These tasty and easiest Raspberry Coconut Crumble Bars are made with raspberry preserves, shredded coconut, white chocolate, and layers of buttery cookie dough. They are melt in your mouth delicious!

Raspberry Coconut Crumble Bars

coconut raspberry crumble bars Recipe by KELLY HAMILTON

We’ve tried so many versions of this recipe and after playing around with the recipe, found the perfect balance between raspberry, coconut, and white chocolate. These bars are soft in the middle, a little crunchy on the top, and crumbly with every bite you take. They are the perfect raspberry crumble bar!

Ingredients Needed for Raspberry Coconut Crumble Bars

This recipe is actually a very basic cookie recipe, but will point out a few things below:

  • unsalted butter- Always use unsalted butter when baking but if you only have salted, that is totally fine! Would just omit the salt the recipe calls for.
  • raspberry preserves- you can use any brand of raspberry preserves that you enjoy, they all work for this recipe! Also break down the difference between jams and preserves below, but you could use a raspberry jam for this recipe as well.
  • unsweetened coconut- Would use unsweetened coconut in this recipe vs sweetened because the raspberry + white chocolate makes them sweet enough!
  • white chocolate chips- these are such a good addition to this recipe. If you’re not a fan of white chocolate you can omit these altogether, or if you can use less!

Step by Step Instructions for Raspberry Coconut Crumble Bars

Step 1: Combine flour, baking powder, and salt in a medium bowl and set aside. In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy, about 1-2 minutes. Beat in the egg and vanilla until combined. Gradually add the flour mixture until just combined (don’t over mix this part). Your dough will be thick. Add 1¼ cups of coconut and ½ cup of white chocolate chips to the dough. Stir everything until combined (used a spatula to mix these in).

Step 2: Divide the dough and press roughly ¾ of the dough into the bottom of the 9×13 pan- this doesn’t have to be exact and your layer will seem thin (saving the ¼ left of dough for the top).

Step 3: Spread the entire jar of raspberry preserves over the layer of dough. Sprinkle the remaining ¾ cup of coconut and ¼ cup of white chocolate chips evenly on top, followed by the remaining cookie dough. Use your hands to crumble the dough over the top. Gently press it down into the raspberry preserves.

Step 4: Bake at 350° for 30-35 minutes, or until golden brown on top. Cool on a wire rack until completely cooled. Use a sharp knife to cut into bars.

Tips & Tricks:

  • Don’t overmix the dough, this will give you dense bars instead of light and crumbly!
  • You don’t necessarily need an electric mixer if you don’t have one. Everything can be done by hand with a little extra elbow grease!
  • If you would prefer your bars to be less sweet, put in fewer white chocolate chips (or leave them out completely).
  • Don’t overthink splitting the dough up, it doesn’t have to be perfect! when you sprinkle the remaining dough on top, you don’t have to cover everything- you want to be able to see the raspberry peeking through.
  • Make sure you don’t let your bars overcook, you can watch the top to see when the cookie dough and flaked coconut have turned lightly golden brown.
  • Allow the bars to cool completely before cutting to avoid them falling apart.
Raspberry Coconut Crumble Bars

Storing & Freezing

These raspberry crumble bars will stay fresh in an airtight container for up to 5 days, and even longer in the fridge. They can also be frozen for up to 3 months. Recommend cutting them into squares before freezing! Leave out at room temperature to defrost.

Other recipes you might like to try: Healthy Chocolate Chip Bread, Protein Peanut Butter Balls Recipe, Low Carb Pumpkin Cheesecake Recipe

Raspberry Coconut Crumble Bars

Raspberry Coconut Crumble Bars

These tasty and easiest Raspberry Coconut Crumble Bars are made with raspberry preserves, shredded coconut, white chocolate, and layers of buttery cookie dough. They are melt in your mouth delicious!
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 24 Bars
Calories 201 kcal

Equipment

  • Mixing Bowl Set
  • Electric Hand Mixer
  • Silicone Spatula
  • Parchment Paper Sheets
  • 9*13 Inch Baking Pan

Ingredients
  

  • 2 cups all-purpose flour , spooned and leveled
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup unsalted butter , at room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 cups unsweetened flaked coconut (divided)
  • 3/4 cup white chocolate chips (divided)
  • 1 jar (12 oz) raspberry preserves

Instructions
 

  • Pre-heat oven to 350°. Grease a 13×9 baking dish or line with parchcment paper for easy removal later. Set aside.
  • Combine flour, baking powder, and salt in a medium bowl. Set aside.
  • In a large bowl, use an eletric mixer to cream the butter and sugar until light and fluffy, about 1-2 minutes. Beat in the egg and vanilla until combined. Gradually add the flour mixture until just combined (don't overmix here). Your dough will be thick.
  • Add 1¼ cups of the coconut and the ½ cup of white chocolate chips. Use a rubber spatula to mix these in.
  • Divide the dough and press roughly ¾ of the dough into the bottom of the 9×13 pan- this doesn't have to be exact and your layer will seem thin (saving the ¼ left of dough for the top). Spread the entire jar of raspberry preserves over the layer of dough. Sprinkle the remaining ¾ cup of coconut and ¼ cup of white chocolate chips evenly on top, followed by the remaining cookie dough. Use your hands to crumble the dough over the top. Gently press it down into the raspberry preserves.
  • Bake at 350° for 30-35 minutes, or until lightly golden brown on top. Cool on a wire rack until completly cooled and use a sharp knife to cut into squares.

Notes

  • Don’t overmix the dough, this will give you dense bars instead of light and crumbly!
  • You don’t necessarily need an electric mixer if you don’t have one. Everything can be done by hand with a little extra elbow grease!
  • If you would prefer your bars to be less sweet, put in fewer white chocolate chips (or leave them out completely).
  • Don’t overthink splitting the dough up, it doesn’t have to be perfect! when you sprinkle the remaining dough on top, you don’t have to cover everything- you want to be able to see the raspberry peeking through.
  • Make sure you don’t let your bars overcook, you can watch the top to see when the cookie dough and flaked coconut have turned lightly golden brown.
  • Allow the bars to cool completely before cutting to avoid them falling apart.
  • Cut the bars smaller or bigger depending on how many servings you would like.
Nutrition Facts
Carbohydrates 21g | Protein 2g | Fat 12g | Saturated fat 9g | Trans Fat 1g | Cholesterol 23mg | Sodium 40mg | Potassium 70mg | Fiber 1g | Sugar 12g | Vitamin A 189IU | Vitamin C 1mg | Calcium 20mg | Iron 1mg
Keyword bars, coconut, dessert, Dessert Recipes, raspberry

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