If you’re craving something sweet, fruity, and with a touch of tropical flair, let me share one of my all-time favorites: this Raspberry Coconut Bars Recipe. It’s the perfect balance of buttery crust, tangy raspberry preserves, and that lovely shredded coconut texture that I just can’t resist. Stick with me, and I’ll show you how to nail this fan-freaking-tastic dessert every single time!

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Why You’ll Love This Recipe

Perfect Balance of Flavors: The tartness of raspberry preserves mixed with sweet coconut creates a delightful combo.
Simple Ingredients: No fancy stuff needed—just pantry staples you probably already have.
Great Texture: Buttery crust with a chewy coconut topping that’s incredibly satisfying.
Crowd-Pleaser: My family goes crazy for these bars at any gathering or just as a treat.

The image shows a white round plate on a soft pink hexagonal-tiled table with two pieces of fruit crumble bars: a square piece with a golden crumbly top and visible layers of red fruit filling beneath, and a long rectangular bar with a similar golden crumbly top and red fruit layer in the middle. Surrounding the central plate are three other white round plates with similar bars arranged on them, displaying the soft crumb texture and rich red fruit inside. The background features a mustard yellow cloth on the pink tiled surface, creating a warm and inviting setting. The light highlights the crumbly texture and the slight shine of the fruit filling, making the bars look fresh and tasty. photo taken with an iphone --ar 2:3 --v 7 - Raspberry Coconut Bars, Raspberry Coconut Bars Recipe, Easy Raspberry Coconut Bars, Tropical Fruit Bars, No-Bake Raspberry Coconut Bars

Ingredients You’ll Need

The magic of this Raspberry Coconut Bars Recipe really lies in how the ingredients complement one another. Each component adds texture and flavor, making the bars a gorgeously layered dessert that’s still pretty easy to whip up.

Flat lay of a small mound of softened butter, a small white bowl of granulated sugar, a single large brown egg with a clean shell, a small white bowl of clear vanilla extract, a small pile of all-purpose flour, a small pinch of baking powder on white ceramic, a small heap of sweetened shredded coconut, a small pile of chopped walnuts, a small white bowl filled with glossy raspberry preserves, and a small handful of white baking chips, all arranged with perfect symmetry on simple white ceramic plates and bowls placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Raspberry Coconut Bars, Raspberry Coconut Bars Recipe, Easy Raspberry Coconut Bars, Tropical Fruit Bars, No-Bake Raspberry Coconut Bars

Butter: I always use unsalted and make sure it’s softened, so it creams perfectly with the sugar.
Sugar: Granulated sugar gives the sweetness and helps the dough create that lovely crust.
Egg: Brings moisture and binds everything together—using room temp eggs really helps it incorporate smoothly.
Vanilla Extract: Adds depth and warmth to the dough.
All-Purpose Flour: The base of our crust; make sure to measure properly to avoid dryness.
Baking Powder: Just a pinch—helps the bars rise a bit without losing that dense, chewy texture.
Sweetened Shredded Coconut: Split between the dough and topping for that signature coconut punch.
Chopped Walnuts: Adds crunch and earthiness; I like to toast them lightly first for extra flavor.
Raspberry Preserves: Choose your favorite jarred preserves—quality matters here for the best fruity flavor.
White Baking Chips: They melt into the raspberry topping wonderfully, creating pockets of sweet creaminess.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Raspberry Coconut Bars Recipe my own depending on the season and what I have on hand. You should definitely feel free to experiment and make it your own!

Nut-Free Version: I swapped out walnuts for sunflower seeds once for a nut-free crowd, and it was still delicious with great crunch.
Mixed Berry Twist: Sometimes I mix raspberry with a bit of blackberry or strawberry jam, which adds an extra layer of berry goodness.
Dark Chocolate Chips: Swap white baking chips with dark chocolate for a richer, more intense flavor contrast—totally indulgent!
Gluten-Free Option: Using a 1:1 gluten-free flour blend works well here, but the texture shifts just slightly to a more crumbly bar.

How to Make Raspberry Coconut Bars Recipe

Step 1: Cream Butter and Sugar Like a Pro

Start by preheating your oven to 350°F. Then, in a large bowl, beat your softened butter and sugar together for about 5 to 7 minutes until the mixture turns light, fluffy, and pale. This step really sets the foundation for a tender bar. Don’t rush it—this is where the texture begins.

Step 2: Mix in Egg and Vanilla

Next, beat in your room temperature egg and vanilla extract until everything’s well combined. If your egg is too cold, the butter might seize up, so I always crack mine out early to come to room temp—it’s a game changer!

Step 3: Add Dry Ingredients and Coconut

Combine your flour and baking powder in a separate bowl, then gradually add this into the wet mixture. Stir in 1 1/4 cups of the shredded coconut along with the chopped walnuts. I love this part because the smell of coconut and nuts makes my kitchen smell amazing.

