Raspberry Coconut Bites

Raspberry Coconut Bites


  1. PREHEAT oven to 350°F. LINE 8-inch square baking pan with aluminum foil, folding over edges. SPRAY foil with cooking spray; SET aside.

  2. For crust, COMBINE flour, brown sugar and butter; MIX well. PRESS crust mixture onto bottom of prepared pan. BAKE 8 to 10 minutes or until crust is lightly browned. REMOVE from oven and COOL completely on wire rack.

  3. For filling, COMBINE coconut, granulated sugar and flour. STIR in egg whites and almond extract. Carefully SPREAD coconut mixture over crust. PLACE small spoonfuls of jam over coconut mixture. SWIRL jam with tip of a knife to marbleize.

  4. BAKE 25 to 30 minutes or until edges are lightly browned. COOL pan completely on wire rack. CUT mixture into 4 squares. Then CUT each square into thirds both vertically and horizontally.


  • cooking spray
  • 1 3/4 cups all-purpose flour
  • 1 cup firmly packed brown sugar
  • 1/2 cup unsalted butter, softened
  • 4 large EGG whites
  • 1 3/4 cups sweetened flaked coconut (7 oz. package)
  • 6 Tbsp. granulated sugar
  • 1 tsp. all-purpose flour
  • 1/2 cup almond extract
  • raspberry jam


>Substitute strawberry OR blackberry jam for the raspberry.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.