Raspberry Coconut Bars Recipe

Preheat your oven to 350°F (175°C) to prepare for baking the bars.

In a large bowl, cream the softened butter and sugar together using a hand mixer or stand mixer for 5 to 7 minutes until the mixture is light and fluffy, which helps create a tender texture for the crust.

Beat in the large room-temperature egg and vanilla extract until fully incorporated, adding moisture and flavor to the dough.

In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add this dry mixture into the creamed butter mixture while beating, ensuring it is evenly mixed without overworking the dough.

Stir in 1 1/4 cups of shredded coconut and the chopped walnuts to add texture and a subtle nutty flavor to the base dough.

Grease a 13×9-inch baking pan, then press about three-quarters of the dough evenly into the bottom of the pan to form the base layer.

Spread the 12 ounces of raspberry preserves evenly over the pressed dough layer, which adds a luscious fruity filling.

Sprinkle the white baking chips evenly over the jam layer, then sprinkle the remaining 3/4 cup of shredded coconut on top for additional sweetness and texture.

Take the remaining dough and crumble it evenly over the coconut and chips topping, pressing lightly to adhere slightly without flattening completely.

Bake the assembled bars in the preheated oven for 30 to 35 minutes or until the top is golden brown and set.

Allow the bars to cool completely in the pan on a wire rack before cutting into approximately 24 bars to serve.