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raspberry coconut magic bars PHOTO 7 with layers of graham cracker crust, coconut, and fresh raspberries on an aqua serving platter

Raspberry Coconut Magic Bars

Colorful layered dessert bars featuring a graham cracker crust topped with coconut, fresh raspberries, white chocolate, and sweetened condensed milk.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 24 bars
Calories 245 kcal

Ingredients
  

  • 2 cups graham cracker crumbs (about 14 full crackers)
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 can (14 oz) sweetened condensed milk
  • 2 cups sweetened shredded coconut, divided
  • 2 cups fresh or frozen raspberries (if frozen, do not thaw)
  • 1 cup white chocolate chips
  • 1/2 cup chopped almonds or macadamia nuts (optional)
  • 1/4 teaspoon sea salt

Instructions
 

  • Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
  • In a bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand.
  • Press the crumb mixture firmly into the bottom of your prepared pan, creating an even layer. Use the bottom of a measuring cup to compact the crust.
  • Sprinkle 1 cup of the coconut evenly over the crust.
  • Arrange the raspberries over the coconut layer, distributing them evenly.
  • Sprinkle white chocolate chips over the raspberry layer, followed by the chopped nuts if using
  • Pour the sweetened condensed milk evenly over everything, trying to cover most of the surface.
  • Top with the remaining cup of coconut and a light sprinkle of sea salt.
  • Bake for 25-30 minutes until the top is golden brown and the edges are slightly darker.
  • Cool completely in the pan on a wire rack before lifting out using the parchment paper overhang.
  • For the cleanest cuts, refrigerate for at least an hour before slicing into squares or rectangles.

Notes

If using frozen raspberries, keep them frozen until the moment you add them to the pan to prevent the juices from bleeding too much.
Let the bars cool completely before cutting – ideally, refrigerate them for at least an hour for clean, neat slices.
These bars actually improve after a day as the flavors meld, so they're perfect for making ahead.
For a tropical variation, substitute diced fresh pineapple for the raspberries and use toasted macadamia nuts.
Keyword coconut raspberry dessert, layered dessert bars, magic cookie bars, raspberry coconut magic bars