Coconut lovers will also appreciate these as a riff on other coconut treats like coconut butter bars when you want variety.

Recipe Overview

Prep time: 20 minutes
Cook time: 30–35 minutes (total baking)
Total time: ~1 hour including cooling and chilling
Servings: about 12 bars (8×8-inch pan)
Difficulty: Easy — basic mixing, pressing, and baking
Method: Press an almond-based crust, spread a raspberry jam or fresh raspberry mixture, top with coconut-egg crumb layer, and bake until set and golden.

I often pair a lighter dessert option like creamy quinoa pudding with coconut milk and maple syrup if I’m planning a full menu with varied textures.

My Experience Making This Recipe

In testing these bars I adjusted the coconut-to-egg ratio to avoid a soggy topping and to keep a chewy, slightly toasted bite. I also learned that cooling fully, then chilling for 30–60 minutes, makes cleaner slices. An oven thermometer helped me avoid over-browning the coconut while ensuring the filling set.

How to Make Raspberry Coconut Bars with Almond Crust

Start by making the crust: pulse 1 1/2 cups almond flour, 1/4 cup granulated sugar, 1/4 tsp salt, and 6 tbsp cold unsalted butter in a food processor until crumbly, then press firmly into an 8×8-inch pan lined with parchment and bake at 350°F (175°C) for 10–12 minutes. For the filling, spread 1 to 1 1/4 cups raspberry jam or a quick fresh raspberry compote (about 2 cups raspberries cooked with 1/4 cup sugar until jammy) over the cooled crust. Mix 1 cup shredded coconut, 2 large eggs, 1/3 cup sugar, and 1/4 cup melted butter; spread over the jam and bake another 18–22 minutes at 350°F until golden and set. Cool completely, refrigerate 30–60 minutes, then slice into 12 bars.

Expert Tips for Success

Press crust evenly and firmly: use the bottom of a measuring cup to compact the almond crust so it holds together after slicing.
Toast coconut separately if you like deeper flavor: 5–7 minutes at 325°F on a sheet pan, stirring once, then cool before adding to the egg mixture.
Use an oven thermometer and check at 18 minutes: coconut can brown fast; cover loosely with foil if the top is darkening before the filling sets.
For clean slices, chill the bars for at least 30 minutes and warm a thin knife under hot water, wiping it between cuts. Also consider crust technique inspiration from cherry almond granola bars when you want a heartier base.
Choose thick jam or a reduced compote for the filling to prevent soggy layers; pectin-rich preserves set more reliably.

How to Serve Raspberry Coconut Bars with Almond Crust

For dessert, serve slightly chilled with a scoop of vanilla ice cream or a spoonful of coconut cream.
For brunch, plate bars with fresh berries and a dusting of powdered sugar for a pretty presentation.
Cut into smaller squares and arrange on a platter for parties; garnish with toasted almond slivers for a professional touch.
These bars also work well alongside a citrus salad for contrast—think seasonal menus or holiday spreads.

Storage and Reheating Guide

Store cooled bars in an airtight container in the refrigerator for up to 5 days; place parchment between layers to prevent sticking. To freeze, wrap the pan in plastic wrap, then foil, or freeze individual slices in single layers in freezer-safe bags for up to 3 months; thaw in the fridge overnight. Reheat gently at 300°F (150°C) for 6–8 minutes to refresh crispness, or serve straight from the fridge for a firmer bar; when planning a picnic, pair cold bars with a bright salad like a Moroccan orange salad with almonds and mint for contrast.

Recipe Variations

Gluten-free: use almond flour for the crust (as above) and ensure any jam is gluten-free — this recipe is naturally gluten-free when using almond flour.
Dairy-free: swap butter for coconut oil (chilled) in the crust and filling; chill well to firm up.
Lower-sugar: use no-sugar-added jam or reduce sugar to 2 tbsp in the coconut layer and add 1 tbsp lemon juice to balance tartness.
Flavor twists: stir 1 tsp vanilla or 1/2 tsp almond extract into the coconut layer, or swap raspberries for blackberries or cherry preserves for a different fruit profile.

Nutritional Highlights

Key benefits: good source of healthy fats from almonds and coconut and a serving of fruit from the raspberry layer.
Considerations: these bars contain tree nuts (almonds) and eggs, and usually butter (dairy), so note allergens for guests.
Portion guidance: treat one bar (about 1.5 x 2 inches when cut into 12) as a standard serving; they’re rich, so small portions often satisfy.

Troubleshooting Common Issues

Soggy center: ensure the jam or compote is well-reduced before assembly and bake until the filling is set; chilling before slicing also helps.
Over-browned coconut top: tent with foil mid-bake or lower the oven temperature by 10–15°F and bake slightly longer.
Crust that crumbles: press the crust firmly and consider adding 1 extra tablespoon of melted butter if your almond flour is dry; chilling the crust briefly before adding the filling helps it hold.

Frequently Asked Questions

Q: Can I use fresh raspberries instead of jam?
A: Yes — cook ~2 cups fresh raspberries with 1/4 cup sugar over medium heat until thickened (8–10 minutes) to remove excess moisture; cool slightly before spreading to prevent a soggy crust.

Q: How do I prevent the coconut topping from drying out?
A: Keep the egg-to-coconut ratio balanced (about 2 eggs per cup of coconut) and avoid overbaking; remove from oven as soon as the center is set and the top is lightly golden.

Q: Can I make these bars ahead for a party?
A: Absolutely — bake and chill them a day ahead; store in an airtight container in the fridge and slice just before serving for the best texture.

Q: What pan size gives the best thickness and bake time?
A: An 8×8-inch pan yields thicker bars and the times listed above; if using a 9×9-inch pan, reduce total bake time by 3–5 minutes and watch for a lightly golden top.