12 Days of Holiday Cookies: Raspberry Coconut Crumble Bars

Raspberry Coconut Crumble Bars

With a cookie crumb base, an irresistible raspberry filling (that’s shhh. store-bought jam!), and a crumbly coconut topping, these festive squares taste as good as they look. Dust ’em off with a little icing sugar and serve them right along-side all of those other ‘traditional’ holiday cookies (we’re looking at you gingerbread men and rum balls).  I bet we can guess which ‘cookies’ will be gone before all the rest.


Makes 12 Large Bars


Shortcrust Base:

  • 9 tbsp unsalted butter, room temperature, plus more for parchment
  • 1/4 cup packed light-brown sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt

Raspberry Filling:

  • 2 cups good quality raspberry jam

Coconut Crumble:

  • 1/2 cup all purpose flour
  • 1/2 cup rolled oats
  • 1/4 cup flaked unsweetened coconut
  • 1/4 cup packed brown sugar
  • 6 to 8 tbsp cold unsalted butter

+ Icing sugar, for dusting

Recipe Directions:

  1. Preheat oven to 350 degrees. Line a 9-inch square baking pan with parchment, leaving an overhang on all sides. Butter parchment and lightly dust with flour, tapping excess out.
  2. In a large bowl, beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add flour and salt, and beat until just combined. Press dough evenly into prepared pan and about 1/4-inch up the sides. Spread with the jam, leaving a 1/4-inch border.
  3. To make crumble, in a medium bowl, whisk together flour, brown sugar, oats and flaked coconut. Use your fingers or a pastry cutter, to blend in the butter until you have a crumbly mixture. Sprinkle crumble over jam. Bake until cooked through and topping is golden brown, about 35 to 45 minutes minutes. Remove to a wire rack and let cool completely.
  4. Use the edges of parchment paper to lift the bars out of the pan. Cut into 12 large bars. Dust lightly with icing sugar if you like.


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