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These Raspberry Coconut Bars are super simple to make and with their shortbread base, raspberry jam middle and dessicated coconut topping, they are a combination of sweet, crunchy and tart in one portable dessert!
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Raspberry Coconut Bars

These Raspberry Coconut Bars are super simple to make and with their shortbread base, raspberry jam middle and desiccated coconut topping, they are a combination of sweet, crunchy and tart in one portable dessert!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • For the shortbread base:
  • 1 1/2 sticks (170g) unsalted butter, left out of the fridge for 20 mins
  • 1 3/4 cups (245g) plain flour
  • 2 tbsp cornflour
  • 3 tbsp icing sugar
  • Pinch of salt
  • 1/2 tsp vanilla extract
  • For the topping:
  • 12 oz (340g) jar of raspberry jam/preserves; I used seedless
  • 1/2 cup - 2/3 cup (45g-60g) desiccated coconut, toasted if desired

Instructions

  • Preheat the oven to 180C/350F and grease and line an 8x8 inch square pan.
  • Place butter, flour, cornflour, sugar and salt into a large bowl or the bowl of your stand mixer and mix on med-high speed for 3-4 minutes until you have coarse breadcrumbs and an even, crumbly mixture (see note for more info). Add in the vanilla extract and mix for around 30 seconds to incorporate it.
  • Tip the shortbread into your prepared pan and press the mixture into a level layer with the bottom of a cup/spatula/clean hands. Press it in pretty hard! It should look smooth and tightly packed.
  • Place in the oven for 12-15 minutes until slightly puffy and it feels slightly firm, you're not looking for any colouring at this stage.
  • Remove from the oven and leave to one side whilst you place the jam into a medium sized bowl and microwave it for 10-20 seconds, just to make it easier to spread.
  • Spoon the jam on top of the shortbread and smooth into a level layer with a spatula, cover all of the shortbread.
  • Place into the oven for 15-20 minutes until ever so slightly golden around the edges and the jam is bubbling all over.
  • Leave to cool for 30-40 minutes before sprinkling the desiccated coconut all over the jam.
  • Leave to cool completely before transferring to a cutting board to slice into 9-12 bars.
  • Raspberry Coconut Bars will keep in an airtight container, at room temperature, for 4 days.

Notes

*The shortbread will not come together into a dough or anything that you knead. It will be crumbly, but should hold together when you pick a handful up and squeeze it together. The consistency should be even and like coarse breadcrumbs. Recipe by Annie of Annie's Noms