Guava Jam Coconut Macadamia Bars

My neighbor brought these over one afternoon, still warm from her oven, and I couldn't stop eating them straight from the tin. The way the golden crumble caught the light, how it crackled between my teeth before melting into that tart-sweet guava center—I knew I had to learn her method that same evening. She laughed when I asked for the recipe, saying it came to her during a trip to Hawaii, though she'd never actually made them there. Sometimes the best recipes find us in the most ordinary moments, dressed up as something exotic.

I made a triple batch for my daughter's book club and watched everyone's faces as they bit into one—there's something about the texture contrast that makes people pause and actually taste what they're eating. One guest asked if it was from a bakery, which felt like the highest compliment. That's when I realized these bars had become my thing, the dessert people now expect when I show up somewhere.

Ingredients

• All-purpose flour: One cup gives structure without being heavy, and it lets the other flavors shine through instead of dominating.
• Old-fashioned rolled oats: A full cup is the secret to that satisfying texture—they keep their shape and don't turn to powder like quick oats would.
• Granulated sugar: Half a cup balances sweetness without making the bars cloying, especially since the jam brings its own sugar.
• Packed light brown sugar: This third of a cup adds molasses notes that deepen the flavor and keep the crumble tender.
• Salt and cinnamon: Just half a teaspoon each might seem shy, but they whisper rather than shout, enhancing everything around them.
• Unsalted butter, melted: Half a cup (that's one stick) creates the richness and helps bind everything into those gorgeous crumbles.
• Unsweetened shredded coconut: Half a cup toasted in your oven for three minutes before mixing brings out an almost nutty depth you won't get from raw.
• Roasted macadamia nuts: Chop these roughly so you get actual nut pieces to bite into, not flour-like powder.
• Guava jam or paste: One cup (or about 320 grams) is the heart of these bars—use the jam, not the paste, for spreading ease, and let it sit at room temperature so it softens naturally.
• Fresh lime juice: One tablespoon might feel small, but it cuts through the sweetness and adds brightness that changes everything.

Instructions

Set your stage:

Preheat your oven to 350°F and line an 8-inch square pan with parchment, letting it hang over the edges like little wings—this part matters because cold metal and hot batter have their own timing issues. You're building your escape route for when these cool down.

Make the magic crumble:

Combine flour, oats, both sugars, salt, and cinnamon in a large bowl and stir everything together so the spices scatter evenly. Pour in your melted butter and stir until the mixture looks like it's been out in the rain—moist but still crumbly, not wet or clumpy—then fold in the coconut and macadamia nuts gently so they don't crush.

Build the foundation:

Grab a cup of that beautiful mixture and set it aside for later (don't skip this, your topping needs this reserved portion). Press the rest firmly into your pan's bottom in an even layer, using the bottom of a measuring cup to smooth it out and really compact it.

Prepare your jam layer:

Stir guava jam with lime juice until it's smooth and spreadable, breaking up any chunks that resist. The lime juice will thin it just enough to cover evenly without fighting you.

Layer with purpose:

Spread that jam over your crust in one deliberate motion, letting it settle naturally without overworking it. You want coverage, not necessarily an artistic pattern.

Crown it:

Scatter that reserved crumble mixture over the jam layer, pressing down just enough so it stays put during baking but stays light enough to be crispy. This topping is what people remember.

Bake to golden:

Slide it into your preheated oven for 30 to 35 minutes, watching for the moment when the edges turn deep golden and you start seeing jam bubble just barely at the perimeter. The kitchen will smell like coconut, butter, and something faintly tropical—that's your signal you're close.

Cool with patience:

Let these cool completely in the pan before you even think about cutting—I know it's torture, but warm bars fall apart and don't have that satisfying snap. Once they've cooled, use those parchment overhangs to lift the whole thing out and cut into sixteen squares with a sharp, clean knife (wipe it between cuts if needed).

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There's something about these bars that makes people slow down—they're not fancy enough to be intimidating, but they're special enough that eating one feels like a small luxury. That moment when someone discovers the lime in the guava and their eyes light up, realizing it's not just sweet—that's when you know you've made something right.

Why These Bars Stand Out

Most crumble bars play it safe with a single texture, but this recipe layers three distinct experiences—the buttery, oat-studded base that holds everything together, the bright guava filling that keeps your palate interested, and that golden topping that delivers the crunch everyone's waiting for. The coconut and macadamia work quietly in the background, adding depth without stealing the show. I've found that this balance is what keeps people reaching for a second bar instead of just picking at one.

Customizing to Your Kitchen

While guava is the soul of this recipe, I've successfully swapped in apricot jam when guava disappeared from my local store, and the bars still tasted purposeful and delicious. Raspberry works if you want something with more tartness, and I've even tried a passion fruit curd for occasions when I felt experimental. The macadamia nuts are special, but if your budget or pantry argues with you, roasted almonds or even pecans will carry the job—just avoid walnuts unless you want an earthy bitterness that fights the tropical vibe.

Storage and Serving Ideas

These bars keep beautifully in an airtight container at room temperature for four days, and I've found they're even better the next day after the flavors settle into themselves. They also freeze well wrapped individually in parchment, pulling out one or two whenever you need a moment of tropical escape without the guilt of defrosting a whole batch. The real magic happens when you serve them slightly warm with vanilla ice cream melting into the cracks—it turns a good bar into a dessert that feels like celebration.

• Pack these into lunchboxes where they become the highlight of someone's day.
• Bring them to potlucks and watch them vanish before the main course is cleared.
• Gift a tin to someone you appreciate and let them taste how much effort you actually put in.

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These bars have become my answer when someone asks what to bring, my peace offering when I owe a friend an apology, and my proof that you don't need complicated techniques to make something people remember. There's power in simplicity when each ingredient knows its job.

Recipe Questions & Answers

→ Can I use different fruit preserves instead of guava jam?

Yes, apricot or raspberry jam work wonderfully as substitutes. Choose a preserve with similar thickness for the best layering results.

→ Should I toast the coconut and macadamias before adding them?

Lightly toasting the coconut and macadamias beforehand enhances their nutty flavor and adds deeper complexity to the crumble topping.

→ How do I know when the bars are finished baking?

The bars are done when the crumble topping is golden brown and you see the jam bubbling slightly at the edges, typically 30-35 minutes at 350°F.

→ Why must the bars cool completely before cutting?

Cooling allows the jam layer to set and the crumble to firm up. Cutting while warm causes the bars to crumble and lose their neat square shape.

→ What's the best way to store these tropical bars?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze well for up to 3 months.

→ Can I make these bars nut-free?

Substitute the macadamia nuts with additional oats or seeds like pumpkin seeds for a nut-free version while maintaining the crumble texture.