Raspberry Coconut Bars



Makes up to 15 bars
A twist on the ubiquitous lemon bar, this recipe is a breezy way to finish a picnic or light sunny day meal. Because the topping is quite sweet, we like to use a tangy, low-sugar jam for the filling. Besides raspberry, apricot and blueberry jams also sing beautifully under the golden coconut crust.

1 cup all-purpose flour
1 teaspoon baking powder
½ cup margarine, softened
1 egg, beaten
1 teaspoon non-dairy creamer

1 cup raspberry or apricot jam, preferably a low-sugar version

1 cup white sugar
1 teaspoon vanilla
1-½ cups flaked coconut
3 tablespoons margarine
1 egg, beaten

Preheat oven to 350°F
In a medium bowl, prepare the crust: mix together the flour, baking powder, ½ cup margarine, egg and non-dairy creamer. Press into the bottom of a 11” x 7” or 8” x 8” baking pan or Pyrex dish, allowing dough to climb up sides a bit.
Spread the dough evenly with jam.
Now mix together the topping: in the same bowl, combine sugar, vanilla, coconut, remaining margarine and egg and blend with your fingers (don’t worry if it is sticky). Drop the topping evenly over the jam filling.
Bake for about 30 minutes, or until the topping is lightly golden. Cool completely before cutting into squares. The bars will keep in an airtight container for up to 2 days.

3 thoughts on “Raspberry Coconut Bars

    • Good catch! We have adjusted the recipe so that it reflects the correct amount of 1-1/2 cups!

  1. Delicious! They came out great. I used soy milk instead of non-dairy creamer. I made a double batch for a hachnasas kallah event. Since the healthier jams are pretty expensive here in Israel, I used a more sugary jam and decreased the sugar in the topping.
    Thanks for a great recipe!