This is a very special treat that we enjoyed last weekend. The top is like a coconut macaroon and then a lovely layer of raspberry jam followed with a tasty sweet sort bread on the bottom.

Coconut Raspberry Bars

Yield: 10-12 bars depending size


  • 2 cups AP flour
  • 1 cup sugar (divided)
  • 1/2 cup (4 ounces) vegan margarine or coconut oil
  • 3 egg replacements (divided) (I used Orgran “No Egg”)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon coconut extract (optional)
  • 3/4 cup raspberry am
  • 2 cups coconut flakes (unsweetened is fine)

Coconut Raspberry Bars


  1. Preheat the oven to 355 F / 180 C.
  2. Oil a baking dish (at least a 9 x 12).
  3. Place the flour and 1/2 cup of sugar in a bowl or food processor and slightly mix.
  4. Add the coconut oil (hard, not melted) or vegan margarine and process until it is like fine sand.
  5. Mix 1 egg replacement (my recipe is 1 teaspoon No-Egg with 2 tablespoons water). Once the no-egg is made, add the vanilla flavoring and add to the dough.
  6. Process to form a ball of dough. You may need to add 1 or 2 more tablespoons of water to get the dough to stick together.
  7. Press the dough into the oiled baking dish.
  8. Place in the oven and bake for 15-20 minutes or until lightly golden.
  9. While the bottom of the bars is baking, mix up the other 2 egg replacements.
  10. Beat to a light foam.
  11. Add the other 1/2 cup of sugar and the coconut extract if using. Continue beating to a foam.
  12. Gently fold in the 2 cups of coconut.
  13. When the bottom of the bars has been baked for 15-20 minutes, remove from the oven.
  14. Spread the 3/4 cup raspberry jam over the warm dough.
  15. Place the coconut mixture on top and evenly spread or pat over the top.
  16. Place in the oven to bake at 355 F (180 C) for 25 minutes or until the coconut has turned lightly golden-brown.
  17. Remove from the oven and allow to completely cool.
  18. Cut into bars and enjoy.