Discover the simple joy of making Raspberry Coconut Squares at home – a delightful treat perfect for any occasion. This recipe delivers a burst of sweet raspberries and creamy coconut in every bite, making it incredibly useful for satisfying sweet cravings with minimal effort.
Key Ingredients for Raspberry Coconut Squares
- 1 cup all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries (if frozen, do not thaw)
- 1/4 cup powdered sugar, for dusting (optional)
How to Make Raspberry Coconut Squares
Get ready for an incredibly easy and undeniably delicious treat! These Raspberry Coconut Squares are a symphony of textures and flavors, boasting a tender, buttery base studded with ruby-red raspberries and flecked with sweet coconut. Their satisfying richness and irresistible aroma make them perfect for afternoon tea, a quick dessert, or a crowd-pleasing bake sale item. With a preparation time of just 20 minutes and 25 minutes of baking, you can enjoy this slice of paradise in under an hour!
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease and flour an 8×8 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy removal. This will ensure your Raspberry Coconut Squares don’t stick.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened shredded coconut, granulated sugar, baking powder, and salt. Ensure these dry ingredients are well combined for an even texture in your Raspberry Coconut Squares.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and granulated sugar (from the dry ingredient mixture, if you’ve doubled up measurements) with an electric mixer on medium speed until light and fluffy. This step is crucial for creating a tender base for your Raspberry Coconut Squares.
- Add Wet Ingredients: Beat in the large egg and vanilla extract until thoroughly combined. The mixture for your Raspberry Coconut Squares should be smooth and well-emulsified.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few streaks of flour are okay at this stage. This will form the delicious base of your Raspberry Coconut Squares.
- Fold in Raspberries: Gently fold in the fresh or frozen raspberries into the batter. If using fresh raspberries, be gentle to avoid crushing them too much. For frozen raspberries, they will help create a slightly more jammy texture in your Raspberry Coconut Squares.
- Spread into Pan: Spoon the batter evenly into the prepared baking pan and spread it out with a spatula to create an even layer. Don’t worry if it’s not perfectly smooth; the rustic charm is part of the appeal for these Raspberry Coconut Squares.
- Bake: Bake for 25 to 30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs attached (but not wet batter). The baking time for your Raspberry Coconut Squares may vary slightly depending on your oven.
- Cool: Let the Raspberry Coconut Squares cool in the pan on a wire rack for at least 15-20 minutes before attempting to cut them. This allows them to set properly.
- Cut and Serve: Once slightly cooled, lift the entire slab out of the pan using the parchment paper overhang. Cut into squares or bars. Dust with powdered sugar, if desired, before serving your delicious Raspberry Coconut Squares.
Why You’ll Love This Raspberry Coconut Squares
You’ll adore these Raspberry Coconut Squares for their delightful tropical twist on a classic bar cookie. The vibrant tang of raspberries beautifully complements the sweet, nutty notes of toasted coconut, creating a flavor profile that’s both refreshing and satisfying. Unlike store-bought bakery items that can be expensive and full of preservatives, making these Raspberry Coconut Squares at home is incredibly budget-friendly, using simple pantry staples to create a gourmet-tasting dessert. Imagine the aroma filling your kitchen as they bake, a warm invitation to indulge in a treat that’s as cheerful as a sunny day.
These bars offer a wonderful textural contrast with their tender, crumbly base and burst of soft berries, making them a delightful alternative to richer, denser desserts like brownies or lemon bars. They’re perfect for packing in lunchboxes, bringing to potlucks, or simply enjoying with a cup of tea after a long day. Don’t wait to experience this little slice of heaven – you’ll find yourself reaching for this recipe time and time again!
Storing and Reheating Tips
To keep your Raspberry Coconut Squares fresh and delicious, store them in an airtight container at room temperature for up to 3 days. For longer storage, they can be refrigerated for up to a week. The coconut and raspberry can make them a bit softer over time, but they remain perfectly enjoyable. If you’d like to freeze your Raspberry Coconut Squares, ensure they are completely cooled. Wrap individual squares or the entire batch tightly in plastic wrap, then transfer them to a freezer-safe bag or container. They can be frozen for up to 2-3 months.
To reheat, you can enjoy them at room temperature. If you prefer them slightly warm, a few seconds in the microwave (around 10-15 seconds per square) is usually sufficient, or you can gently warm them in a low oven for a few minutes. If reheating from frozen, allow them to thaw in the refrigerator overnight and then follow the microwave or oven warming instructions.
Final Thoughts
These Raspberry Coconut Squares offer a delightful escape with every bite, making them a simple yet incredibly rewarding treat to bake. Give them a try; you’ll be enchanted by their sweet and tropical charm.
Raspberry Coconut Squares
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease and flour an 8×8 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy removal. This will ensure your Raspberry Coconut Squares don’t stick.
- In a medium bowl, whisk together the all-purpose flour, unsweetened shredded coconut, granulated sugar, baking powder, and salt. Ensure these dry ingredients are well combined for an even texture in your Raspberry Coconut Squares.1 cup all-purpose flour, 1/2 cup unsweetened shredded coconut, 1/4 cup granulated sugar, 1/2 teaspoon baking powder, 1/4 teaspoon salt
- In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy. This step is crucial for creating a tender base for your Raspberry Coconut Squares.1/2 cup unsalted butter, softened, 1/4 cup granulated sugar
- Beat in the large egg and vanilla extract until thoroughly combined. The mixture for your Raspberry Coconut Squares should be smooth and well-emulsified.1 large egg, 1 teaspoon vanilla extract
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few streaks of flour are okay at this stage. This will form the delicious base of your Raspberry Coconut Squares.1 cup all-purpose flour, 1/2 cup unsweetened shredded coconut, 1/4 cup granulated sugar, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup unsalted butter, softened, 1 large egg, 1 teaspoon vanilla extract
- Gently fold in the fresh or frozen raspberries into the batter. If using fresh raspberries, be gentle to avoid crushing them too much. For frozen raspberries, they will help create a slightly more jammy texture in your Raspberry Coconut Squares.1 cup fresh or frozen raspberries
- Spoon the batter evenly into the prepared baking pan and spread it out with a spatula to create an even layer. Don’t worry if it’s not perfectly smooth; the rustic charm is part of the appeal for these Raspberry Coconut Squares.
- Bake for 25 to 30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs attached (but not wet batter). The baking time for your Raspberry Coconut Squares may vary slightly depending on your oven.
- Let the Raspberry Coconut Squares cool in the pan on a wire rack for at least 15-20 minutes before attempting to cut them. This allows them to set properly.
- Once slightly cooled, lift the entire slab out of the pan using the parchment paper overhang. Cut into squares or bars. Dust with powdered sugar, if desired, before serving your delicious Raspberry Coconut Squares.1/4 cup powdered sugar, for dusting