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