To-Die-For Cranberry- Coconut Squares

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To-Die-For Cranberry-Coconut Squares

Yield: 16 servings (16 bars)

Prep Time: 20 minutes

Cook Time: 50 to 55 minutes

I served these at a Girl's Happy Hour party and the guests could not even tell that there was coconut in the bars. They are almost like a lemon bar recipe with cranberries.

Ingredients:

BASE:
1/4 cup butter, softened
1/4 cup granulated sugar
1 cup all-purpose flour
pinch of salt

TOPPING:
1 cup granulated white sugar
2 Tablespoons all-purpose flour
1/2 teaspoon baking powder
pinch of salt
1 large egg
1 large egg white
1/4 cup fresh lemon juice
1 1/2 cups fresh or frozen (unthawed) cranberries
1/2 cup shredded coconut
powdered sugar for sprinkling (optional)

Directions:

1. Preheat oven to 350°F. Spray 8x8-inch pan with nonstick spray.

2. Prepare base: In a medium bowl, beat butter and sugar until creamy. Stir in flour and salt until well combined and crumbly. Press into the bottom of prepared pan. Bake about 12 minutes until just barely golden around the edges.

3. Prepare topping: In the same bowl (no need to wash it) combine sugar, flour, baking powder and salt. Add egg and egg white, lemon juice and stir until well-blended and smooth.

4. Smooth cranberries and coconut evenly over the base. Pour lemon filling over top. Bake 40 to 45 minutes until golden and set. Cool completely in the pan on a wire rack.

5. Sprinkle with powdered sugar, if using, before cutting into squares.

Nutrition Facts- Amount Per Serving of one bar:
Calories 140, Calories From Fat (25%) 35.54, Total Fat 4g, Sat Fat 2.5g, Cholesterol 20.84mg, Sodium 86.16mg, Potassium 37.80mg, Carbohydrates 25g, Dietary Fiber 0.76g, Sugar 17.13g, Net Carbs 24.16g, Protein 1.68g

WW POINTS per serving:
Points Plus Program: 4 Old Points Program: 3

Source: RecipeGirl.com (via One Smart Cookie)

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8 Responses to “To-Die-For Cranberry- Coconut Squares”

  1. 1

    Judy Mangels — September 21, 2009 @ 6:01 AM

    could you use crasins instead of fresh or frozen cranberries?

  2. 2

    Lori Lange — September 21, 2009 @ 1:09 PM

    Judy, I’m not quite sure about that. Certainly it would turn out differently than using the fresh. Let me know if you try it and it works out!

  3. 3

    Kelli Parisian — September 28, 2009 @ 4:54 PM

    Wow! These look incredible, I’m making them. Thanks for sharing recipe.

  4. 4

    Nichole — January 25, 2010 @ 5:43 PM

    Just found this blog and started WW last week. I can not wait to make these. I am going to love this BLOG

  5. 5

    Doris whalen — January 2, 2014 @ 10:28 AM

    Do you think I could omit the coconut ? I love it but the rest of the family doesn’t.

  6. 6

    Lori Lange — January 5, 2014 @ 8:22 PM

    My family doesn’t like coconut either and could not detect the flavor of coconut in the recipe.

  7. 7

    sara dinapoli — January 15, 2014 @ 7:55 AM

    Lori
    I made this last night and we cant stop eating it!!! Thank you for sharing these wonderfully deliscious recipes! :) I will definitely be trying your other recipes as well~~

  8. 8

    Linda Hielscher — November 7, 2014 @ 8:24 PM

    Lori, these cookies are really scrumptious. The only thing I had to change was using dried cranberries instead of fresh. I used less cranberries and re-hydrated them with some water in the microwave first. Drained the water and spread them over the crust. Thanks for listing the cook book, I just ordered it. :)