Homemade Gluten Free Raspberry Coconut Bars

When you need a quick and easy recipe for cookie bars that will wow your guests, these Gluten Free Raspberry Coconut Bars are it!

gluten free raspberry coconut bars

I’m not sure what the best part of this recipe is — the sweet raspberry layer, the delicious base that reminds you of a cookie crust, or the little bit of coconut that tops off each bite with just the right amount of coconut crunch…

…or the fact that it’s such an easy sweet treat made with simple ingredients. 

While I’ve made the bottom layer of these bars using a “pie crust” recipe, you’ll find that the pie crust I’ve called for is more shortbread-like than your average pie crust. Made with almond flour, it is a rich, almost buttery crust.

I’ve streamlined the raspberry middle layer by using jarred preserves. I suppose you could create a raspberry mixture using fresh raspberries. But this method is so easy and works so well. These are the type of raspberry coconut squares you won’t be able to put down! 

gluten free raspberry coconut bars

Gluten Free Raspberry Coconut Bars

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gluten free raspberry coconut bars

Homemade Gluten Free Raspberry Coconut Bars

  • Author: Regan Jones, RD
  • Total Time: 45 min
  • Yield: 16 bars
  • Diet: Gluten Free



When you need a quick and easy bar cookie recipe that will wow your guests, this Gluten Free Raspberry Coconut Bar recipe is it!


  • 1 recipe kumquat’s grain free pie crust
  • 1 (15-ounce) jar raspberry jam or raspberry preserves
  • 2 cups (about 180 g) flaked sweet coconut or sweetened coconut flakes
  • 1 1/2 cups white sugar
  • 1/4 cup butter, at room temperature or melted coconut oil
  • 1 large egg
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F. Line a 13- x 9-inch baking dish or nonstick pan with parchment paper leaving a 1-inch overhang on long sides.
  2. Press kumquat’s pie crust into bottom and partially up sides of prepared baking pan. Using the back of a spoon, spread preserves evenly over crust.
  3. Combine remaining ingredients, and drop spoonfuls of the coconut mixture as a top layer over raspberry filling.
  4. Bake in preheated oven until preserves are bubbly, crust is golden brown, and coconut is toasted, about 30 minutes.
  5. Let cool completely. Using parchment paper, carefully lift bars from pan before cutting into squares. For best results, store in an airtight container.
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 bar
  • Calories: 495
  • Sugar: 4 g
  • Sodium: 200 mg
  • Fat: 23 g
  • Carbohydrates: 43 g
  • Fiber: 4 g
  • Protein: 3 g

Keywords: Homemade Gluten Free Raspberry Coconut Bars


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