🧈 Ingredients
For the Almond Crust:
- 1 cup all-purpose flour
- ½ cup almond flour (or finely ground almonds)
- ¼ cup sugar
- ½ cup unsalted butter, cold and cubed
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
For the Raspberry Layer:
- ¾ cup raspberry jam (seedless preferred)
- 1 tablespoon lemon juice
For the Coconut Topping:
- 2 large eggs
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 1½ cups sweetened shredded coconut
- ¼ cup sliced almonds (optional, for garnish)
👩🍳 Instructions
- Preheat oven to 350 °F (175 °C). Line an 8×8-inch pan with parchment paper, leaving a little overhang for easy removal.
- In a bowl, combine flour, almond flour, sugar, and salt. Cut in cold butter with a pastry cutter or fork until crumbly. Stir in vanilla.
- Press the mixture evenly into the prepared pan. Bake 12–15 minutes until lightly golden around the edges.
- Mix raspberry jam and lemon juice together, then spread evenly over the warm crust.
- In another bowl, whisk eggs, sugar, and vanilla until combined. Stir in shredded coconut.
- Drop spoonfuls of coconut mixture over the jam and spread gently to cover.
- Sprinkle sliced almonds on top (optional).
- Bake for 25 minutes or until the top is golden and set.
- Cool completely in the pan before lifting out and slicing into bars.
📝 Notes
- For gluten-free version, use a 1-to-1 gluten-free flour blend.
- Swap raspberry jam with strawberry, cherry, or apricot for variation.
- Use unsweetened coconut if you prefer less sweetness.
💡 Tips for Success
- Press crust evenly to avoid uneven baking.
- Spread jam while the crust is still warm — it melts slightly and sticks better.
- Chill bars before slicing for cleaner edges.
- Drizzle melted white chocolate on top for a festive touch.
🥶 Storage Options
Store bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. For longer storage, freeze for up to 2 months — layer bars between parchment sheets and thaw before serving.
❓ FAQ
Q: Can I use fresh raspberries instead of jam?
A: You can! Mash 1 cup raspberries with 2 tablespoons sugar and simmer until thickened, then cool before spreading.
Q: Do I need almond extract?
A: It’s optional but enhances the almond flavor beautifully — add ¼ teaspoon to the crust or topping.
Q: Can I make these dairy-free?
A: Yes — use vegan butter and ensure your jam and coconut are dairy-free.
✨ Conclusion
These Raspberry Coconut Bars with Almond Crust are a sweet masterpiece of textures and flavors — crisp, chewy, nutty, and fruity in every bite. Whether served at brunch, gifted during the holidays, or enjoyed with afternoon tea, they’re guaranteed to impress and satisfy every dessert lover.