There are so many ways to create a delicious shortbread dessert, but one of my favorites is Coconut Pecan Shortbread Bars. These bars have a flaky buttery shortbread crust with a raspberry filling, topped with a tasty coconut topping. These bars bring together all the best flavors into one luscious dessert.
Love shortbread? Try Funfetti Shortbread Bites as another appetizing shortbread cookie.
Coconut Pecan Shortbread Bars
When you try these coconut pecan shortbread bars, you will be taken back by just how delectable these bars are. The shortbread will melt in your mouth and the sweet raspberry filling adds a phenomenal flavor. The coconut and pecan topping is the best flavor combination you can ask for.
How to Store Raspberry Shortbread
Once the raspberry shortbread bars with coconut and pecans have cooled, you will want to make sure to store them in an airtight container. This will keep the shortbread bars fresh. If you have layer the bars on top of each other you will want to add a layer of wax paper between them. This will keep the bars from sticking together. The cookies can be stored at room temperature or you can freeze half of the cookies.
How Long Do Coconut Shortbread Cookies Bars Last
When these coconut shortbread cookies bars are stored properly, these cookies will last about 1 week at room temperature. These cookies can be frozen for up to 3 months. Be sure to make sure the cookies are wrapped well to prevent freezer burn. 
Ingredients in Coconut Pecan Shortbread Bars
- Brown sugar
- Butter
- Baking powder
- Flour
- Salt
- Raspberry jam
- Eggs
- Vanilla
- Shredded unsweetened coconut
- Chopped pecans
- Flour
How to Make Coconut Shortbread Cookie Bars
Preheat the oven to 350 degrees. Grease an 8*8 baking dish and set aside.
In a large bowl, mix the flour, brown sugar, salt and baking powder together.
Add the butter in until it forms crumbs.
Press into the bottom of the prepared baking dish.
Once the crust is formed, spread the jam evenly over it.
Next Make the Topping
Whisk together the eggs in a large bowl.
Stir the brown sugar and vanilla into the eggs.
Add the coconut, pecans, baking powder and salt to the bowl. Stir until it is mixed in well.
Spread the topping on top of the jam and bake for 40 minutes until the top browns.
Let it cool completely before cutting it into bars.
Coconut Pecan Shortbread Squares
Ingredients
Crust:
- ½ cup brown sugar
- ⅔ cup butter softened
- ½ teaspoon baking powder
- 2 cups flour
- ¼ teaspoon salt
Center:
- ¾ cup raspberry jam
Topping:
- 2 eggs
- 1 cup brown sugar
- 1 teaspoon vanilla
- 1 ½ cups shredded unsweetened coconut
- ½ cup chopped pecans
- ¼ cup flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 350F.
- Grease an 8x8 inch baking dish. Set aside.
Crust:
- In a large bowl stir together the flour, brown sugar, salt and baking powder.
- Work in the butter until coarse crumbs form.
- Press into the bottom of the prepared baking dish.
Center:
- Spread the jam evenly all over the crust.
Topping:
- In a large bowl, whisk the eggs.
- Stir in the brown sugar and vanilla.
- Add the coconut, pecans, flour, baking powder and salt and stir until evenly mixed.
- Spread topping on top of the jam.
- Bake for 40 minutes until the top browns.
- Cool completely before cutting.
Last Step:
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*Bars cut best if you refrigerate them for a couple of hours before cutting.
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