Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Irresistible Raspberry Coconut Magic Bars You Need to Try Today - Featured Image

Irresistible Raspberry Coconut Magic Bars You Need to Try Today

Learn how to make delicious Raspberry Coconut Magic Bars. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The key to making Raspberry Coconut Magic Bars truly shine starts with choosing fresh, high-quality ingredients. I always reach for ripe, juicy raspberries when they’re in season, but frozen works well too if you’re making these year-round. For the crust and topping, simple pantry staples come together beautifully — just be mindful of using real butter for that rich, golden base. I also like to use unsweetened shredded coconut to keep the sweetness balanced and add a nice texture.

  • 1 cup unsalted butter, melted
  • 2 cups graham cracker crumbs
  • 1/2 cup granulated sugar
  • 1 (14-ounce) can sweetened condensed milk
  • 2 cups fresh or frozen raspberries
  • 1 1/2 cups unsweetened shredded coconut
  • 1 teaspoon vanilla extract
  • Pinch of salt

If you want to switch things up, crushed digestive biscuits can replace graham crackers, and you can swap shredded coconut for flaked coconut if you prefer a chunkier texture.

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, letting the edges hang over for easy removal.
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and a pinch of salt. Stir until the mixture resembles wet sand.
  3. Press this crumb mixture firmly and evenly into the bottom of your prepared pan to form the crust. I find using the bottom of a glass helps get an even, compact layer.
  4. Bake the crust for 8-10 minutes until it’s golden and fragrant. This step is crucial for that crunchy base.
  5. Remove the crust from the oven and immediately sprinkle the shredded coconut evenly over it.
  6. Scatter the raspberries gently on top of the coconut, trying to distribute them evenly without pressing down.
  7. Drizzle the sweetened condensed milk over the berries, then sprinkle the vanilla extract across the top.
  8. Return the pan to the oven and bake for another 20-25 minutes, or until the topping is bubbly and golden brown around the edges.
  9. Let the bars cool completely in the pan on a wire rack — this helps the topping set and makes cutting cleaner.
  10. Use the parchment paper edges to lift the bars out, then slice into squares and enjoy!

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Raspberry Coconut Magic Bars, recipe, cooking, food