Step 4: Layer and Assemble

Press about three-quarters of your dough evenly into a greased 13×9-inch baking pan. Spread the raspberry preserves on top in an even layer, then sprinkle with the white baking chips followed by the remaining 3/4 cup coconut. Crumble the rest of the dough over everything and press down lightly—this layering is what makes it so irresistible!

Step 5: Bake to Perfection

Bake your bars for 30 to 35 minutes until the top is golden brown and the raspberry filling is bubbly around the edges. I always keep an eye on mine around the 30-minute mark as ovens vary. Once baked, cool completely on a wire rack before cutting into bars—this step is key to clean slices.

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Pro Tips for Making Raspberry Coconut Bars Recipe

Softened Butter is a Must: If your butter is too cold, your batter won’t come together smoothly—take it out early or soften slightly in the microwave in short bursts.
Even Spreading: Spread the raspberry preserves in a thin, even layer to avoid sogginess or uneven baking.
Don’t Skip Cooling: Let the bars cool completely before cutting—you’ll get neater bars without crumbling.
Watch the Baking Time: Every oven is different; start checking the bars at 30 minutes to prevent over-baking and drying out the bars.

How to Serve Raspberry Coconut Bars Recipe

The image shows two layered oat bars stacked on a white round plate, placed on a soft pink surface with a white marbled texture. Each bar has three layers: the bottom and top layers are golden brown, crumbly oat crust with rough texture, while the middle layer is a thick, bright red jam filling that looks smooth and slightly shiny. Around the main plate, there are two other white plates with single oat bars on the same pink and white marbled surface, and a yellow cloth is partially visible in the bottom right corner. The lighting is soft, highlighting the crumbly details of the oat bars. photo taken with an iphone --ar 2:3 --v 7 - Raspberry Coconut Bars, Raspberry Coconut Bars Recipe, Easy Raspberry Coconut Bars, Tropical Fruit Bars, No-Bake Raspberry Coconut Bars

Garnishes

I often dust a little powdered sugar on top just before serving for a pretty finish, and sometimes add a few fresh raspberries on the side to echo that delicious fruit flavor. It makes these bars feel extra special, especially for guests.

Side Dishes

This Raspberry Coconut Bars Recipe pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream to balance out the tartness. I also love serving it alongside a hot cup of coffee or tea—it’s my perfect afternoon pick-me-up combo!

Creative Ways to Present

For holiday gatherings or parties, I like cutting them into bite-sized squares and arranging them on a pretty platter with a drizzle of melted white chocolate on top. It turns a simple bar into a beautiful dessert centerpiece without much extra work.

Make Ahead and Storage

Storing Leftovers

After cooling completely, I store leftover bars in an airtight container at room temperature for up to 3 days. They stay wonderfully moist but firm enough to handle. If your kitchen is warm, keeping them in the fridge is a safe bet.

Freezing

I’ve frozen these bars wrapped tightly in plastic wrap and then foil with great results. Just thaw them overnight in the fridge and they’re ready to enjoy like fresh! Perfect for making ahead for parties or indulging later.

Reheating

If you prefer your Raspberry Coconut Bars Recipe a little warm, I recommend a quick 10-15 second zap in the microwave or warming in a low oven (about 300°F) for 5 minutes—just enough to soften the white chips and release that fresh-baked aroma without drying out the bars.

FAQs

Can I use fresh raspberries instead of raspberry preserves in this Raspberry Coconut Bars Recipe?

Fresh raspberries don’t work quite as well because they release water during baking, which can make the bars soggy. Using preserves gives the bars a nice, thick fruity layer that holds up well. If you prefer fresh fruit, you could try cooking them down into a thick jam first, but preserves are definitely the easiest and most foolproof option.
Can I substitute walnuts with other nuts or leave them out?

Absolutely! Pecans or almonds also add a lovely crunch and toasty flavor. If you’re nut-allergic or prefer a nut-free version, simply omit the nuts or try adding seeds like pumpkin or sunflower for texture. Either way, the bars will still be delicious.
How do I ensure the crust stays buttery and doesn’t dry out?

Make sure not to overbake your bars and always use softened butter for creaming. Also, don’t skip the cooling step—cutting bars while warm can lead to crumbly slices and dryness. A toothpick test near the edges helps you avoid overbaking as well.
Can I make these Raspberry Coconut Bars Recipe gluten-free?

Yes! Using a 1:1 gluten-free flour blend typically works great. Just note the texture might be slightly less chewy and more crumbly, but the flavor stays just as amazing. I recommend chilling the dough a bit before pressing it into the pan to help it hold together better.

Final Thoughts

Honestly, this Raspberry Coconut Bars Recipe has been a staple in my kitchen for years because it’s one of those recipes that feels like a warm hug in dessert form. Whether I’m bringing it to a potluck or just craving something sweet after dinner, it never disappoints. I hope you enjoy making and sharing these bars as much as I do—they’re truly the kind of recipe you’ll want to keep in your back pocket for anytime you need a little homemade happiness.