Raspberry-Coconut Bars Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 9, 2012
I like to use seedless raspberry preserves whenever I make these! They are delish and easy to make!
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Reviewed: Feb. 9, 2012
I could not get the coconut topping to set. It seemed to be runny at the end of the baking time, so I baked about 10 minutes longer - still runny topping. It tasted good but couldnt serve this to company. I would use egg whites beaten till soft peaks next time. 1/3 cup preserves is not enough for a 9 inch pan!
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Cooking Level: Expert

Living In: Thornton, Ontario, Canada

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Reviewed: Feb. 25, 2010
These were pretty good but really hard to cut- once you got them out the were pretty delish!
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Reviewed: Dec. 12, 2009
I did not care for this recipe.
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Reviewed: Mar. 26, 2008
Raspberry and coconut...a combination that most people don't like, but if you do, make them! They were gobbled up at my work, but not while sitting amongst a bunch of other desserts. They are very good!!!
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Reviewed: Mar. 24, 2008
I made this recipe for Easter. I should have gone with my instincts while making it, but I decided to try the recipe "as-is". Well, first of all I should have used unsalted butter for the crust, because it came out too salty. I don't fault the recipe for that, but anyone else making these might like to know. Second, there isn't enough raspberry to even make its presence known. Third, the coconut topping comes out a little funny; "froth" is not at all how I would describe it. Next time (f there is a next time), I will use unsalted butter for the "crust," maybe add a little (teaspoon or so) of powdered sugar to the crust, double (or almost) the raspberry filling, and use 3 egg whites instead of the whole eggs to make a meringue topping for the coconut. Or maybe I'll use 2 eggs separated, then fold in the yolks with the coconut. In any case, this recipe seems to need a lot of work, and I might just look elsewhere (or invent my own). Kind of disappointing, because the flavor combination sounded wonderful.
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Reviewed: Dec. 8, 2007
I am a self admitted horrible baker, and even I managed to make these and my guests gave rave reviews. I followed the recipe exactly and they were very moist, sweet and yummy!
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