To Die for Cranberry Coconut Squares
Meet your new favorite dessert: *To Die for Cranberry Coconut Squares*. These irresistibly indulgent bars combine a buttery shortbread crust with a luscious filling of tart cranberries, sweetened coconut, and a touch of vanilla for the ultimate holiday-inspired treat. The recipe balances the perfect harmony of flavors—tangy, sweet, and delightfully rich—while offering a satisfying textural contrast between the crisp golden crust and tender chewy filling. With just 20 minutes of prep time and a heavenly aroma filling your kitchen as they bake, these squares make an ideal dessert for festive gatherings, potlucks, or anytime you’re craving a unique twist on classic cranberry bars. Dust them with powdered sugar for a picture-perfect finish, and savor every bite of this crowd-pleasing favorite!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen cranberries
- 1 cup shredded sweetened coconut
- 0.25 cup powdered sugar (optional, for dusting)
Instructions
Preheat the oven to 350°F (175°C). Grease and line a 9x13-inch baking dish with parchment paper, leaving an overhang for easy removal.
In a medium bowl, cream together the unsalted butter and 1/2 cup of granulated sugar until light and fluffy. This will form the base for the shortbread crust.
Gradually mix in 1 cup of all-purpose flour until a crumbly dough forms. Press this mixture evenly into the prepared baking dish to create the shortbread crust.
Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden. Remove and allow it to cool slightly while you prepare the filling.
In a large mixing bowl, whisk together the remaining 1 cup of granulated sugar, 1 cup of flour, baking powder, and salt.
Add the eggs and vanilla extract to the dry mixture, and whisk until smooth and fully combined.
Gently fold in the cranberries and shredded sweetened coconut until evenly distributed throughout the batter.
Pour the cranberry coconut mixture over the baked crust, spreading it evenly with a spatula.
Return the baking dish to the oven and bake for an additional 25-28 minutes, or until the top is golden brown and the filling is set.
Allow the bars to cool completely in the pan. Use the parchment overhang to lift them out of the dish and onto a cutting board.
Cut into 16 squares using a sharp knife. Dust with powdered sugar for an optional finishing touch before serving.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 115 mg | 5% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 24.0 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 12 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 52 mg | 1% | |
*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.
