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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!

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

  1. Preheat the oven to 180C/350F and grease and line an 8x8 inch square pan.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Spoon the jam on top of the shortbread and smooth into a level layer with a spatula, cover all of the shortbread.
  7. Place into the oven for 15-20 minutes until ever so slightly golden around the edges and the jam is bubbling all over.
  8. Leave to cool for 30-40 minutes before sprinkling the desiccated coconut all over the jam.
  9. Leave to cool completely before transferring to a cutting board to slice into 9-12 bars.
  10. Raspberry Coconut Bars will keep in an airtight container, at room temperature, for 4 days.

Recipe 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