Happy Passover to those who celebrate and to those who don’t, Happy Friday! If you’re attending any seders in the upcoming week or just need a little matzo-fied something sweet, you’ve got to try these Raspberry Coconut Bars!
My family has always celebrated Passover with an annual seder dinner and let’s just say this is one holiday that’s decidedly not known for it’s desserts. When everything has to be unleavened, baking can become a a bit of a challenge. And please, let’s not even talk about the store-bought Passover dessert options this time of year. All the desserts seem to get an extra dose of oil, eggs, and/or sugar to make up for the absense of risen dough. Think overly sweet and dense flourless cakes (eh), chocolate dipped gummy candies (why?), and macaroons out of a can (just no).
I found the recipe for these Raspberry Coconut Bars a few years ago and, after a few tweaks, it’s become tradition to make them each and every Passover. There’s still oil, eggs, and sugar at work here, but nothing too crazy! This is a quick, one-bowl recipe and I don’t know anyone who doesn’t love recipes like that. One-bowl for the win!
The “dough” is made from just four ingredients – matzo meal (if you don’t know, matzo meal is just finely ground up matzo – think almost like bread/cracker crumbs – and it’s available year-round in the kosher foods section of most grocery stores), eggs, coconut oil, and sugar. You don’t need a mixer or anything fancy for this one- just a quick stir with a spoon will bring everything together.
Chopped walnuts & shredded coconut (aka the good stuff!) are mixed in and then it’s time to get get your hands a little dirty! Spread half the dough in a square baking dish, top with a thick layer of raspberry jam, and then spread the other half of the dough on top. You can use your trusty mixing spoon or spatula for the job, but I’ve found the best way to prep these is by using your fingers to kind of smoosh/smooth/press the dough evenly into the pan.
Thirty-ish minutes later and you’re rewarded with jam-filled goodness. I’m sure these bars would be equally delicious with another flavor of jam. I haven’t tried anything except for raspberry, but if you do, let me know how they turn out!
Raspberry Coconut Bars are part nutty, part fruity and add a bit of a rustic vibe to your Passover spread. Perfect for dessert or an afternoon snack this time of year! Happy sedering!
- ½ cup sugar
- 1 cup matzo meal
- ½ cup coconut oil, melted & cooled to room temp
- 2 eggs
- 1 cup shredded coconut (you can use sweetened or unsweetened - I did ½ cup of each)
- ½ cup raw walnuts, chopped
- 1 cup raspberry jam
- Preheat oven to 375 degrees. Line 8x8 baking dish with parchment paper.
- In a medium bowl, stir together sugar, matzo meal, coconut oil, and eggs. Mix in shredded coconut and walnuts.
- Spread about half the "dough" mixture into the bottom of the pan. Top with even layer of raspberry jam. Spread remaining "dough" mixture on top of the jam, pressing it down lightly.
- Bake 30-35 minutes. Let cool then slice into bars.