These delicious Raspberry Coconut Magic Bars are easy to prepare and are sure to delight the coconut lover in your life! A fun twist on classic magic bars, this raspberry version is sure to be a hit!
Looking for more coconut recipes? Check out these favorites: Coconut Cream Pie, Almond Joy Cookies and Coconut Macaroon Blossoms!
My Dad celebrated his 60th birthday on Friday. My brother celebrated his 30th birthday on Friday. Confusing? Well get this…they have the same name too! And quite typically {as in always} they really don’t have the same vision for what they want to do on their birthdays. Solution? We party for a couple days straight!
My Dad is a big coconut fan so anything I make with coconut he loves. I knew I was going to make up a batch of Raspberry Coconut Magic Bars for his birthday but he surprised me with a request for a German chocolate cake {usually it’s my Nana’s Carrot Cake}. I had my Nana’s German chocolate cake and frosting recipe so I whipped that up…and had totally forgotten how addictive the frosting is. Totally. Addicting. Bryce found out that he L-O-V-E-S coconut! And frosting. He ate, by the spoonful, and I am not joking here, about a half a cup of German Chocolate frosting before it made it to the cake. Seriously.
When I took it away from him, he asked me, and I quote, “Can I have some for snack then?” Oh my goodness. I explained that it was supposed to go on Grandpa’s cake to which Bryce responded, “I don’t want cake. I want frosting!” I hear ya honey – I hear ya. How do you explain to a four year old that the sole reason for cakes is so that we can eat the frosting? It’s simply not dignified to eat frosting by itself. Now, of course, if you’re alone…totally different story. Or, if you’re four…
Anyways, the cake and most of the frosting made it to my sister’s house for after dinner. My Dad had fun trying to blow out the sparkler candles and then the boys stepped in and giggling away, attempted to blow them all out as they kept re-lighting. Good times!
I guess you’re wondering when the Raspberry Coconut Magic Bars came into play right? Well Saturday we had a BBQ at my house for my brother and he requested fruit salad instead of a cake. I saved the bars for Saturday so we would all have something sweet to snack on. Well, most of the bars were saved for Saturday…
If you have a coconut lover in your life – these bars are PERFECTION! They start out with a graham cracker crust and lots of coconut. The magical ingredient, sweetened condensed milk, is poured over the top and then it’s thrown in the oven. Layer on your favorite flavor of preserves {blackberry is super good too!}, some chopped nuts of your choice {we went with pecans} and then drizzle on some chocolate.
If you’ve got bored kids around – this is a great recipe for them to help out with. Bryce was able to spread the preserves and sprinkle on the pecans…
Let the bars chill for a bit and cut ’em up! Magical isn’t it?
More Delicious Dessert Bar Recipes
- 100 Grand Candy Bars
- Cranberry Bars
- Lemon Bars
- Chocolate Pecan Pie Bars
- Caramel Apple Cheesecake Bars
Raspberry Coconut Magic Bars
Ingredients
- 1 2/3 cups graham cracker crumbs
- 1/2 cup butter 1 stick – melted
- 2 tbsp sugar
- 3 cups coconut sweetened, flaked
- 14 oz sweetened condensed milk 1 can
- 1 cup seedless raspberry preserves or the flavor of your choice
- 1/2 cup pecans chopped
- 1/2 cup semisweet chocolate chips
- 1/3 cup white baking chips
- 1 tsp shortening
Instructions
- Preheat oven to 350 degrees.
- Combine the graham cracker crumbs, butter, and sugar in a small bowl.
- Press into a lightly greased 9×13 baking dish.
- Sprinkle the coconut over the crust and drizzle the sweetened condensed milk over the top.
- Bake for 20-25 minutes or until coconut is lightly browned.
- Let cool completely.
- Spread the preserves over the cooled coconut crust and sprinkle with pecans.
- Melt the chocolate chips in the microwave and stir until nice and smooth. Drizzle over pecans.
- Melt the white chips in the microwave and add shortening. Stir until nice and smooth. Drizzle over the top.
- Let chocolate firm up in the fridge or on the counter and cut into bars.
- Makes 36 bars.
susanne morse says
The raspberry coconut bars are fantastic! Made them to rave reviews!
Here’s my question: Is the instruction correct to let the crust completely cool before topping with the jam? When I wait for it to be COMPLETELY cool the jam stays too runny and gooey ~ but if I allow the bars to cool SLIGHTLY and then spread with jam, the jam spreads beautifully and even and also develops a bit of a “skin” on top so that the jam is not runny and really holds the chopped nuts. Thoughts?
