JAM AND COCONUT DREAM BARS
A buttery shortbread base layered with sweet jam and golden toasted coconut — soft, chewy, and irresistibly dreamy!
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INGREDIENTS
For the Shortbread Base:
1 cup (226g) unsalted butter, softened
½ cup (100g) granulated sugar
1¾ cups (220g) all-purpose flour
¼ tsp salt
For the Filling:
1¼ cups (300g) raspberry jam or strawberry jam
1½ cups (120g) sweetened shredded coconut
For the Coconut Topping Mix:
1 large egg
⅓ cup (65g) granulated sugar
½ tsp vanilla extract
1 tbsp all-purpose flour
1½ cups (120g) sweetened shredded coconut
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INSTRUCTIONS
1. Make the Shortbread Base:
Preheat oven to 350°F (175°C). Grease and line a 9×13-inch pan with parchment paper.
In a large bowl, cream butter and sugar together until light and fluffy.
Add flour and salt; mix until crumbly dough forms.
Press mixture evenly into the prepared pan.
Bake for 15–18 minutes, or until edges are lightly golden. Cool slightly.
2. Add the Jam Layer:
Spread the jam evenly over the warm shortbread base while still slightly warm.
3. Make the Coconut Topping:
In a bowl, whisk together the egg, sugar, vanilla, and flour until smooth.
Fold in the shredded coconut until well combined.
Gently spoon the coconut mixture over the jam layer, spreading to the edges.
4. Bake Again:
Return the pan to the oven and bake for 20–25 minutes, or until the top is golden and lightly toasted.
5. Cool and Slice:
Let bars cool completely in the pan.
Slice into squares or rectangles and serve.
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STORAGE
Store in an airtight container at room temperature for up to 4 days or refrigerate for 1 week.
Freeze for up to 2 months.
