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Raspberry Shortbread Bars | Can't Stay Out of the Kitchen | these #cookie type bars are absolutely divine! They have a shortbread crust, topped with #raspberry preserves & a #coconut topping. You'll be drooling over every bite! #dessert

Raspberry Shortbread Bars

These heavenly bars have a delicious shortbread crust, topped with a raspberry preserve layer & a coconut (macaroon-type) layer. They're perfect for holiday parties and baking.
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 24
Calories 161 kcal



  • 1 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods) 12-oz. raspberry preserves
  • 1 tbsp. milk (I used half-and-half)
  • 1 tsp. baking powder
  • 1 large egg slightly beaten
  • 1/2 cup unsalted butter (cold)
  • 12 oz. raspberry preserves


  • 1 large egg
  • 1/2 cup sugar
  • 1 tsp. vanilla extract
  • 2 tbsp. unsalted butter melted
  • 2 cups coconut



  • Heat oven to 350°.
  • Spray a 9x13” baking pan or dish with cooking spray.
  • To make crust: mix flour, baking powder in a medium mixing bowl.
  • Cut in butter with a pastry blender until mixture resembles coarse crumbs.
  • Add egg and milk and stir to combine.
  • Press mixture firmly into bottom of prepared pan with fork or hands.
  • Spread raspberry preserves on top of crust layer to within ¼ to ½ inch of border.


  • To make topping: Beat egg with fork.
  • Stir in sugar, vanilla, butter and coconut.
  • This is kind of like a macaroon layer.
  • Dollop topping over top of preserves covering surface entirely.
  • Bake at 350° for 45 minutes or until lightly browned and preserves are set.
  • Cool completely before cutting.


NOTE: I usually freeze the bars for an hour or two before cutting. I invert the whole pan on a large cutting board, turn over in one piece, and then cut into bars with a heavy-duty pizza cutter for straight edges.
Recipe adapted from Willard Scott, formerly NBC Today show weatherman and comedian.
© Can’t Stay Out of the Kitchen


Calories: 161kcalCarbohydrates: 24gProtein: 1gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 27mgSodium: 27mgPotassium: 39mgFiber: 1gSugar: 16gVitamin A: 200IUVitamin C: 0.2mgCalcium: 20mgIron: 0.4mg
Keyword coconut, cookie, dessert, raspberries
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