Coconut Cranberry Bars are a delightful treat that combines the tartness of cranberries with the sweet, nutty flavor of coconut. These bars have a buttery shortbread base, topped with a chewy, golden layer of coconut and cranberries, making them perfect for holiday gatherings or as a sweet snack any time of the year. The contrast of textures—crispy crust and tender, chewy topping—along with the burst of cranberry flavor, makes these bars irresistible. They are easy to make, transport well, and are sure to be a hit with anyone who loves the combination of sweet and tart flavors.
Ingredients:
For the Crust:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
For the Topping:
- 2 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 1/2 cups sweetened shredded coconut
- 1 cup dried cranberries
- 1/4 teaspoon salt
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Make the Crust: In a medium bowl, combine the flour, sugar, and salt. Stir in the melted butter until the mixture forms a crumbly dough. Press the dough evenly into the bottom of the prepared baking pan.
- Bake the Crust: Bake the crust in the preheated oven for 15-18 minutes, or until lightly golden around the edges. Remove from the oven and set aside to cool slightly.
- Prepare the Topping: In a large bowl, whisk together the eggs, sugar, and vanilla extract until smooth. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the shredded coconut and dried cranberries.
- Assemble the Bars: Spread the coconut and cranberry mixture evenly over the partially baked crust. Use a spatula to smooth the top.
- Bake the Bars: Return the pan to the oven and bake for an additional 20-25 minutes, or until the topping is set and golden brown.
- Cool and Serve: Allow the bars to cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares or bars and serve.
Enjoy these Coconut Cranberry Bars as a delicious, sweet-tart treat that’s perfect for sharing during the holidays or enjoying with a cup of tea any time of the year!
