Festive Cranberry Coconut Bars
Celebrate the holiday season with these irresistible Festive Cranberry Coconut Bars, a delightful treat that perfectly balances tangy and sweet flavors. Featuring a buttery shortbread crust, a vibrant cranberry and orange filling, and a luscious golden coconut topping, these bars are as stunning as they are delicious. The tartness of fresh cranberries is beautifully complemented by the brightness of orange zest and juice, while the shredded coconut adds a chewy, tropical flair to every bite. With just 20 minutes of prep time, this show-stopping dessert is easy to make and yields 20 servings—perfect for sharing at holiday parties or gifting to loved ones. Whether you're entertaining a crowd or indulging in a seasonal dessert, these Cranberry Coconut Bars are sure to become a favorite festive tradition.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 2 cups all-purpose flour
- 0.5 teaspoon salt
- 3 cups fresh or frozen cranberries
- 0.75 cup light brown sugar, packed
- 1 tablespoon orange zest
- 0.25 cup orange juice
- 1.5 cups shredded sweetened coconut
- 0.5 cup sweetened condensed milk
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the all-purpose flour and salt to the butter mixture, mixing until a crumbly dough forms.
Press the dough evenly into the prepared baking pan to form the shortbread base. Prick the dough lightly with a fork to prevent bubbling.
Bake the base in the preheated oven for 15 minutes, or until it is just turning light golden brown. Remove from the oven and let it cool slightly while preparing the cranberry filling.
In a medium saucepan over medium heat, combine the cranberries, light brown sugar, orange zest, and orange juice. Cook, stirring occasionally, until the cranberries burst and the mixture thickens, about 8-10 minutes.
Spread the cranberry mixture evenly over the cooled shortbread base.
In a small bowl, mix together the shredded sweetened coconut and sweetened condensed milk until fully combined. Spoon the coconut mixture over the cranberry layer, spreading it evenly to cover the entire surface.
Return the pan to the oven and bake for an additional 25-30 minutes, or until the coconut topping is golden brown and set.
Allow the bars to cool completely in the pan before using the parchment paper overhang to lift them out. Transfer to a cutting board and slice into bars.
Serve and enjoy your festive cranberry coconut bars!
Nutrition Facts
Calories |
245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 65 mg | 3% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 22.2 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 29 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 77 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
