Ingredients
**Crust & Batter**
1½ cups all-purpose flour
¾ cup unsalted butter, melted
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¼ teaspoon salt
**Filling**
¾ cup raspberry preserves
**Topping**
1½ cups sweetened shredded coconut
Instructions
1. Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper.
2. In a bowl, mix melted butter, sugar, eggs, and vanilla until smooth.
3. Stir in flour and salt until just combined.
4. Spread two-thirds of the batter evenly into the prepared pan.
5. Spoon raspberry preserves over the base and gently spread.
6. Fold shredded coconut into the remaining batter.
7. Drop coconut batter over the raspberry layer, gently spreading.
8. Bake for 30–35 minutes until golden and set.
9. Cool completely before slicing into bars.
Notes
Use high-quality raspberry preserves with seeds for authentic flavor.
Let bars cool completely for clean slices.
Swap raspberry with cranberry preserves for variation.
Pairs perfectly with creamy or no-bake desserts on a dessert table.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 14g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg