Coconut Jam Squares

Coconut Jam Squares made with buttery shortbread, jam filling, and sweet coconut topping. Easy, nostalgic, and perfect for freezing or sharing with family.

There is something about old-fashioned recipes that always feels right, and these Coconut Jam Squares are one of those treats that never go out of style. I made them because I wanted a sweet bite that reminded me of the desserts my mother used to bake when I was growing up. They are soft, buttery, and filled with the perfect layer of jam that melts into the coconut topping.

What I love about these bars is their simplicity. The shortbread base bakes up tender and golden, the jam adds a bright fruit flavor, and the coconut gives that chewy texture that keeps you coming back for another piece. When I made them the first time, my kitchen smelled like a bakery.

My wife said they reminded her of something she used to buy at a small café years ago, and my grandkids could not stop sneaking extra pieces off the cooling rack. These bars store beautifully and even freeze well, making them a great make-ahead dessert for holidays or coffee mornings.

Questions You May Have About This Recipe

Can I use any flavor of jam?
Yes, you can use any jam you like. Raspberry, strawberry, or apricot work best because they add both color and flavor.

Do these freeze well?
Yes, they freeze beautifully. Once cooled, cut into squares and freeze in an airtight container for up to three months.

Can I make them gluten free?
You can substitute the flour with a 1-to-1 gluten-free baking blend. The texture will be slightly softer but still delicious.

What kind of coconut should I use?
Use sweetened shredded coconut. It gives a chewy texture and adds a hint of sweetness to the topping.

Can I double the recipe?
Yes, you can double the ingredients and bake in a larger pan. The baking time will increase slightly, so watch until the top is golden brown.

What You Need To Make Coconut Jam Squares

Base:

2 cups all purpose flour

1 cup granulated sugar

1 cup unsalted butter, softened

Filling:

¾ cup raspberry jam (or your preferred jam)

Topping:

2 eggs, lightly beaten

1 ½ cups granulated sugar

2 cups sweetened shredded coconut

How To Make Coconut Jam Squares

Preheat your oven to 350°F. Grease a 9×13 inch baking pan and line it with parchment paper.

In a mixing bowl, combine flour, sugar, and butter. Mix until crumbly and press evenly into the prepared pan.

Bake the base for 15 minutes or until the edges start to turn light golden.

Remove from the oven and let it cool slightly. Spread the jam evenly over the warm base.

In a separate bowl, mix the eggs, sugar, and shredded coconut until combined.

Spread the coconut mixture evenly over the jam layer.

Return to the oven and bake for 25 to 30 minutes, until the top is golden and set.

Let the bars cool completely in the pan before cutting into squares.

Tips

For neat squares, chill the pan before cutting.

Use a sharp knife cleaned between cuts for perfect edges.

Try different jams to change up the flavor.

If the top browns too quickly, cover loosely with foil.

Store in an airtight container at room temperature for up to five days or freeze for later.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “These were a big hit with my family. My husband said they tasted like the ones his mom used to make.” Linda P.

⭐️⭐️⭐️⭐️⭐️ “So easy and so good. I made them with apricot jam and they came out perfect.” Margaret S.

⭐️⭐️⭐️⭐️ “I used strawberry jam and added a little vanilla to the topping. Everyone loved them.” Joan D.

⭐️⭐️⭐️⭐️⭐️ “Delicious and nostalgic. They taste like something straight out of a church bake sale.” Carol J.

⭐️⭐️⭐️⭐️ “Nice and chewy with a sweet jam center. I will make these again for Christmas.” Betty L.

Printable Recipe

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