July 10, 2011


This is a great combination of flavors between the sweetness of the coconut and the tartness of the cranberries.

Ingredients for crust:
  • 3/4 cup sugar
  • 1 1/2 cups flour
  • 1 1/2 sticks of butter, cold and cut into small cubes
Ingredients for topping:
  • 2 cups sweetened flaked coconut
  • 1 cup sweetened dried cranberries, soaked to plump them up and then drained
  • 3/4 cup firmly packed brown sugar
  • 1/3 cup flour
  • 3 eggs
  • 1 1/2 teaspoons vanilla
  • 1/4 teaspoon salt

Pre-heat oven to 350°F.

Combine sugar and flour in large bowl; cut in butter with pastry blender. Press evenly into an ungreased 13x9-inch baking pan. Bake for 15 minutes or until edges are lightly browned.

Combine all filling ingredients in large bowl; mix well. Spread over partially baked crust hot crust. Continue baking for 20 to 25 minutes or until golden brown.

Cool and cut into bars.

Click here for a printable version of this recipe from Culinary Collage.

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