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Cranberry Coconut Bars Recipe

Cranberry Coconut Bars Recipe

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.
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling YIELD:12-18 servings


  • 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 eggs, beaten
  • 1 cup sugar
  • 1 tablespoon 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 peel


  • 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 peel. Pour over crust. Bake 25-30 minutes longer or until set. Cool on a wire rack. Cut into bars. Refrigerate leftovers. Yield: 1 to 1-1/2 dozen.

Nutritional Facts

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

Reviews for Cranberry Coconut Bars

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galanh User ID: 1162932 151766
Reviewed Dec. 17, 2013

"I made this for a family Christmas gathering on Dec. 15 2013 it was a big hit. Everyone raved about it and asked for the recipe which I gladly shared. I reduced the sugar a bit and it is still very sweet, next time I will reduce the sugar again. You need to watch them rather closely and judge the doneness/browning. I had no difficulty getting them out of the pan and used a pizza wheel to divide them, it worked very well.I highly recommend this easy delicious recipe.""

Cindy Schlutt User ID: 5000599 74820
Reviewed Nov. 27, 2011

"My mother-in-law used to make something similar only using canned cherry pie good and easy."

jimsgem User ID: 2703091 56807
Reviewed Nov. 23, 2011

"The directions are mixed with another recipe."

golliwog User ID: 1278273 126509
Reviewed Nov. 23, 2011

"There was no mention of reserving some of the topping???? As a seasoned baker l allowed for this but a novice would have been left in the lurch! otherwise not a bad square."

dlbastl User ID: 5588425 141083
Reviewed Nov. 22, 2011

"The picture for this recipie shows a topping. However the instructions say nothing about setting aside 1/2 of the crust ingredients to use as topping, or if there is something else to use for the topping - it just says to bake the crust, then add the filling and bake again - so what's that on top in the picture - or is this the wrong picture?"

SueDonahue User ID: 2059152 206652
Reviewed Nov. 22, 2011

"The way the directions are written for this recipe does not match the photo. I'm sure some of the crust ingredients should be reserved to sprinkle on top, but how much?"

Revelee User ID: 5655820 140813
Reviewed Nov. 22, 2011

"You have two recipes on your site.? The above, Cranberry Pecan Bars is different than the Coconut Cranberry Bars I was questioning.? I'll figure out what to do by myself."

Revelee User ID: 5655820 74819
Reviewed Nov. 22, 2011

"Sounds delicious. However, I don't think the instructions are correct. The picture shows a top crust, but the directions say to fold in the cranberries AND the coconut, pecans and orange peel. No directions for the topping. Mistake??? Would love to try these."

Kim Ostrowski User ID: 2823216 58820
Reviewed Oct. 31, 2008

"Fabulous way to take advantage of fresh cranberries and create the perfect fall dessert!"

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