Best 9 Cranberry Coconut Bars Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a delightful culinary journey with our tantalizing Cranberry Coconut Bars, a harmonious blend of tangy and sweet flavors. These delectable treats are a symphony of textures, featuring a buttery shortbread crust, a luscious layer of tangy cranberry filling, and a heavenly coconut topping. Each bite is an explosion of flavors that will leave you craving more. Whether you're a seasoned baker or a novice in the kitchen, our easy-to-follow recipes will guide you through the process of creating these irresistible bars. So, gather your ingredients and let's embark on a delightful baking adventure!

**Recipes Included:**

1. **Classic Cranberry Coconut Bars:** Experience the timeless combination of cranberries and coconut in these classic bars. The vibrant red cranberries and the sweet shredded coconut create a visually stunning treat that is sure to impress your friends and family.

2. **White Chocolate Cranberry Coconut Bars:** Elevate your dessert game with these decadent White Chocolate Cranberry Coconut Bars. The creamy white chocolate adds a luxurious touch to the tangy cranberries and sweet coconut, creating a symphony of flavors that will tantalize your taste buds.

3. **Cranberry Coconut Bars with Pecan Streusel:** Add a delightful crunch to your Cranberry Coconut Bars with the addition of a pecan streusel topping. The nutty flavor of the pecans perfectly complements the cranberries and coconut, creating a delightful textural experience with every bite.

4. **Gluten-Free Cranberry Coconut Bars:** Treat yourself to the goodness of Cranberry Coconut Bars without compromising on taste or texture. This gluten-free variation uses alternative flours to create a delicious and inclusive dessert that everyone can enjoy.

5. **Vegan Cranberry Coconut Bars:** Delight in the flavors of Cranberry Coconut Bars while following a plant-based diet. This vegan recipe uses dairy-free and egg-free ingredients to create a delectable treat that is both ethical and delicious.

Let's cook with our recipes!

CRANBERRY COCONUT BARS



Cranberry Coconut Bars image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 12 servings

Number Of Ingredients 15

6 tablespoons cold unsalted butter, cut into pieces
1/2 cup light brown sugar
1/2 teaspoon kosher salt
1 cup all-purpose flour
1/2 cup finely chopped pecans
1 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
2 large eggs, beaten
1 tablespoon whole or 2 percent milk
1 tablespoon vanilla extract
1 tablespoon freshly grated orange rind
1 cup fresh or if unavailable, frozen cranberries, coarsely chopped (if using frozen, chop berries while still frozen)
1/2 cup flaked coconut, sweetened
1/2 cup coarsely chopped pecans

Steps:

  • Crust: Preheat the oven to 350 degrees F. In a mixing bowl, combine the butter, sugar, and salt and mix well. Gradually add the flour, mixing to combine. Stir in the pecans. Press the mixture into the bottom of an ungreased 9-inch square baking pan. Bake 15 to 20 minutes, until browned.
  • Filling: In a mixer, combine the sugar, flour, and baking powder and mix well. Add the eggs, milk, vanilla, and zest and mix well. Fold in the cranberries, coconut, and pecans. When the crust is baked, remove from the oven and spread the filling over it. Return to the oven and bake an additional 30 minutes. Cool in the pan on a wire rack. Cut into bars for serving.

COCONUT CRANBERRY BARS



Coconut Cranberry Bars image

"I begged a neighbor for the recipe after tasting these yummy bars at a coffee she hosted," recalls Dolly McDonald of Edmonton, Alberta. "The colors make them real eye-pleasers, too!"

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 7

1-1/2 cups graham cracker crumbs
1/2 cup butter, melted
1-1/2 cups white baking chips
1-1/2 cups dried cranberries
1 can (14 ounces) sweetened condensed milk
1 cup sweetened shredded coconut
1 cup pecan halves

Steps:

  • Preheat oven to 350°. Mix cracker crumbs and melted butter until crumbly; press onto bottom of a greased 13x9-in. baking pan. In a large bowl, mix remaining ingredients; spread gently over crust., Bake until edges are golden brown, 25-28 minutes. Cool completely on a wire rack. Cut into bars.

Nutrition Facts : Calories 160 calories, Fat 9g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 74mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

COCONUT CRANBERRY OAT BARS



Coconut Cranberry Oat Bars image

These festive, chock-full bars are sweet, tart and salty - a truly tongue-tingling combo. It's a good thing the recipe makes a lot!

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 36 servings.