Elaine says
I am going to try this. I made a recipe of these and they were so sticky! They were still beyond delicious! Everyone thought so!
Emily says
I can’t wait to try this! I just got a gluten free graham cracker, so I will have to see if that works for this.
Trish - Mom On Timeout says
Ooh that is awesome! Should totally work Emily!
Jaanice says
Absolutely love these Raspberry Coconut Magic Bars but having a hard time to drizzle choc, & vanilla bits. Do you have any suggestions?
Trish - Mom On Timeout says
Are you having a problem melting the chocolate or drizzling? I usually just use a fork to drizzle. Drizzle from about 8 inches up for more even coverage. Hope that helps!
Elaine says
I had a hard time the first batch, too. I found if I melt the chocolate in a double boiler rather than the microwave, it melts much nicer and can be drizzled.
Elaine says
I went back and made second batch and must have been thinking about another cookie. I also had trouble melting chocolate chips to “drizzle” and think you would have to use melting chocolate.
Also, I had the dickens of a time getting these out of the pan, and I did butter the baking pan first. Any suggestions?
Trish - Mom On Timeout says
I would suggest a non-stick cooking spray over butter. Butter can burn and cause stickiness.
Barb says
I love your recipes…you are amazing!! I can’t seem to print off your recipes..the print button doesn’t work for me. What am I doing wrong?
Janice says
I am making these now and they smell so heavenly!! MMMmmmm!
Trish - Mom On Timeout says
I’m jealous 🙂 Enjoy!
Pam says
Any idea if these freeze well? I’m trying to create a dessert bar for my son’s wedding and I’d have to make them in advance. I’ve asked you about several of your recipes already. So many of them look incredible! Thank you!
Trish - Mom On Timeout says
Hi Pam! I haven’t tried freezing these bars but I would think that would be fine.
aruna says
Hi. I was wondering if it is possible to make magic bars without any crust at all, and just let the coconut layer be on the bottom.
Trish - Mom On Timeout says
Hmmm..I think this may work if you really pack the coconut together to it creates a kind of “coconut crust”. If you do give it a try, I’d love to know how they turn out!
Chris says
Hi Trish..A Question for you..Here in Canada,Eagle Brand only comes in one standard size..A 300ml can which is 1 1/4 cups and/or about 10 Ounces..This recipe is calling for 14 Oz..Where are you getting these Super sized cans?At 14 Oz,that’s close to 1 3/4 cups,that be pretty sweet..Clue me in,Thanks,Merry Christmas
Trish - Mom On Timeout says
Hi Chris! Our Eagle Brand SWM comes in 14 oz everywhere 🙂 You might be able to swing this recipe with only 10 oz of SCM but it won’t be as chewy. Merry Christmas to you too!
Kristina says
Hello! I’m going to make these for my office cookie exchange this week. I’m wondering if you think that Raspberry Cake & Pastry Filling would work in place of the preserves? I’m trying to use up what I can in my pantry and I stumbled across a few cans of that.
Thanks!
Trish - Mom On Timeout says
It’s hard to say Kristina but I think it would probably be fine 🙂 It might look a bit different though. Let me know how it goes!
Jenna says
LOVE these bars! My cousin made them for Easter and I couldn’t get enough. Question – can I substitute coconut oil for the shortening? I’ve never purchased shortening and don’t want to start now! Thank you! 🙂
Trish - Mom On Timeout says
Thank you Jenna! I’m pretty sure that would be fine – definitely worth a shot 🙂 Let me know how it works out!
Kam says
These look awesome! My only problem was wondering what I could sub for the pecans as we have a walnut/pecan allergy in the family. Thanks for posting about the toasted almond slivers, Diane–just the info. I needed!
Trish - Mom On Timeout says
Glad you found the answer you needed Kam!
Karina says
Hi!
Do you think I could use some fresh or frozen berries instead of the jam? Maybe pour the condensed milk, berries on top, and into the oven?
Thanks!!
Maisk says
Can you please please please post the German cake recipe? My birthday is coming up and I want to make my own birthday cake and I love coconut! Both look amazing! Thanks! 🙂
Trish - Mom On Timeout says
Thank you so much! I’m going to email it to you tomorrow 🙂
carrian says
Holy cute photo! Hahah
Trish - Mom On Timeout says
Thanks Carrian!
Danelle says
I made these last night and my family can’t stop raving about them. I may or may not have had some for breakfast! 😉 Can’t wait to try them with other flavors of jam–although raspberry is always my favorite. Thanks for sharing such a fabulous recipe.
Trish - Mom On Timeout says
That’s awesome Danelle! Thank you! I will tell you they are pretty fantastic with blackberry too 🙂