Coconut Cranberry Bars have a buttery shortbread crust topped with a sweet coconut cranberry filling. Perfect sweet treat to make for the holiday season.
Coconut is not something I enjoy, so I rarely buy anything with it in or use it in baking or 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! What a mistake that was!
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.
Pretty sure these cookie bars are magic because I quite enjoyed them, coconut and all. The crust is a sweet shortbread and the filling has dried cranberries and shredded coconut in it. Simple and Delicious.
Be sure to check out the other Cranberry recipes from #OurFamilyTable of food bloggers at the end of this post.
Perfect for gift giving
Pack these delicious coconut cranberry bars in a festive holiday tin to share with friends, coworkers, and of course neighbors. They also mail well, too.
- white granulated sugar
- unsalted butter
- shredded coconut
- light brown sugar
- vanilla extract
How to Make Coconut Cranberry Bars
Preheat oven to 350 degrees.
In a large bowl, combine the flour and the white sugar. Cut in the cold butter until mixture is crumbly.
Press the flour and sugar mixture on the bottom of an ungreased 13 x 9 inch baking pan.
Bake crust for 15 minutes or until edges are lightly browned. Remove from oven. Set aside.
In the same large bowl, combine the cranberries, coconut, light brown sugar, flour, eggs, vanilla, and salt. Mix well.
Spread the cranberry mixture 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.
How to Store the Cranberry Bars
Cranberry Coconut Bars will keep in an airtight container, at room temperature, for 4 days. They can also be frozen for up to 3 months.
Tips, Tricks, and FAQs
- Add 1/2 cup chopped pecans, walnuts, or chocolate chips to the cranberry mixture.
- Substitute raisins for the dried cranberries.
- Use unsweetened or sweetened coconut. I found the unsweetened was a good balance with the sugar in the recipe.
- Be sure your butter is COLD or the crust will not bake and set up correctly.
- Store baked bars in an airtight container, at room temperature for about 4 days. Can also freeze the baked bars for up to 3 months.
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
- Brie and Cranberry Tarts from Jen Around the World
- Coconut Cranberry Bars from Blogghetti
- Cranberry Apple Crisp from Art of Natural Living
- Cranberry Bliss Bars from Hezzi-D’s Books and Cooks
- Cranberry Christmas Cake from Devour Dinner
- Cranberry Christmas Kiss Cocktail from Our Good Life
- Cranberry Crackle Tart from Karen’s Kitchen Stories
- Cranberry Walnut Bars from Pandemonium Noshery
- Cranberry-Walnut Oat Bread from The Spiffy Cookie
- Lemon Cranberry Scones from Palatable Pastime
- Slow Cooker Cranberry Meatballs from Cheese Curd In Paradise
- Sourdough Cranberry Cinnamon Rolls from That Recipe
- Vegan Almond, Coconut, and Cranberry Chutney from Magical Ingredients
- Winter Sangria from Fresh April Flours
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