Raspberry Dreams

Three layers in one pan. A buttery shortbread base gets pressed flat, spread with raspberry jam, then covered with a coconut and egg topping that bakes into a golden, chewy crust.

The base is a simple creamed dough: margarine, sugar, one egg, and flour patted into a 13×9 pan. It bakes underneath the jam and topping, turning into a crisp, cookie-like foundation. The jam layer goes on raw before baking, so it melts into the shortbread and creates a jammy, sticky middle.

The coconut topping is what makes these special. Flaked coconut, melted margarine, eggs, and a teaspoon of sugar combine into a loose mixture that spreads over the jam. During baking, the eggs set the coconut into a chewy, macaroon-like layer with golden-brown edges.

Kitchen Tips

• Spread the jam evenly. Thick spots create soggy patches in the base. Thin, even coverage is key.
• Spread the topping carefully. The jam layer is slippery. Drop small spoonfuls across the surface and gently spread with an offset spatula.
• Cool completely before cutting. The jam layer is molten when hot and the bars fall apart. Wait until they’re fully cool for clean cuts.
• Use seedless jam for smoother bars, or seeded for more texture. Both work.

Variations

• Blackberry or apricot: The recipe works with any thick jam. Blackberry is deeper, apricot is tangier.
• Almond coconut topping: Add ¼ cup sliced almonds to the coconut mixture for extra crunch.
• Lemon drizzle: Mix powdered sugar with lemon juice and drizzle over the cooled, cut bars for an extra-sweet finish.