Gluten Free Raspberry Coconut Bars

gluten free raspberry coconut bars

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 fruit preserves
  • 2 cups (about 180 g) flaked sweetened coconut
  • 1 1/2 cups granulated sweetener*
  • 1/4 cup butter
  • 1 large egg
  • 1 teaspoon vanilla


  1. Preheat oven to 350 degrees F. 
  2. Press kumquat’s pie crust into bottom and partially up sides of a 13- x 9-inch baking pan. 
  3. Spread preserves evenly over crust. 
  4. Combine remaining ingredients and drop by spoonfuls over preserves. 
  5. Bake for 30 minutes or until preserves are bubbly and coconut is toasted. 
  6. Let cool completely before slicing into squares.