Coconut is a love or hate issue with many people, myself included. I really do not care for it but once I tasted these Coconut Cranberry Bars, I was on board! The crust is a sweet shortbread and the filling has dried cranberries and shredded coconut in it. Simple and Delicious.
As a child, I hated (and that’s putting it mildly) coconut, peas, liver, sweet potatoes, and mushrooms. I am sure there were other foods but these were the top on my list. As it goes, our tastes change for foods that we once hated or loved as we grow up. I can tolerate peas and mushrooms now. I still despise liver. I am fond of sweet potatoes as long as they aren’t from a can.
Coconut, well, I really don’t care for so I rarely buy anything with it in or use it in baking/cooking. That all changed with this recipe. My mother-in-law told me about these Coconut Cranberry Bars she was going to make for a club meeting she was going to be attending the next day. I asked her for the recipe and she sent it and once I read it over, I realized that I do remember her making these bars and I snubbed them because of the coconut! I made them mainly for my husband, who does like coconut and for adding to my cookie gift containers for the holidays. Of course, I had to try one to make sure they tasted good even if I didn’t care for the coconut. I am pretty sure these cookie bars are magic because I quite enjoyed them, coconut and all. I added them to the gift containers for my husband’s coworkers and they loved them. I hope you do too.
For the Crust
- 1 1/2 cups all purpose flour
- 3/4 cup white sugar
- 3/4 cup *cold* unsalted butter
For the Topping
- 2 cups flaked coconut
- 1 cup dried cranberries
- 3/4 cup firmly packed light brown sugar
- 1/3 cup all purpose flour
- 3 eggs
- 1 1/2 tsp vanilla
- 1/4 tsp salt
- Heat oven to 350 degrees.
- In a large bowl, combine 1 1/2 cups flour and the white sugar. Cut in the *cold* butter until mixture is crumbly.
- Press on the bottom of an ungreased 13 x 9 inch baking pan.
- Bake for 15 minutes or until edges are lightly browned. Remove from oven. Set aside.
- In the large bowl, combine all of the ingredients for the topping and mix well.
- Spread over hot, partially baked crust.
- Place back into oven and bake for 25 - 30 minutes or until golden brown.
- Cool completely before cutting into bars.
- recipe from family