Description
Delicious Raspberry Coconut Bars with a crisp almond crust and a chewy coconut topping, perfect for weeknight treats and potlucks.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 6 tbsp cold unsalted butter
- 1 to 1 1/4 cups raspberry jam or fresh raspberry compote (about 2 cups raspberries cooked with 1/4 cup sugar)
- 1 cup shredded coconut
- 2 large eggs
- 1/3 cup sugar
- 1/4 cup melted butter
Instructions
- Preheat the oven to 350°F (175°C).
- In a food processor, pulse almond flour, granulated sugar, salt, and cold butter until crumbly.
- Press the mixture firmly into an 8×8-inch pan lined with parchment and bake for 10–12 minutes.
- Spread raspberry jam or compote over the cooled crust.
- In a bowl, mix shredded coconut, eggs, sugar, and melted butter; spread over the jam.
- Bake an additional 18–22 minutes until golden and set.
- Cool completely, then refrigerate for 30–60 minutes before slicing into bars.
Notes
For cleaner slices, chill the bars for at least 30 minutes and use a warm knife to cut.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 230
- Sugar: 10g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg