Coconut Raspberry Bars Recipes

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RASPBERRY COCONUT MAGIC BARS



Raspberry Coconut Magic Bars image

Raspberry Coconut Magic Bars are easy to prepare and are sure to delight the coconut lover in your life!

Provided by Trish - Mom On Timeout

Categories     Dessert

Time 45m

Number Of Ingredients 10

1 2/3 cups graham cracker crumbs
1/2 cup butter (1 stick - melted)
2 tbsp sugar
3 cups coconut (sweetened, flaked)
14 oz sweetened condensed milk (1 can)
1 cup seedless raspberry preserves (or the flavor of your choice)
1/2 cup pecans (chopped )
1/2 cup semisweet chocolate chips
1/3 cup white baking chips
1 tsp shortening

Steps:

  • Preheat oven to 350 degrees.
  • Combine the graham cracker crumbs, butter, and sugar in a small bowl.
  • Press into a lightly greased 9x13 baking dish.
  • Sprinkle the coconut over the crust and drizzle the sweetened condensed milk over the top.
  • Bake for 20-25 minutes or until coconut is lightly browned.
  • Let cool completely.
  • Spread the preserves over the cooled coconut crust and sprinkle with pecans.
  • Melt the chocolate chips in the microwave and stir until nice and smooth. Drizzle over pecans.
  • Melt the white chips in the microwave and add shortening. Stir until nice and smooth. Drizzle over the top.
  • Let chocolate firm up in the fridge or on the counter and cut into bars.
  • Makes 36 bars.

Nutrition Facts : Calories 161 kcal, Carbohydrate 20 g, Protein 2 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 11 mg, Sodium 68 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving

COCONUT RASPBERRY BARS



Coconut Raspberry Bars image

While mixing a batch of plain bars, I was inspired to add raspberry preserves and flaked coconut to the dough...and wound up with these yummy treats, now a family favorite. -Amanda Denton, Barre, Vermont

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 10

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
2 cups sweetened shredded coconut, divided
1/2 cup chopped walnuts
1 jar (12 ounces) raspberry preserves
1 cup white baking chips

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour and baking powder; gradually beat into creamed mixture. Stir in 1-1/4 cups coconut and walnuts. , Press 3/4 of the dough into a greased 13x9-in. baking pan. Spread with preserves. Sprinkle with chips and remaining 3/4 cup coconut. Crumble remaining dough over the top; press lightly. , Bake until golden brown, 30-35 minutes. Cool in pan on a wire rack. Cut into bars.

Nutrition Facts : Calories 253 calories, Fat 13g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 81mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.

OATMEAL COCONUT RASPBERRY BARS



Oatmeal Coconut Raspberry Bars image

Categories     Cookies     Food Processor     Dessert     Bake     Picnic     Kid-Friendly     Mother's Day     Back to School     Raspberry     Coconut     Oat     Winter     Party     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 24 bars

Number Of Ingredients 8

1 1/2 cups sweetened flaked coconut
1 1/4 cups all-purpose flour
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into pieces
1 1/2 cups old-fashioned oats
3/4 cup seedless raspberry jam

Steps:

  • Preheat oven to 375°F.
  • Spread 3/4 cup coconut evenly on a baking sheet and toast in middle of oven, stirring once, until golden, about 8 minutes, then cool.
  • Blend together flour, sugars, and salt in a food processor, then add butter and blend until a dough begins to form. Transfer to a bowl and knead in oats and toasted coconut until combined well.
  • Reserve 3/4 cup dough, then press remainder evenly into bottom of a buttered 13- by 9-inch metal baking pan and spread jam over it. Crumble reserved dough evenly over jam, then sprinkle with remaining 3/4 cup (untoasted) coconut.
  • Bake in middle of oven until golden, 20 to 25 minutes, then cool completely in pan on a rack. Loosen from sides of pan with a sharp knife, then lift out in 1 piece and transfer to a cutting board.
  • Cut into 24 bars.

RASPBERRY COCONUT LAYER BARS



Raspberry Coconut Layer Bars image

Coconut, raspberry and chocolate bars.

Provided by Diane

Categories     Desserts     Cookies     Fruit Cookie Recipes     Raspberry

Yield 12

Number Of Ingredients 8

1 ⅔ cups graham cracker crumbs
½ cup butter, melted
2 ⅔ cups shredded coconut
1 (14 ounce) can sweetened condensed milk
1 cup raspberry preserves
⅓ cup chopped walnuts, toasted
½ cup semisweet chocolate chips
2 (1 ounce) squares white chocolate, chopped

Steps:

  • Combine graham cracker crumbs and butter in medium bowl. Spread evenly over bottom of 13 x 9 inch baking pan; press in firmly. Sprinkle with coconut; pour condensed milk evenly over coconut.
  • Bake in preheated 350 degree F (180 degrees C) oven for 20-25 minutes or until lightly browned; cool for 15 minutes.
  • Spread raspberry jam over coconut layer; chill for 3-4 hours or until firm. Sprinkle with nuts. Melt chocolate chips over low heat and drizzle over bars. Melt white chocolate squares and drizzle over bars. Chill. Cut into 3 x 1-1/2 inch bars.

Nutrition Facts : Calories 448.7 calories, Carbohydrate 61.1 g, Cholesterol 32.4 mg, Fat 22.2 g, Fiber 2.6 g, Protein 5.1 g, SaturatedFat 13.6 g, Sodium 219.2 mg, Sugar 50.9 g

RASPBERRY COCONUT BARS



Raspberry Coconut Bars image

Provided by Food Network

Time 1h

Yield 3 dozen bars

Number Of Ingredients 11

1 cup butter, softened
1 cup sugar
1 tsp. vanilla extract
1/4 tsp. salt
3 large eggs, divided
2 cups plus 2 tablespoons Pillsbury BEST® All Purpose Flour
3/4 cup Smucker's® Seedless Red Raspberry Jam
1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
4 oz. cream cheese, softened
1 tbsp. lemon juice
2 1/2 cups sweetened coconut flakes, divided

Steps:

  • HEAT oven to 350 degrees F. Beat butter, sugar, vanilla and salt in large bowl with electric mixer on medium speed until fluffy. Beat in 2 eggs, one at a time, until blended. Gradually beat in 2 cups flour until blended.
  • SPREAD evenly in 13 x 9-inch baking pan. Spoon jam over crust, spreading evenly.
  • BEAT sweetened condensed milk, cream cheese, lemon juice and remaining 1 egg and 2 tablespoons flour in medium bowl with electric mixer on medium speed until smooth. Stir in 1 1/2 cups coconut. Spoon evenly over jam layer. Sprinkle with remaining 1 cup coconut. Cover with foil. Bake 30 minutes. Uncover and bake an additional 15 to 20 minutes or until edges are golden brown and bottom crust is completely baked. Cool completely in pan on wire rack.

RASPBERRY COCONUT BARS



Raspberry Coconut Bars image

I've been whipping up these delicious bars for over 10 years, with recent help from my 5-year-old daughter. I bake them every Christmas and have received many compliments and recipe requests. The chocolate drizzle makes such a pretty lacy effect. -Barb Bovberg, Fort Collins, Colorado

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 8

1-2/3 cups graham cracker crumbs
1/2 cup butter, melted
2-2/3 cups sweetened shredded coconut
1 can (14 ounces) sweetened condensed milk
1 cup seedless raspberry preserves
1/3 cup chopped walnuts, toasted
1/2 cup semisweet chocolate chips
1/4 cup white baking chips

Steps:

  • In a small bowl, combine cracker crumbs and butter. Press into a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with coconut; drizzle with milk. , Bake at 350° for 20-25 minutes or until lightly browned. Cool completely on a wire rack., Spread preserves over crust. Sprinkle with walnuts. In a microwave, melt chocolate chips; stir until smooth. Drizzle over walnuts. Repeat with white chips. Cut into bars. Refrigerate for 30 minutes or until chocolate is set.

Nutrition Facts :

RASPBERRY-COCONUT BARS



Raspberry-Coconut Bars image

These delicious coconut bars are made out of a cookie dough layer, raspberry jam, and a sweet coconut topping. A treat throughout the year.

Provided by Steve Kochin

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 55m

Yield 24

Number Of Ingredients 14

1 cup unsalted butter, softened
2 tablespoons white sugar
¼ cup milk
2 egg yolks
2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups seedless raspberry jam
4 eggs
½ cup all-purpose flour
2 cups sugar
2 tablespoons softened butter, plus more for baking dish
4 teaspoons vanilla extract
1 (14 ounce) package sweetened flaked coconut

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Cream butter and sugar together in a bowl using an electric mixer. Add milk and egg yolks; mix dough to combine. Combine 2 1/2 cups flour, baking powder, and salt in a small bowl; add to dough and mix to combine. Press cookie layer into the prepared baking pan.
  • Spread raspberry jam over the base layer in the baking pan.
  • Beat eggs in a bowl until foamy. Add flour and keep beating until bright yellow. Mix in sugar and softened butter; beat until well combined. Stir in coconut. Spoon topping evenly over jam.
  • Bake in the preheated oven for 20 minutes. Turn the pan so bars bake evenly. Continue baking until topping is set, 15 to 20 minute more. Remove from oven and cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 366.6 calories, Carbohydrate 56.9 g, Cholesterol 71.2 mg, Fat 14.6 g, Fiber 2 g, Protein 3.6 g, SaturatedFat 10.2 g, Sodium 205.7 mg, Sugar 41 g

RASPBERRY COCONUT BARS



Raspberry Coconut Bars image

Easy to bake and take, these bars blend a winning combination of flavors: raspberry, cream cheese, coconut and white chocolate chips.

Provided by -Mary-

Categories     Bar Cookie

Time 30m

Yield 24 bars

Number Of Ingredients 11

1 cup granulated sugar
1/2 cup butter, softened
4 ounces cream cheese, softened
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups raspberry jam
1 cup coconut, flaked
1 cup white chocolate chips

Steps:

  • Preheat oven to 375°F. In large bowl, with electric mixer, cream together sugar, butter, cream cheese, eggs and vanilla until just blended. Slowly add flour, baking powder and salt until fully combined.
  • Spread batter evenly onto ungreased 15x10x1-inch baking sheet. Bake 10 minutes. Remove from oven and spread jam over bars. Sprinkle with coconut; continue to bake for additional 5 minutes. Remove from oven; allow to cool 30 minutes.
  • Place white chocolate chips in microwave-safe bowl and heat in microwave on HIGH 1 minute or until melted. Using fork, drizzle melted white chocolate over cookies, then immediately cut into bars and allow to dry.

Nutrition Facts : Calories 254, Fat 10.6, SaturatedFat 6.9, Cholesterol 32.4, Sodium 125.3, Carbohydrate 37.4, Fiber 1.2, Sugar 22.7, Protein 2.9

COCONUT RASPBERRY BARS



Coconut Raspberry Bars image

These are really good fruit bars , you can change the flavor of preserves to what ever you desire , I like to put apricot or strawberry filling as well. picture is borrowed from the net to show you what they look like.

Provided by Karla Everett

Categories     Fruit Desserts

Time 40m

Number Of Ingredients 10

1 c all purpose flour
1 tsp baking powder
1/2 c butter or margarine
2 large eggs
1 Tbsp milk
1/2 c raspberry jam
4 Tbsp melted butter or margarine
2/3 c sugar
2 c flaked coconut
1 tsp vanilla extract

Steps:

  • 1. Mix the flour and baking powder together into a bowl ; add the butter and mix until its the consistency of cornmeal.
  • 2. Stir in 1 of the eggs and the milk until a soft dough forms ; spread evenly into the bottom of a un-greased 8x8" sq. pan.
  • 3. Spread the jam evenly over the top of the dough.
  • 4. Stir together the remaining egg with the butter , sugar , coconut and vanilla ; spread on top of the jam.
  • 5. Bake @ 350° for 30 minutes or until the top is lightly browned.
  • 6. Cool and then cut into 1-1/2 to 2 " squares.

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