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Coconut Pecan Shortbread Bars in a stack
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Coconut Pecan Shortbread Squares

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.
Prep Time15 mins
Cook Time40 mins
Course: Dessert
Cuisine: American
Keyword: pecan shortbread bars
Servings: 9
Calories: 612kcal
Author: Jill



  • ½ cup brown sugar
  • cup butter softened
  • ½ teaspoon baking powder
  • 2 cups flour
  • ¼ teaspoon salt


  • ¾ cup raspberry jam


  • 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


  • Preheat oven to 350F.
  • Grease an 8x8 inch baking dish. Set aside.


  • 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.


  • Spread the jam evenly all over the crust.


  • 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.


Calories: 612kcal | Carbohydrates: 84g | Protein: 6g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 73mg | Sodium: 289mg | Potassium: 272mg | Fiber: 4g | Sugar: 51g | Vitamin A: 473IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 3mg