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Coconut Raspberry Ribbon Squares

Coconut Raspberry Ribbon Squares

Coconut Raspberry Ribbon Squares

Coconut Raspberry Ribbon Squares
4.4 rating based on 12,345 ratings
4.4/5 (5)
Course: BarsDifficulty: Medium
Servings

36

squares
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Multilayered bar with shortbread base, jam and coconut fillings, and chocolate topping.

Ingredients

  • 1 1/4 cup all-purpose flour

  • 1/3 cup granulated sugar

  • 1/2 cup butter

  • 1 egg yolk

  • 1/3 cup raspberry jam

  • 1 (300 ml) can sweetened condensed milk

  • 2 cups sweetened coconut flakes

  • 5 ounces semi-sweet chocolate

  • 1 tablespoon butter

Directions

  • Pre-heat ove to 350 F. Stir together sugar and flour. Cut in 1/2 cup butter until mixture is crumbly. Stir in egg yolk. Press mixture into the bottom of a 9×9-inch baking pan. Bake 18 to 20 minutes or until crust starts to turn golden. Spread jam over the hot crust. In a bowl, mix condensed milk and coconut. Spread gently on top of jam. Return to oven and bake another 25 minutes or until the surface is golden and firm. Remove from oven and set on a wire rack to cool completely. In the top of a double boiler over hot (not boiling) water, melt semi-sweet chocolate and 1 tablespoon butter; stir. Spread melted chocolate over coconut layer. Refrigerate to allow chocolate to harden. Remove from refrigerator 15 minutes before cutting into squares.

Reviews

Name & Location
(example: Sue in LA)
Rating
Review
truly awesome
- A Baker
I liked these quares and would make them again but I didn't like how the jam layer seemed to disappear. I was hoping it would be more apparent. I even used homemade jam but it was stawberry so maybe that was the problem.
- A Baker
I liked this cookie bar very much! It seemed to disappear off my cookie plate too! I wasn't sure if they needed to be refrigerated, so I kept them in the refrigerator. They are quite good cold too. It was easy to make. I also think the egg did not mix well into the crust, but you don't notice it once it is baked. Adding the butter to the chocolate makes it instantly stiff. I threw my first batch of chocolate out thinking that I burnt it, but that wasn't the case as the second batch did the same thing.
- Dawn
This recipe was a big hit, especially with my husband, he loved it & asks me to make it all the time. Highly recommend especially with raspberry jam. WONDERFUL!!!
- Robin
I like the way you get the sweet aroma from the coconut that goes really well the jams fruitiness. I would recomend it with white chocolate on top.
- Ryan, age 10
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