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Raspberry Coconut Squares

Delightful Raspberry Coconut Squares with a perfect balance of tart and sweet, these easy-to-make treats are ideal for family gatherings or cozy moments.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 squares
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 cup shredded coconut
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup butter (melted) Ensure butter is melted but not hot.
  • 1 teaspoon vanilla extract
  • 1 large egg
Fruits
  • 1 cup raspberries (fresh or frozen) Gently fold in to avoid mashing.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease an 8x8 inch baking pan or line it with parchment paper for easy removal.
  2. In a large mixing bowl, combine the flour, sugar, shredded coconut, and salt. Stir well to ensure they are evenly mixed.
  3. In another bowl, whisk together the melted butter, vanilla extract, and egg. Pour this mixture into the dry ingredients and mix until just combined.
  4. Gently fold in the raspberries with a spatula, being careful to avoid mashing them.
  5. Pour the mixture into the prepared baking pan, smoothing the top with a spatula.
Baking
  1. Bake for 25-30 minutes or until the edges are golden and a toothpick inserted in the center comes out clean.
  2. Allow the squares to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
  3. Cut into squares and enjoy!

Notes

For a nutty twist, consider replacing half of the coconut with almond flour or chopped almonds. Store in an airtight container; fresh at room temperature for about 3 days or refrigerate for up to a week. For freezing, wrap squares individually in plastic wrap and place in a freezer-safe container.