½cupfinely chopped macadamia nuts(can also use hazelnuts or pecans)
1¼cupsgranulated white sugar
1tablespoonfinely grated orange zest
½cupfinely chopped cranberries
½cupchopped macadamia nuts
PREPARE THE CRUST:
Preheat the oven to 350 degrees F. Stir together the flour and sugar in a mixing bowl. Cut in the butter with a pastry blender or two knives until the mixture resembles coarse crumbs. Stir in the nuts. Press the crust mixture into the bottom of an ungreased 9x13-inch baking pan. Bake for 10 to 15 minutes or until the crust is lightly browned around the edges. Keep the oven pre-heated at 350.
ADD THE FILLING AND TOPPING:
Combine all of the filling ingredients in a mixing bowl. Whisk together until well- combined. Pour the filling over the hot crust. Sprinkle with cranberries, coconut and nuts.
Bake for 30 minutes or until golden brown. Cool slightly in pan on wire rack. Cut into bars while warm. Cool completely in pan.
I like to use fresh cranberries (easiest to chop when they are frozen), but you can sub dried cranberries, if you'd like.