Chocolate Raspberry Coconut Squares

Name: Chocolate Raspberry Coconut Squares
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 squares
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 cup granulated sugar; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, melted; 1 large egg; 1 cup fresh raspberries; 1 cup sweetened shredded coconut; 1/2 cup semi-sweet chocolate chips; 1/4 cup heavy cream; 1 tablespoon coconut oil

Highlighted under: Classic Ideas

I can’t get enough of these Chocolate Raspberry Coconut Squares! They are a delightful treat that perfectly balances rich chocolate, tart raspberry, and creamy coconut. Each square provides a burst of flavor that has quickly become a favorite in my household. I've experimented a lot with different ingredients to find this ideal combination, and I’m excited to share it with you. Whether you're entertaining guests or need a sweet pick-me-up, these squares are sure to impress.

Created by

Unity Caldwell

Last updated on 2026-01-21T22:45:35.331Z

Making these Chocolate Raspberry Coconut Squares was a delightful adventure. I wanted to create a dessert that combined my love for chocolate with my favorite fruits. After several trials, I discovered that the tartness of fresh raspberries perfectly complements the sweetness of chocolate and the nuttiness of coconut. This combination creates a beautiful harmony of flavors.

One of the tips I found essential is ensuring the chocolate is melted gently; using a double boiler rather than direct heat helps maintain a smooth texture. I also recommend refrigerating the squares for at least an hour before cutting—they hold together better and the flavors meld beautifully.

        Why You Will Love This Recipe
        Rich chocolate flavor complemented by tart raspberry notes
Tropical twist from the creamy coconut that enhances each bite
Perfect texture with a satisfying crunch and chew

      

Understanding the Ingredients

The combination of cocoa powder and sugar forms the base of these squares, providing a rich chocolate flavor that harmonizes beautifully with the fresh raspberries. It's crucial to use unsweetened cocoa powder, as the added sugar should come from the granulated sugar and the sweetness of the raspberries. This balance allows the tartness of the raspberries to shine through, creating a delicious contrast to the sweetness involved in the recipe.

Coconut plays a key role in this dessert, adding both texture and flavor. When selecting shredded coconut, aim for sweetened versions to maintain that tropical sweetness that complements the chocolate and raspberry. For a healthier twist, unsweetened coconut can be used, but consider adding a touch of honey to keep the flavor profile well-rounded.

Baking Tips for Perfect Squares

The initial baking of the base is an essential step that ensures the perfect texture. After pressing the mixture into the pan, observe the baking process closely; the edges should start pulling away from the sides of the pan to signal that it is ready to be removed from the oven. Overbaking can lead to a dry base, so a set texture with a slight softness in the center is ideal. If unsure, a toothpick should come out with a few moist crumbs.

When preparing the topping, melting the chocolate chips over low heat will result in a smooth, glossy ganache. Stirring continuously is vital to prevent scorching. If you find the mixture is too thick, adding a little more heavy cream can help achieve the perfect pourable consistency that evenly coats the base and melds with the fresh raspberries and coconut.

Ingredients

For the Base:

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1 large egg

For the Topping:

1 cup fresh raspberries
1 cup sweetened shredded coconut
1/2 cup semi-sweet chocolate chips
1/4 cup heavy cream
1 tablespoon coconut oil

Instructions

Prepare the Base

In a medium bowl, mix the flour, cocoa powder, sugar, baking powder, and salt. Add the melted butter and egg, then stir until just combined. Press the mixture into a greased 9x9-inch pan to form an even layer.

Bake the Base

Preheat your oven to 350°F (175°C). Bake the base for 15 minutes or until set. Let it cool slightly while you prepare the topping.

Add the Topping

In a small saucepan, combine the chocolate chips and heavy cream over low heat, stirring until melted and smooth. Pour this mixture over the cooled base and top with fresh raspberries and shredded coconut.

Finish Baking

Return the pan to the oven and bake for an additional 15 minutes. Remove and allow it to cool completely before cutting into squares.

Pro Tips

For an extra touch, drizzle melted chocolate on top before serving. Storing the squares in the refrigerator helps them stay fresh for longer.

Serving Suggestions

Once cooled and cut into squares, these treats are fantastic on their own but can be elevated with a scoop of vanilla ice cream or a drizzle of chocolate sauce. For gatherings, consider presenting them on a tiered cake stand to showcase their vibrant layers and colors. The combination of textures, from the chewy coconut to the fresh raspberries, creates an appealing plate that invites everyone to dive right in.

If you're feeling adventurous, dust the squares lightly with powdered sugar before serving. This adds a touch of elegance and sweetness that complements the chocolate and tart raspberry beautifully. You can even sprinkle some toasted coconut on top for an extra layer of flavor and crunch.

Storage and Variations

These Chocolate Raspberry Coconut Squares can be stored in an airtight container in the refrigerator for up to a week. If you want to make them ahead for an event, they freeze wonderfully too. Just wrap individual squares in plastic wrap and place them in a freezer bag. When you're ready to enjoy them, thaw them in the fridge overnight for the best texture.

For a unique twist, try substituting the raspberries with other berries like blueberries or strawberries. Each berry will bring its unique flavor, allowing you to experiment with the taste while maintaining the delightful texture. You could also add a teaspoon of almond extract to the base for a hint of almond nuttiness, which works splendidly with chocolate and coconut.

Questions About Recipes

→ Can I use frozen raspberries?

Yes, frozen raspberries work well. Just be sure to thaw and drain them before using.

→ How do I store the leftovers?

Store them in an airtight container in the refrigerator for up to a week.

→ Can I substitute almond flour for all-purpose flour?

Yes, but the texture may vary slightly; you might need to adjust the amount.

→ Is there a gluten-free version of this recipe?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend.