To Die For Cranberry Coconut Squares Recipes

COCONUT CRANBERRY BARS

Coconut Cranberry Bars image

"I begged a neighbor for the recipe after tasting these yummy bars at a coffee she hosted," recalls Dolly McDonald of Edmonton, Alberta. "The colors make them real eye-pleasers, too!"

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 7

Ingredients

1-1/2 cups graham cracker crumbs
1/2 cup butter, melted
1-1/2 cups white baking chips
1-1/2 cups dried cranberries
1 can (14 ounces) sweetened condensed milk
1 cup sweetened shredded coconut
1 cup pecan halves

Steps:

Preheat oven to 350°. Mix cracker crumbs and melted butter until crumbly; press onto bottom of a greased 13x9-in. baking pan. In a large bowl, mix remaining ingredients; spread gently over crust., Bake until edges are golden brown, 25-28 minutes. Cool completely on a wire rack. Cut into bars.

Nutrition Facts : Calories 160 calories, Fat 9g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 74mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

CRANBERRY COCONUT BARS

Cranberry Coconut Bars image

Provided by Food Network

Categories dessert

Time 1h20m

Yield 12 servings

Number Of Ingredients 15

Ingredients

6 tablespoons cold unsalted butter, cut into pieces
1/2 cup light brown sugar
1/2 teaspoon kosher salt
1 cup all-purpose flour
1/2 cup finely chopped pecans
1 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
2 large eggs, beaten
1 tablespoon whole or 2 percent milk
1 tablespoon vanilla extract
1 tablespoon freshly grated orange rind
1 cup fresh or if unavailable, frozen cranberries, coarsely chopped (if using frozen, chop berries while still frozen)
1/2 cup flaked coconut, sweetened
1/2 cup coarsely chopped pecans

Steps:

Crust: Preheat the oven to 350 degrees F. In a mixing bowl, combine the butter, sugar, and salt and mix well. Gradually add the flour, mixing to combine. Stir in the pecans. Press the mixture into the bottom of an ungreased 9-inch square baking pan. Bake 15 to 20 minutes, until browned.
Filling: In a mixer, combine the sugar, flour, and baking powder and mix well. Add the eggs, milk, vanilla, and zest and mix well. Fold in the cranberries, coconut, and pecans. When the crust is baked, remove from the oven and spread the filling over it. Return to the oven and bake an additional 30 minutes. Cool in the pan on a wire rack. Cut into bars for serving.

TO-DIE-FOR CRANBERRY COCONUT SQUARES

To-Die-For Cranberry Coconut Squares image

Make and share this To-Die-For Cranberry Coconut Squares recipe from Food.com.

Provided by Redsie

Categories Bar Cookie

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup butter (softened)
1/4 cup granulated sugar
1 cup flour
1 pinch salt
1 cup granulated sugar
2 tablespoons flour
1/2 teaspoon baking powder
1 pinch salt
1 large egg
1 large egg white
1/4 cup fresh lemon juice
1 1/2 cups fresh cranberries or 1 1/2 cups frozen cranberries
1/2 cup shredded coconut
powdered sugar, for sprinkling (optional)

Steps:

Preheat oven to 350?F. Spray 8x8-inch pan with nonstick spray.
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.
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.
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.
Sprinkle with powdered sugar, if using, before cutting into squares.

Nutrition Facts : Calories 143.2, Fat 4.3, SaturatedFat 2.9, Cholesterol 20.8, Sodium 67, Carbohydrate 25.2, Fiber 0.8, Sugar 17.4, Protein 1.7

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