Raspberry Coconut Bars
Description
Make a wonderfully delicious dessert with fresh raspberries and coconut on a brown sugar crust. It's like a coconut bar but jazzed up with fresh, juicy raspberries and a flavorful almond extract filling.
Ingredients
Crust:
8 T. unsalted butter, melted
1/2 c. light brown sugar, lightly packed
1 c. all-purpose flour
1/2 t. coconut extract, optional
Filling:
6 oz. fresh raspberries
2 large eggs
1 c. sweetened shredded coconut
1/3 c. light brown sugar, lightly packed
1/4 c. all-purpose flour
1/4 t. salt
2 t. almond extract
1 T. freshly squeezed lemon juice
Topping:
1 c. sweetened shredded coconut
Directions
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Preheat oven to 350 degrees. Grease a 9 x 9 inch or 10 x 10 inch baking pan or line it with parchment paper for easier removal.
Mix the melted butter and brown sugar together, breaking up any lumps in the sugar. Mix in the flour and extract.
Spread the crust evenly over the surface of the prepared pan. Bake the crust for 12-15 minutes; remove; set aside to cool, but still slightly warm.
Gently rinse and dry the raspberries.
Beat the eggs in a mixing bowl; mix in all remaining filling ingredients, except the raspberries. Gently fold in the raspberries, until they're evenly incorporated.
Spread the filling onto the still warm crust, spreading it out to cover the crust evenly.
Sprinkle the remaining coconut over the filling. Bake about 25-27 minutes until the coconut is lightly golden.
Cool before cutting.
Serve.