Description
Delightful squares of tart raspberries and sweet coconut evoke nostalgic summer picnics.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup raspberry jam
- 1 cup shredded coconut
- 1 egg (optional for the topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9 inch baking pan.
- Cream together the butter and sugar in a mixing bowl until light and fluffy.
- Gradually add the flour and salt until combined to form a dough.
- Press two-thirds of the dough into the bottom of the prepared baking pan.
- Spread the raspberry jam evenly over the dough layer.
- Crumble the remaining dough over the jam layer and sprinkle coconut on top.
- (Optional) Beat the egg and brush it on top for a golden finish.
- Bake for 25-30 minutes or until lightly golden.
- Let cool before cutting into bars.
Notes
Store in an airtight container for up to one week; freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 12g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg