Raspberry Coconut Squares

These raspberry coconut squares are a fun (and different) crowd-pleasing treat to enjoy on a sunny, summer afternoon or as a delightful dessert with a cup of coffee, or to share with family and friends. Each bite bursts with fruity goodness complemented by tropical notes of coconut, creating an exciting blend of flavours.

It’s the time of the year when fresh fruit is overflowing in markets, grocery stores and even in our backyards. There’s nothing more satisfying than a sweet, tart raspberry but then adding a layer of a buttery crust and a coconut meringue topping; fruit lovers and coconut lovers can rejoice!

Ingredients

The sweetened coconut is what helps give the meringue topping its chewy bite! For best results stick to large flaked sweetened coconut. There are a lot of coconut varieties in the store so make sure you are buying the correct coconut. I buy all my coconut at my local Bulk Barn Food store, where I can buy as little or as much as I like!

• Sweetened coconut flakes
• Fresh Raspberries
• Unsalted butter
• All-purpose flour
• Granulated sugar & instant dissolving sugar
• egg whites
• Fresh lemon juice
• Salt
• Pure vanilla extract

Substitution

You can skip making your own raspberry compote and add a layer of raspberry jam instead. Making your own compote is easy to whip together though and adds a simple juicy sweetness that you don’t get from jam.

Tips on How to Make The Perfect Raspberry Coconut Squares

1. For the shortbread base make sure the butter is cold and pre-cut into cubes. The less you have to blend the butter the better.
2. Be careful not to overboil the compote. You want the raspberry compote to still be on the juicier side. It will thicken up as it bakes for a second time and once cooled to room temperature.
3. Don’t short out on the fresh raspberries. The more fresh raspberries the better!
4. For the meringue, it’s extremely important to use room temperature egg whites and to use a clean bowl. If there is any grease in the bowl and/or the eggs are cold your meringue may not double in size.
5. It’s important to beat your egg whites until stiff peaks. You can test this by removing the whisk from the meringue and if the top of the meringue holds its shape it is ready.
6. Make sure to fold the coconut into the meringue so you don’t deflate the meringue.

How To Make Raspberry Coconut Squares

Step One: Start by making your raspberry compote. In a pot add raspberries, sugar, lemon juice and salt together. Mix and bring to a boil for 1-2 minutes. Stir, reduce heat and simmer for 20-25 minutes until the liquid has reduced and starts to thicken. Remove from heat and set aside.

Step Two: Make your shortbread base. In a medium bowl add dry ingredients and cold butter. Using a pastry blender, cut butter into flour mixture until the mixture resembles coarse meal. Pour the butter mixture into a 9″x9″ square pan. Using the palm of your hand or the bottom of a glass, press the mixture evenly into a single layer. Bake until the edges are lightly golden brown.

Step Three: Make your coconut filling. In a large bowl of a stand mixer beat egg whites at medium speed until foamy. With the mixer running, very slowly add the sugar, the salt and vanilla. Raise the speed to high and beat until the egg whites have doubled in size, are glossy and have stiff peaks. Add coconut. Using a spatula gently fold the coconut into the egg whites.

Step Four: Assemble and bake. Add the raspberry compote to the shortbread base, evenly scatter the fresh raspberries all over. Then top with the coconut meringue and spread out evenly.

Step Five: You should have 3 layers; the bottom layer is a shortbread base, the raspberry layer in the middle and a coconut layer for the top.  Bake until golden brown. Let cool on a cooling rack then cut into squares or bars. 

Raspberry Coconut Squares

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These raspberry coconut squares combine the best of 3 worlds: a buttery shortbread base; a sweet, tart, fruity filling and a fluffy, chewy yet crisp coconut macaroon top! They are utterly the sweetest summer treat for picnics, backyard bbq’s, and beach days! The whole family will love this tasty dessert!

• Author: Alie Romano
• Prep Time: 30 mins
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 16 1x
• Category: Brownies & Bars
• Method: Baking
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

Raspberry Compote

• 3 cups fresh raspberries, divided (approx. 2 pints)
• 1/4 cup instant sugar
• 1 Tablespoon fresh lemon juice (approx. half a lemon)
• 1/4 teaspoon salt

Shortbread Base

• 1 1/3 cups all-purpose flour
• 2 Tablespoons sugar
• 1/2 cup unsalted butter, cold and cubed

Coconut Topping

• 2 large egg whites
• 1/4 cup instant sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pure vanilla extract
• 2 cups sweetened flaked coconut

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Instructions

Raspberry Compote 

1. In a pot on medium high heat add 2 cups of the raspberries, sugar, lemon juice and salt together. Mix to coat the berries. Bring to a boil.
2. Let boil for one to two minutes. Stir and reduce heat to a simmer.
3. Simmer for 20-25 minutes until the liquid has reduced and starts to thicken.
4. Meanwhile, make your shortbread base.

Shortbread Base

1. Preheat oven to 350˚F. Line a 9″×9″ baking pan with parchment paper and set aside.
2. In a food processor add flour, sugar and butter. Pulse until the mixture is crumbly (you can also cut the butter into the flour mixture using a pastry cutter).
3. Pour the butter mixture into your prepared pan. Using the palm of your hand or the bottom of a glass, press the mixture evenly into the bottom of the pan.
4. Bake for 15-18 minutes or until the edges are lightly golden brown. Note, you will be baking the shortbread base again. 

Coconut Topping

1. In a large mixing bowl (using the whisk attachment) beat egg whites at medium speed until foamy. With the mixer running, very slowly add the sugar. Add salt and vanilla.
2. Raise the speed to high and beat for approx. 2 minutes until the egg whites have doubled in size, are glossy and have stiff peaks.
3. Add coconut. Using a spatula gently fold the coconut into the egg whites until combined.

Assemble 

1. Make sure the oven is preheated to 350˚F.
2. Spread the raspberry compote on top of the baked shortbread base. Add the remaining cup of fresh raspberries onto the compote, spreading the berries out evenly.
3. Next, add dollops of the coconut meringue all over the raspberry filling. Using a fork gently spread out the coconut meringue to evenly coat the top (it’s okay if you see some raspberries poking through).
4. Place in the oven and bake for 25-30 minutes or until the coconut is set and starts to brown.

Notes

Store in the refrigerator in an airtight container for up to 4 days. The coconut topping will be crisp on day one but once stored in a container the top will lose its crispness.

Nutrition

• Serving Size: 1
• Calories: 171
• Sugar: 9.9g
• Sodium: 121mg
• Fat: 9.4g
• Saturated Fat: 6.6g
• Unsaturated Fat: 0
• Trans Fat: 0
• Carbohydrates: 20.4g
• Fiber: 2.7g
• Protein: 2.2
• Cholesterol: 15mg

FAQ’s

This blog post has been sponsored by Bulk Barn Canada where you can find all your baking needs! All opinions are my own and I’m so happy to work with brands I love so I can continue to share these recipes with all of you! I hope you guys get to a Bulk Barn soon and try out this recipe.