Coconut Jam Squares – a deliciously simple cookie bar recipe that can be made with any favourite jam you like.
In mid-October every year, I always say that Christmas starts on Rock Recipes; that’s when searches for Christmas baking start on the rise. Over the last 10 years, Christmas baking recipes have been a very big on this website and it’s been that way from the very beginning. We even have a Christmas Recipes Category.
Cookie and cookie bar recipes have been incredibly popular in particular, possibly because we are such an indispensable resource for them. There are over 200 cookie and cookie bar recipes on our website. You can start browsing them in our Cookies Category where they are listed from most recent to earliest.
From talking to loyal followers, I think the reason we start to see interest in these recipes so early, not because folks have started Christmas baking but because they are planning their baking lists. Some people are much more organized than me!
This year we have launched the hashtag #RockRecipes100Cookies4Christmas ! Just search for and follow that hashtag on Facebook, Instagram or Twitter and you will find all of the cookie recipes we post daily to our social media accounts.
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Today’s recipe is a popular one that you see in many local bakeries here in Newfoundland. It really does remind me of tempting trays of goodies everyone seems to put out at Christmas; this cookie square is very often to be found on them.
This tasty little treat is also a versatile recipe that can be made with any favorite jam. Any red berry jam is traditional but you can use any you like, red or not.
In this particular version I mixed together 3 different red berry jams to use up what was left in the jars in the fridge. I found strawberry, raspberry and partridgeberry and mixed them all together. What a delicious combination!
If you are looking for more cookie recipes that are popular around here for the Holidays, be sure to check out our Newfoundland Holiday Cookies Collection.
Like this Coconut Jam Squares recipe?
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- 1 ¼ cups flour
- ½ cup butter
- ¼ cup sugar
- 2 tsp vanilla extract
- 1 to 1 1/2 cups red berry jam any favorite jam can be substituted
- 2 large eggs
- 1 cup sugar
- 2 tsp vanilla extract
- 2 cups unsweetened dried coconut
- 1/2 tsp baking powder
- 1 tbsp flour
Pulse together the flour, butter sugar and vanilla in a food processor until crumbly or just rub together with your hands until crumbly.
Press into the bottom of a well greased or parchment lined 9x9 inch baking pan.
Spread on the jam in an even layer.
Beat together the eggs, sugar and vanilla extract until foamy.
Mix together the coconut, baking powder and flour.
Gently fold the dry ingredients into the beaten egg mixture.
Drop the topping by heaping tablespoons all over the jam covered base. Spread carefully and evenly over the surface.
Bake at 350 degrees F for 35- 40 minutes until the top is golden brown.
Cool thoroughly on a wire rack before cutting into squares or bars.
Store in airtight plastic containers in the freezer if not serving them all at once.
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