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Cranberry Coconut Bars

Total Time

Prep: 15 min. Bake: 40 min. + cooling


1 to 1-1/2 dozen

Beverly McClarren mixes cranberries, coconut and a little orange peel into the filling of her rich pecan bars. "I happened upon the recipe while watching television," notes the Findlay, Ohio baker. "Whenever i serve them, people ask for the recipe.


  • 1 cup all-purpose flour
  • 1/2 cup finely chopped pecans
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon salt
  • 6 tablespoons cold butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 large eggs, beaten
  • 1 cup sugar
  • 1 tablespoon whole milk
  • 1 tablespoon vanilla extract
  • 1 cup fresh or frozen cranberries, chopped
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup chopped pecans
  • 1-1/2 teaspoons grated orange zest


  1. In a large bowl, combine the flour, pecans, brown sugar and salt. Cut in butter until crumbly. Press onto a greased 9-in. square baking dish. Bake at 350° for 15-20 minutes or until edges are lightly browned.
  2. Meanwhile, in a large bowl, combine flour and baking powder. Combine the eggs, sugar, milk and vanilla; add to the dry ingredients. Fold in the cranberries, coconut, pecans and orange zest. Pour over crust. Bake 25-30 minutes longer or until set. Cool on a wire rack. Cut into bars. Refrigerate leftovers.

Nutrition Facts

1 each: 200 calories, 10g fat (4g saturated fat), 34mg cholesterol, 132mg sodium, 26g carbohydrate (19g sugars, 1g fiber), 2g protein.

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