By The recipe Saturday was coconut cranberry bars — the test bake for the December tin run. Coconut shortbread base, cranberry preserves, coconut streusel topping.
The recipe is below.
Coconut Cranberry Bars
Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min | Servings: 24 bars
Ingredients
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup (1 stick) cold butter, cubed
- 2 large eggs
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup dried cranberries
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat & prep. Preheat your oven to 350°F. Grease a 9x13-inch baking pan and set aside.
- Make the shortbread base. In a medium bowl, combine flour and powdered sugar. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press evenly into the bottom of the prepared pan.
- Bake the crust. Bake the shortbread base for 12–15 minutes, until the edges are just beginning to turn lightly golden. Remove from oven.
- Make the coconut-cranberry topping. In a large bowl, whisk together eggs, granulated sugar, baking powder, salt, and vanilla until smooth. Stir in shredded coconut, dried cranberries, and pecans if using.
- Add topping & bake. Spread the coconut-cranberry mixture evenly over the warm crust. Return to oven and bake for an additional 18–20 minutes, until the topping is set and golden at the edges.
- Cool & cut. Allow bars to cool completely in the pan before cutting into squares. This step is non-negotiable—they hold together much better once fully cooled.
Nutrition (per serving)
Calories: 148 | Protein: 2g | Fat: 6g | Carbs: 22g | Fiber: 1g | Sodium: 72mg