Cranberry Coconut Bars

This post may contain affiliate links.

Cranberry Coconut Bars are a delicious, hand-held sweet treat to make in the fall.

stack of three cranberry coconut squares

Once you spot fresh cranberries in the stores (by mid-October), it’s time to bake these Cranberry Coconut Bars!  They have a simple shortbread crust that is topped with a sweet, lemony, cranberry- coconut layer. These bars are similar to a great tasting lemon bar with the added bonus of cranberry and coconut.

This recipe originally came from a cookbook called, One Smart Cookie. It’s a cookie cookbook that has cookie and bar recipes that are a little lower in fat and calories. It’s an older book, but it’s still available on Amazon!

process of making cranberry coconut squares crust in pan

How to make Cranberry Coconut Bars:

Start with the crust. It’s a simple blend of butter, sugar, flour and a pinch of salt. The crust is pressed into the bottom of an 8×8-inch pan. It’s baked until golden around the edges.

process of making cranberry coconut squares- filling in pan

Then it’s time to add the top layer. You’ll sprinkle cranberries and shredded coconut on top of the baked crust. If you can’t find fresh cranberries, it’s okay to use frozen.

process of making cranberry coconut squares= filling in pan

Next, you’ll pour in the lemony filling. It’s a mix of sugar, flour, baking powder, salt, eggs and lemon juice. When you pour it on top of the cranberry- coconut mixture, it’ll find its way around all of those cranberries and fill in all around them.

cranberry coconut squares baked in a square pan

Then it’s time to bake these Cranberry Coconut Bars. They bake for about 40 minutes. When they come out of the oven, you have the option of cutting them as is, or you can give them a little sprinkle of powdered sugar, if you’d like.

cranberry coconut squares on a white platter

Aren’t they pretty? The tart cranberry is a nice complement to the sweet lemon filling. And the coconut is just a bonus.

Weight Watchers Friendly:

These Cranberry Coconut Bars are “sort of” WW friendly. They’re cut into small bars, and each bar will cost you 7 points on any color of the WW program. So if using up 7 points on a bar is worth it to you, then go for it!

cranberry coconut squares

Serve these on one of your holiday treat platters this holiday season. They’re festive and delicious. Enjoy!

Here are a few more recipes for bars that you might like to try:

stack of three cranberry coconut squares
Print Pin
Save Recipe

Cranberry Coconut Bars

A delicious hand-held sweet treat!
7 7 7
Prep Time 20 minutes
Cook Time 50 minutes
Servings 16 bars
Calories 143kcal
Course Dessert
Cuisine American
Keyword bars, coconut, cranberry

Ingredients

CRUST:

  • 1/4 cup (1/2 stick) butter, at room temperature
  • 1/4 cup granulated white 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 freshly squeezed lemon juice
  • cups fresh or frozen cranberries
  • 1/2 cup shredded coconut
  • powdered sugar, for sprinkling on top (optional)

Instructions

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

PREPARE THE CRUST:

  • In a medium bowl, use a hand mixer to beat the butter and sugar together until creamy. Stir in the flour and salt until well combined and crumbly. Press the crust into the bottom of the prepared pan. Bake about 12 minutes until just barely golden around the edges.

PREPARE THE TOPPING:

  • In the same bowl (no need to wash it) whisk together the sugar, flour, baking powder and salt. Add the egg, egg white and lemon juice and stir until well-blended and smooth.
  • Sprinkle the cranberries and coconut evenly over the baked crust. Pour the lemon filling over the top. Bake 40 to 45 minutes until golden and set. Cool completely in the pan on a wire rack.
  • Sprinkle with powdered sugar, if using, before cutting into squares.

Nutrition

Serving: 1bar | Calories: 143kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 41mg | Potassium: 50mg | Fiber: 1g | Sugar: 17g | Vitamin A: 111IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg | Blue WW Smartpoints: 7 | Green WW Smartpoints: 7 | Purple WW Smartpoints: 7
More Cranberry-Themed Recipes...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate This Recipe




Comments

  • Maurita wrote:

    These look yummy just confirming that the coconut is unsweetened?

    • Lori Lange wrote:

      If you can find unsweetened, I’d use that!

  • pat lundin wrote:

    Dont like coconut anything to use instead?

    • Lori Lange wrote:

      You can leave it out, but they might be a bit flatter bar.

  • Joline wrote:

    My mouth is watering just reading this! I love lemon, cranberries, and coconut! Can’t wait to try this recipe.

  • Linda Hielscher wrote:

    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. 🙂

  • sara dinapoli wrote:

    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~~

  • Nichole wrote:

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

  • Kelli Parisian wrote:

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