White Chocolate Cranberry and Coconut Bar Cookies
Indulge in the irresistible combination of flavors with these White Chocolate Cranberry and Coconut Bar Cookies—a delightful fusion of chewy sweetness and tangy sophistication. Perfectly balanced with golden-brown butter and a blend of light brown and granulated sugars, these cookie bars are loaded with dried cranberries, shredded coconut, and creamy white chocolate chips for bursts of texture and flavor in every bite. Easy to prepare in just 15 minutes of prep time, this recipe yields soft, golden bars that bake to perfection in under half an hour. Whether you're looking for a festive treat for the holidays or a simple yet decadent dessert, these bar cookies are sure to impress with their rich flavors and elegant presentation. Best of all, they stay fresh for days, making them an excellent option for gifting or savoring throughout the week!
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams light brown sugar
- 100 grams granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 250 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 120 grams dried cranberries
- 100 grams sweetened shredded coconut
- 150 grams white chocolate chips
Instructions
Preheat your oven to 180°C (350°F) and line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving an overhang for easy removal.
In a large mixing bowl, cream together the unsalted butter, light brown sugar, and granulated sugar using a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients into the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Gently fold in the dried cranberries, sweetened shredded coconut, and white chocolate chips using a spatula until evenly distributed.
Transfer the dough into the prepared baking pan and press it down evenly with a spatula or your fingertips.
Bake in the preheated oven for 25-28 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
Remove from the oven and let the bars cool completely in the pan on a wire cooling rack.
Once cooled, use the parchment paper overhang to lift the cookie slab out of the pan. Slice into 16 bars or squares as desired.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 121 mg | 5% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 31.3 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 28 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 82 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.
