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These Fresh Raspberry Coconut Bars are ooey, gooey, and delicious!  Imagine your favorite coconut bar brightened up with juicy fresh raspberries ~ yum!

Total time

0 minutes




  • crust
  • ½ cup (8 Tbsp) unsalted butter (melted)
  • ½ cup light brown sugar, lightly packed
  • 1 cup all purpose flour
  • filling
  • 6 oz (1 small package) fresh raspberries
  • 2 eggs
  • 1 cup sweetened shredded coconut
  • ⅓ cup light brown sugar, lightly packed
  • ¼ cup all purpose flour
  • ¼ tsp salt
  • 2 tsp almond extract
  • 1 tbsp fresh lemon juice
  • topping
  • 1 cup sweetened shredded coconut


  1. set oven to 350F
  2. Mix the melted butter and the brown sugar together, using the back of a spoon to break up any lumps in the sugar. Mix in the flour and extract (if using)
  3. Spread the crust evenly over the surface of a 9x9 or 10x10 baking pan. Grease the pan or line with parchment paper for easier removal.
  4. Bake the crust for 12-15 minutes, then remove and set aside to cool.
  5. Gently rinse and dry the raspberries.
  6. Beat the eggs in a mixing bowl, and then mix in all the rest of the filling ingredients except the raspberries. Fold in the raspberries, stirring gently until they are evenly incorporated.
  7. Spread the filling onto the warm crust. Spread it out so that it covers the crust evenly.
  8. Sprinkle the remaining cup of coconut over the filling, and bake for about 25-27 minutes until the coconut is lightly golden.
  9. Cool before cutting.
  10. View the recipe instructions at The View From the Great Island

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