Loretta Lynn’s Raspberry Snow Bars are just as iconic as her voice. I hope you’ll try this recipe! I made mine with melted butter and a little extra flour. The original recipe measurements will be included in the recipe notes below. These bars would also be delicious using strawberry, cherry, or apricot preserves. Any flavor of fruit preserves would work well in this recipe! Enjoy!

Smucker’s Red Raspberry Preserves are a top choice for this recipe. You can also find the seedless version online and in some stores. Another favorite of mine: Tiptree Red Tip Raspberry and Seedless Raspberry preserves. Bonne Maman also makes delicious raspberry preserves. See my “shop” page for more details on how to order.

Raspberry Snow Bars make the perfect dessert for Christmas or Valentine’s Day, or for afternoon tea. These would be a beautiful addition to any dessert table. Cut into tiny squares for a wedding shower or party.

I highly suggest you try this tasty old fashioned recipe! You can change up the flavor by using your favorite preserves. Apricot would be a good choice, and even pineapple preserves would be good, especially with the coconut. What’s your favorite flavor combo?
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Loretta Lynn's Raspberry Snow Bars
Ingredients
Crust: (I'm using butter; see original recipe in recipe notes below)
- 1/4 c. sugar
- 1/4 tsp. salt (heaping, if using unsalted butter)
- 3/4 c. melted butter (I used unsalted)
- 2 egg yolks (kepp the whites for meringue topping)
- 1/2 tsp. almond extract
- 2 c. all purpose flour (8.5 oz.)
Filling:
- 1 c. red raspberry preserves
- 1/2 c. shredded coconut (heaping)
Meringue Topping:
- 2 egg whites
- 1/2 c. sugar
Instructions
For the crust:
- Combine sugar, salt, melted butter, egg yolks, and almond extract. Stir together well.
- Add flour, and mix into a crumbly dough.
- Press into 9x13 baking pan that has been lined with parchment paper. Lightly butter or spray the pan (not the sides, just the bottom) with nonstick spray to prevent sticking.
- Bake in preheated 350 degree oven for 15 minutes. The edges will just begin to turn golden.
Filling:
- While the crust is still hot, spread with raspberry preserves. Sprinkle coconut over the raspberry preserves.
Meringue topping:
- In a small mixing bowl, beat the egg whites until foamy. Gradually beat in the sugar. Beat until stiff peaks form.
- Spread meringue over the top of the filling, covering completely. Bake at 350 degrees for 25 minutes. Remove from oven, cool completely, and cut into bars. Enjoy!
Hi, Bonnie! We are going to make this soon, and were wondering what kind of coconut to use? Thanks, Lisa
Hello! I love using Baker’s Coconut (Baker’s Sweetened Coconut). It works the best in this recipe. Let me know how yours turn out! I love raspberry and coconut, and other flavors like apricot work well with coconut too. Thanks!