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Raspberry Coconut Bars with Almond Crust

Okay, picture this: it’s a lazy Sunday afternoon, sunlight streaming through the kitchen window, and the whole house smells like toasted almonds and sweet raspberries. That moment? Pure magic. These Raspberry Coconut Bars with Almond Crust take me right back to those cozy weekends when I was a kid, sneaking bites of whatever was cooling on the counter. The crust is nutty and slightly crumbly, the raspberries bring that perfect tart pop, and the coconut adds a chewy, tropical surprise that keeps you coming back for more. I promise these bars are as fun to make as they are to eat — and once you try them, trust me, they’ll become your go-to treat for when you want something a little special but totally easy.

Quick Facts

Yield: Serves 12 bars
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

For the Main Dish:

1 ½ cups almond flour
¼ cup shredded unsweetened coconut
¼ cup brown sugar, packed
¼ tsp salt
6 tbsp unsalted butter, melted
1 ½ cups fresh raspberries (or frozen, thawed and drained)
⅓ cup granulated sugar
1 large egg
1 tsp vanilla extract
½ cup shredded unsweetened coconut (for topping)

How I Make It

Step 1:

First things first, preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper (makes lifting the bars out so much easier!). In a bowl, whisk together the almond flour, shredded coconut, brown sugar, and salt. Pour in the melted butter and stir with a wooden spoon until it looks crumbly but sticks together when pressed.

Step 2:

Press about two-thirds of the crust mixture firmly into the bottom of your prepared pan. You want an even, compact layer — this is the base of your bars! Pop it into the oven for about 10-12 minutes until it’s lightly golden. It’ll smell nutty and toasty — such a good sign.

Step 3:

While the crust is baking, stir together the fresh raspberries, granulated sugar, egg, and vanilla extract in a medium bowl. The egg helps bind everything so the filling isn’t too runny. Once the crust is out and slightly cooled, gently spread the raspberry filling evenly over it.

Step 4:

Sprinkle the remaining crust crumbs and the extra shredded coconut over the top. This gives the bars a lovely texture contrast — a little crunchy, a little chewy.

Step 5:

Bake for another 18-20 minutes until the filling is set and the top turns golden. You’ll see the coconut toasting up and the raspberry juices bubbling slightly on the edges — perfection!

Step 6:

Let the bars cool completely in the pan before slicing them into squares. This step is key for clean cuts and no raspberry run-off. Trust me, the wait is worth it!

Variations & Tips

Use macadamia or pecan flour instead of almond for a slightly different nutty flavor.
Swap out raspberries for fresh blueberries or blackberries, depending on what’s in season.
For extra coconut flavor, mix a tablespoon of coconut oil into the crust mixture.
If you want it sweeter, drizzle a little honey or maple syrup over the top after baking.
To keep the crust crumbly but hold it together, don’t skip the melted butter — it’s the magic binder.

How I Like to Serve It

I love serving these bars with a scoop of vanilla ice cream for an easy summer dessert or alongside a cup of afternoon tea for a little afternoon pick-me-up. They’re perfect for brunch gatherings too—everyone loves a fruity, nutty treat that isn’t too heavy. And honestly, these bars travel well, so they’re great for picnics or potlucks!

Notes

Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Reheat briefly in the microwave if you like them warm, just 10-15 seconds to keep that soft, gooey filling.

Closing: These Raspberry Coconut Bars with Almond Crust have that perfect balance of nutty crunch and fruity sweetness that always makes my kitchen smell like home—and I’m pretty sure they’ll do the same for you!

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