Raspberry Coconut Bars Recipe
Raspberry Coconut Bars Recipe photo by Taste of Home
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Raspberry Coconut Bars Recipe

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4.5 16 19
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I’ve been whipping up these delicious bars for over 10 years, with recent help from my 5-year-old daughter. I bake them every Christmas and have received many compliments and recipe requests. The chocolate drizzle makes such a pretty lacy effect. —Barb Bovberg, Fort Collins, Colorado
Featured In: Top 10 Coconut Recipes
TOTAL TIME: Prep: 20 min. Bake: 20 min. + chilling
MAKES:36 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min. + chilling
MAKES: 36 servings


  • 1-2/3 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 2-2/3 cups sweetened shredded coconut
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup seedless raspberry preserves
  • 1/3 cup chopped walnuts, toasted
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup white baking chips

Nutritional Facts

1 piece: 155 calories, 8g fat (5g saturated fat), 11mg cholesterol, 83mg sodium, 20g carbohydrate (16g sugars, 1g fiber), 2g protein.


  1. In a small bowl, combine cracker crumbs and butter. Press into a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with coconut; drizzle with milk.
  2. Bake at 350° for 20-25 minutes or until lightly browned. Cool completely on a wire rack.
  3. Spread preserves over crust. Sprinkle with walnuts. In a microwave, melt chocolate chips; stir until smooth. Drizzle over walnuts. Repeat with white chips. Cut into bars. Refrigerate for 30 minutes or until chocolate is set. Yield: 3 dozen.
Originally published as Raspberry Coconut Bars in Quick Cooking November/December 2005, p31

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hillpeg User ID: 4097254 81075
Reviewed Jul. 11, 2014


jz1117 User ID: 6166985 62986
Reviewed Dec. 12, 2012

"Sure hope these taste good. My beautiful lacing of chocolate is totally destroyed when I cut them. What a mess. So sad :("

jz1117 User ID: 6166985 58684
Reviewed Dec. 12, 2012

"Sure hope these taste good. My beautiful lacing of chocolate is totally distroyed when I cut them. What a mess. So sad :("

GoodEats69 User ID: 4223087 58683
Reviewed Dec. 10, 2012

"Brought these bars to a holiday party and they all disappeared quickly! There were several requests for the recipe. I'll be making these crowd-pleasers again, perhaps experimenting with a different flavor of preserves."

NoodleNel User ID: 6393598 207143
Reviewed Dec. 3, 2012

"I used 3 cups of graham crackers because the 1 2/3 cups was way too little to cover the bottom of the pan and the one stick of butter was enough for it. chocolate chips should be more as that is not enough. I couldn't get it to drizzle very well. Perhaps I will mix a little milk with it to make it a litle more liquidy. Microwaving the chips is not a good idea unless you put in on 50% power and di it 15 seconds at a time and sir. . My first batch burned. They were to hard to cut out of the pan. I was bringing them to a church function and just couldn't. Next time I would flour the greased pan to see if that helps. They taste delicious though. They need to be kept refrigerated or the get very soggy,"

jhajas User ID: 4509806 58682
Reviewed Sep. 5, 2012

"Always a request for all my potluck- easy to make too."

jackie.baker User ID: 3555282 153728
Reviewed Jul. 5, 2012

"Good recipe, didn't need to use all of the chocolate on top. Not too sweet."

Hannah0418 User ID: 1795891 67787
Reviewed Jan. 14, 2011

"HEAVENLY!! love the chewyness of them. a big hit on the Christmas daintie platter"

kb206 User ID: 2453937 207142
Reviewed Mar. 28, 2010

"This is absolutely delicious. Took it to Church this morning and everyone thought it was delicious and wanted to


Gwendolyn_M User ID: 4285890 67784
Reviewed Jan. 30, 2010

"These are fabulous! Love the chewy texture. Instead of melting chocolate chips, I used Baker's white chocolate squares because they melt really well and are easy to drizzle. Didn't use the semisweet at all. I really thought these would be way too sweet, but the walnuts give a nice balance to both the flavor and the texture of these bars."

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