I love the fresh flavour of raspberries and so do my kids. These bars are one of their favourites and were high on the list of must-haves for back-to-school lunches this year. Don’t make them for just the kids though: these layered bars are easy to prepare and always get rave reviews from those lucky enough to taste one (or two). The tart tang of the raspberry layer blends beautifully with the sweet coconut topping and the buttery crust making them irresistible and perfect for entertaining.
These bars are a family favourite at our house and I hope they will be at yours too.
RASPBERRY COCONUT BARS
makes 18 bars
For the bars:
1 cup granulated sugar
1 cup desiccated coconut
2 cups all-purpose flour
200 g butter, melted (or 7/8 cup)
1 cup seedless raspberry jam
For the topping:
3 cups shredded coconut
2 egg whites, lightly beaten
Preheat oven to 350 degrees F.
Place the sugar, coconut, flour, and butter in a medium sized bowl and mix until combined.
Press the mixture into a lightly greased 9 x 13 dish. Bake for 20 minutes or until golden brown.
Remove from the oven and allow to cool slightly. Once cooled, spread the jam over the base.
Make the topping: In a bowl, mix the coconut and egg whites until combined. Spread over the jam and bake for another 20-25 minutes, or until the coconut is golden brown.
Allow to cool completely before cutting into bars and serving.