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Coconut Raspberry Bar Cookies

5-In-1 Cookie and Appetizer Dough is a perfect solution for busy schedules. For our Coconut Raspberry Bar Cookies we’ve used raspberry preserves and a crumbled topping of brown sugar, coconut and almonds.


Difficulty: Easy



Each cookie serves 1.


Step 1

Preheat oven to 350°F. Spray a 13 x 9-inch baking pan with vegetable pan spray.

Step 2

In food processor, combine flour, sugar and salt. Pulse several times to mix. Add butter and pulse until butter is broken up and incorporated with the flour to form a crumbly mixture. In small bowl, combine egg yolks, milk and vanilla; add to flour mixture. Pulse until dough comes together. Turn out onto waxed paper and form a disk. Chill dough for at least 2 hours.

Step 3

Press dough into bottom of prepared pan. Bake for 20 minutes. Spread raspberry preserves on crust; then top with a mixture of 1 cup shredded coconut, sliced almonds, firmly packed brown sugar and melted butter. Bake an additional 18-20 minutes or until the topping is golden brown. Cool completely and cut.