Raspberry-Coconut Bars

Recipe by JamesDeansGirl
READY IN: 1hr 10mins


  • 1 14
    cups flour
  • 14
    teaspoon salt
  • 12
    cup butter, cut in tbsp
  • 3
    tablespoons cold water
  • 12
    cup sugar
  • 2 23
    cups shredded coconut (7 oz. bag)
  • 13
    cup seedless red raspberry preserves


  • Preheat oven to 425°F.
  • Combine the flour and salt in a medium bowl; cut in the butter until coarse crumbs form.
  • Sprinkle the water over the mixture while tossing to blend well.
  • Press mixture evenly onto the bottom of an ungreased 9-inch square baking pan; bake for 20 minutes, or until lightly browned.
  • Reduce oven to 350°F.
  • Using an electric mixer on high speed, beat the eggs in a large bowl.
  • Gradually add the sugar, beating until thick and lemon-colored.
  • Gently stir in the coconut.
  • Spread the preserves over the baked crust to within 1/4 inch of the edges.
  • Carefully spread the coconut mixture over the preserves; bake 25 minutes more, or until golden brown.
  • Cool completely before cutting into bars.