Number Of Ingredients 13

2 cups fresh cranberries
1 cup dried cranberries
2/3 cup sugar
1/2 cup water
2 teaspoons grated lemon zest
1/2 cup butter, softened
1 cup packed brown sugar
1-1/4 cups all-purpose flour
3/4 cup old-fashioned oats
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup sweetened shredded coconut
1/2 cup chopped pecans, toasted

Steps:

  • In a small saucepan, combine the cranberries, sugar, water and lemon zest. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat; cool to room temperature., Meanwhile, in a small bowl, beat butter and brown sugar until crumbly, about 2 minutes. Combine the flour, oats, salt and baking soda; gradually add to creamed mixture and mix well. Set aside 1 cup for topping; press remaining crumb mixture into a greased 13x9-in. baking dish., Bake at 400° for 10-12 minutes or until lightly browned. Spread cranberry mixture over crust. Combine the coconut, pecans and reserved crumb mixture; sprinkle over filling. Bake 18-20 minutes longer or until filling is set., Cool on a wire rack. Refrigerate for at least 2 hours. Cut into bars.

Nutrition Facts : Calories 168 calories, Fat 7g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 111mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 1g fiber), Protein 1g protein.

CRANBERRY COCONUT BARS



Cranberry Coconut Bars image

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.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 1 to 1-1/2 dozen.

Number Of Ingredients 16

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
FILLING:
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

Steps:

  • 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., 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 : Calories 200 calories, Fat 10g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 132mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.

COCONUT CRANBERRY BARS



Coconut Cranberry Bars image

From a Taste of Home magazine. Made the recipe w/o the pecans for my residents @ the retirement community where I work as a nurse. Definitely a HIT. Pretty with the red cranberries

Provided by mandabears

Categories     Bar Cookie

Time 33m

Yield 36 bars

Number Of Ingredients 7

1 1/2 cups graham cracker crumbs
1/2 cup butter or 1/2 cup margarine, melted
1 1/2 cups white chocolate chips
1 1/2 cups dried cranberries, craisins
1 (14 ounce) can condensed milk
1 cup flaked coconut
1 cup pecan halves, i use pecan pieces.

Steps:

  • Preheat oven to 350 degrees.
  • Combine graham cracker crumbs with melted butter.
  • Press into 13 x 9 pan that has been sprayed with cooking spray.
  • Sprinkle coconut, cranberries, vanilla chips and pecans over the crust.
  • Pour condensed milk evenly over crust.
  • Bake@ 350 degrees for 25-28 minutes or until edges are golden brown.
  • Cool on wire rack Cut in bars.

YUMMIEST CHEWY COCONUT CRANBERRY BARS



Yummiest Chewy Coconut Cranberry Bars image

The aroma of coconut, almond extract, sugar and egg baking in the oven is enough to make my salivary glands happy. The added tanginess of the dried cranberries and slight crunchiness of the almond nibs are a bonus on top of all that yummy goodness. This recipe is my own concoction. If you have a very sweet tooth, increase the sugar content by 2 tablespoons for the base.

Provided by RotiJala

Categories     Bar Cookie

Time 45m

Yield 16 bars, 6-8 serving(s)

Number Of Ingredients 17

1 cup flour
1/2 cup desiccated coconut
1/2 cup sugar
1/4 cup molasses (Melasse in German)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup butter, gently melted
2 eggs, beaten
1/2 cup sugar
1/4 cup molasses
3/4 teaspoon almond extract or 3/4 teaspoon almond essence
2 tablespoons flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup desiccated coconut
2/3 cup dried cranberries (pre-soak them in lemon juice if you like 'tangy'!)
1/2 cup chopped almonds or 1/2 cup sliced almonds

Steps:

  • Base:
  • Preheat oven. Mix flour, coconut, sugar, soda and salt. Add butter and molasses and mix until crumbly.
  • Press mixture into greased (or baking-paper lined) 9�x13� (23cmx33cm) pan.
  • Bake at 350 degrees F (175 degrees C) for 10 minutes.
  • Topping:.
  • Stir sugar, molasses and almond extract into beaten eggs.
  • Mix together flour, baking powder and salt and stir into egg mixture.
  • Add coconut and cranberries and mix.
  • Pour over crust, spreading evenly. Sprinkle with almonds.
  • Bake at 350 F (175 C) for 25 minutes or until medium brown.
  • Cool and ice with lemon frosting (optional).
  • (Optional) Lemon frosting: Whisk 1 cup powdered sugar with 3 tsp of lemon or lime juice. Add a bit of milk or more juice to achieve the taste and consistency you prefer.
  • NOTE (for first reviewer): You need not cool the bottom layer after first bake - just dollop the topping over it and be very careful in spreading or flattening it, use a light hand. Thanks for trying it. Glad you liked the taste.

Nutrition Facts : Calories 560.8, Fat 22.7, SaturatedFat 11.9, Cholesterol 89.1, Sodium 667.3, Carbohydrate 84.9, Fiber 4, Sugar 56.1, Protein 7.6

COCONUT CRANBERRY WALNUT BARS



Coconut Cranberry Walnut Bars image

I got this recipe from the church cookbook. Although I did find it on the Land O Lake butter site later. If you are a coconut,or cranberry lover.You will love these rich coconut Cranberry bars. They have a delicious short bread crust. So delicious!!! My family and I love desserts,and this is one everyone should add to their...

