Jam & Coconut Dream Bars – The Ultimate Old-Fashioned Treat with a Tropical Twist!
Looking for a dessert that’s irresistibly delicious, ridiculously easy to make, and guaranteed to impress? These Jam & Coconut Dream Bars are a nostalgic, dreamy bite of heaven! A buttery shortbread crust layered with sweet fruity jam and topped with a chewy, golden coconut meringue — it’s the kind of recipe that disappears from the plate faster than you can say “seconds, please!”
Whether you’re baking for a family get-together, a bake sale, or just craving something sweet with your afternoon tea, these bars are the answer. Plus, they use pantry staples and require zero fancy tools.
Ingredients:
For the Crust:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
For the Filling:
- 1/2 cup smooth apricot jam (or raspberry, strawberry, or any fruit jam you love)
For the Topping:
- 2 large egg whites
- 1/2 cup granulated sugar
- 1 cup desiccated coconut
- 1/2 teaspoon vanilla extract
Instructions:
1. Preheat & Prepare:
Preheat your oven to 350°F (180°C). Line an 8×8-inch square baking pan with parchment paper, leaving some overhang for easy removal later.
2. Make the Shortbread Crust:
In a medium mixing bowl, combine flour and 1/4 cup sugar. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. You can also use your fingers to rub the butter into the flour, but work quickly to avoid melting the butter.
Press the mixture firmly into the bottom of the prepared pan, spreading it evenly. Bake for 15 minutes, or until the edges just start to turn golden.
3. Spread the Jam:
While the crust is still warm, gently spread the apricot jam over it using a spatula or the back of a spoon. Make sure it reaches the edges evenly — this is the sticky-sweet layer that ties everything together!
4. Make the Coconut Topping:
In a clean bowl, beat the egg whites with an electric mixer or whisk until frothy. Add the remaining 1/2 cup sugar, coconut, and vanilla extract. Stir until the mixture is well combined and slightly sticky.
Gently spoon the coconut mixture over the jam layer. Don’t press it down — just spread it lightly so the jam doesn’t mix in.
5. Bake Again:
Return the pan to the oven and bake for another 20–25 minutes, or until the coconut topping is golden brown and lightly crisped at the edges.
6. Cool Completely:
Let the bars cool in the pan for at least 1 hour. Once fully cooled, use the parchment paper to lift them out of the pan. Slice into squares or bars.
Tips & Variations:
- Jam Options: Apricot gives a beautiful golden finish, but raspberry or cherry adds a tangy kick.
- Add Zest: Stir in some lemon or orange zest to the coconut mixture for a citrusy boost.
- Go Nutty: Add chopped toasted almonds or pecans to the coconut topping for extra texture.
- Make It Gluten-Free: Swap the flour for a gluten-free baking blend — just be sure to check your jam and coconut too.
Storage:
Store the bars in an airtight container at room temperature for 3–4 days, or in the fridge for up to 7 days. They also freeze beautifully! Just wrap individually and thaw as needed.
Perfect For:
- Afternoon tea or coffee
- Holiday dessert trays
- School or office treats
- Picnic desserts
- Sharing with neighbors or friends