Provided by Nor Mac

Categories     Other Desserts

Time 30m

Number Of Ingredients 12

1 1/2 c flour
3/4 c granulated sugar
3/4 c softened butter(. not real soft. still cold)
TOP OF CRUST
2 c sweetened flaked coconut
1 c dried cranberries,or craisins
3/4 c brown sugar packed
1/3 c flour
1 1/2 tsp vanilla extract
1/4 tsp salt
3/4 c chopped walnuts
3 eggs

Steps:

  • 1. Pre- heat oven to 350 degree's. Get a 9x13 inch pans out
  • 2. Combine first 3 ingredients. Mix flour and sugar together. slice the butter in to the flour mix. Get your hands in there and keep mixing and squeezing the flour in to the butter until you have pea size balls.
  • 3. press in to the 13x9 inch pan bottom and slightly up the sides of the pan.Bake crust for about 15 minutes,or until crust sides are slightly browned.Remove from oven.
  • 4. Slightly beat eggs,add brown sugar,flour,vanilla,salt,coconut,walnuts,and cranberries. Mix really well. Top the crust with this mixture. Smooth filling over crust. Return to oven and bake 20- minutes,or until top is browned nicely.
  • 5. Cool and cut in to squares. Do not over brown these. When they are ready. They will be slightly brown. If you over brown them. They will taste dry,but still good. LOL

COCONUT CRANBERRY BARS



Coconut Cranberry Bars image

One of my favorite recipes for cookie exchanges and make extra to have around kids will love them and not realize they are eating cranberries. The perfect combination of cranberries, chocolate and crunch from the nuts. Make these for your next bake sale or cookie exchange.

Provided by Natalie Loop

Categories     Other Desserts

Time 50m

Number Of Ingredients 7

1 1/2 c graham cracker crumbs (approx. 24 squares)
1/2 c melted butter
1 1/2 c vanilla or white chocolate chips
1 1/2 c dried cranberries
1 can(s) sweetened condensed milk (14 oz.)
1 c flaked coconut
1 c pecan halves

Steps:

  • 1. In a small bowl, combine graham cracker crumbs with melted butter until crumbly. Press into a 9" x 13" greased baking pan.
  • 2. In a large bowl combine the remaining ingredients. Gently spread over crust.
  • 3. Bake at 350 degrees approx. 28-30 mins. or until edges are golden brown. Cool on wire rack. Cut into bars.

COCONUT-CRANBERRY BARS WITH PECANS



Coconut-Cranberry Bars with Pecans image

Easy and delicious! Family and friends truly enjoy these wonderful bars. I hope you do as well!

Provided by NancyLou

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h40m

Yield 36

Number Of Ingredients 8

1 ½ cups graham cracker crumbs
½ cup butter, melted
1 ½ cups sweetened dried cranberries (such as Craisins®)
1 (14 ounce) can sweetened condensed milk
1 ¼ cups pecan halves
1 cup flaked coconut
¾ cup white chocolate chips
¾ cup bittersweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper or grease.
  • Mix graham cracker crumbs and butter together in a bowl; press into the prepared baking dish.
  • Stir cranberries, sweetened condensed milk, pecans, coconut, white chocolate chips, and bittersweet chocolate chips together in a bowl; gently spread over the graham cracker crust.
  • Bake in the preheated oven until edges are golden brown, 25 to 28 minutes; cool on a wire rack.

Nutrition Facts : Calories 162 calories, Carbohydrate 18.9 g, Cholesterol 11.3 mg, Fat 9.4 g, Fiber 0.9 g, Protein 2 g, SaturatedFat 4.4 g, Sodium 63.9 mg, Sugar 13.9 g

Tips:

  • Use fresh or frozen cranberries for the best flavor. Fresh cranberries are available in the fall and early winter, while frozen cranberries can be found year-round. If using frozen cranberries, thaw them before using.
  • Don't overcook the cranberry mixture. The cranberries should be cooked until they are soft and have burst, but not so long that they become mushy.
  • Use a good quality coconut milk. The coconut milk will add a rich and creamy flavor to the bars. Look for a brand that is unsweetened and has a high fat content.
  • Don't overmix the batter. Overmixing will make the bars tough. Mix just until the ingredients are combined.
  • Bake the bars until they are golden brown. The bars should be firm to the touch and a toothpick inserted into the center should come out clean.
  • Let the bars cool completely before cutting them. This will help them to hold their shape.

Conclusion:

These cranberry coconut bars are a delicious and easy-to-make treat that are perfect for any occasion. They are made with fresh or frozen cranberries, coconut milk, and a variety of other simple ingredients. The bars are soft and chewy with a sweet and tangy flavor. They can be served plain or topped with whipped cream, ice cream, or a dollop of sour cream.

Related Topics