Yummiest Chewy Coconut Cranberry Bars: A Hug in Every Bite

There are certain aromas that just transport you back in time, and for me, the scent of coconut, almond, and sugar baking is one of them. It’s the smell of my grandmother’s kitchen, a place filled with warmth, laughter, and an endless supply of sweet treats. These chewy coconut cranberry bars, a recipe I’ve refined over the years, capture that exact feeling. The deep, comforting sweetness of the base, kissed with that subtle almond essence, is perfectly punctuated by the bright, tart burst of cranberries and a whisper of nutty crunch. They’re not just a dessert; they’re a deliciously nostalgic embrace.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 16 bars
• Yield: 1 (9×13 inch) pan
• Dietary Type: Can be adapted (see variations)

Ingredients

For the Base:

• 1 cup all-purpose flour
• ½ cup desiccated coconut
• ½ cup granulated sugar
• ¼ cup molasses
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ⅓ cup butter, gently melted

For the Topping:

• 2 large eggs, beaten
• ½ cup granulated sugar
• ¼ cup molasses
• ¾ teaspoon almond extract (or almond essence)
• 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ⅔ cup desiccated coconut
• ⅔ cup dried cranberries (pre-soak in lemon juice for extra tang, if desired)
• ½ cup chopped almonds or ½ cup sliced almonds

Equipment Needed

• 9×13 inch baking pan
• Mixing bowls (at least two)
• Whisk
• Rubber spatula or spoon
• Measuring cups and spoons
• Oven
• Cooling rack

Instructions

This recipe is wonderfully straightforward, designed to deliver maximum flavor with minimal fuss. Let’s get started by preheating your oven to a perfect 350 degrees F (175 degrees C). While the oven is warming up, prepare your 9×13 inch baking pan. I find greasing it well or lining it with parchment paper makes for the easiest removal of those glorious bars later on.

1. Prepare the Base:
In a medium mixing bowl, combine the 1 cup of all-purpose flour, ½ cup of desiccated coconut, ½ cup of granulated sugar, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Whisk these dry ingredients together until they are thoroughly blended. Next, pour in the ⅓ cup of gently melted butter and the ¼ cup of molasses. Mix everything together until it forms a crumbly texture.

2. Press the Base into the Pan:
Transfer this crumbly mixture into your prepared 9×13 inch pan. Using your fingers or the back of a spoon, firmly press the mixture evenly across the bottom of the pan. This creates the delightful, slightly chewy foundation for our bars.

3. Pre-bake the Base:
Place the pan into your preheated oven and bake for 10 minutes. This initial bake helps to set the base, ensuring it holds its shape before we add the topping.

4. Prepare the Topping:
While the base is pre-baking, it’s time to whip up the luscious topping. In a separate mixing bowl, whisk together the 2 beaten eggs, ½ cup of granulated sugar, ¼ cup of molasses, and ¾ teaspoon of almond extract (or essence). This mixture forms the creamy, sweet heart of the topping.

5. Combine Dry Topping Ingredients:
In a small bowl, whisk together the 2 tablespoons of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. This ensures these leavening agents and seasonings are evenly distributed.

6. Add Dry Ingredients to Wet:
Gradually stir the flour mixture into the egg mixture until just combined. Be careful not to overmix at this stage.

7. Incorporate the Stars of the Topping:
Now, fold in the ⅔ cup of desiccated coconut and the ⅔ cup of dried cranberries. The cranberries will add delightful pops of tartness, and the coconut brings a wonderful chewiness. Mix gently until everything is evenly distributed throughout the topping mixture.

8. Add the Topping to the Pan:
Carefully remove the partially baked crust from the oven. Pour the topping mixture over the warm crust, spreading it as evenly as possible. The key here, as noted by an astute reviewer, is to use a light hand when spreading. You don’t want to disturb the pre-baked base too much. A spatula or the back of a spoon can help, but be gentle.

9. Sprinkle with Almonds:
Evenly sprinkle the ½ cup of chopped or sliced almonds over the top of the topping. These will toast up beautifully and add a lovely textural contrast and nutty aroma.

10. Bake to Golden Perfection:
Return the pan to the oven and bake for an additional 25 minutes. You’re looking for the topping to be set and a beautiful medium golden brown. The edges should look slightly firm, and the center should be mostly opaque.

11. Cool and Serve:
Once baked, remove the pan from the oven and let the bars cool completely on a wire rack. This cooling period is crucial for them to set properly, making them easy to cut and enjoy.

Optional Lemon Frosting:
If you crave an extra layer of brightness, prepare the optional lemon frosting while the bars are cooling. In a small bowl, whisk together 1 cup of powdered sugar with 3 teaspoons of lemon or lime juice. Gradually add a tiny bit more juice or milk (a teaspoon at a time) until you achieve your desired consistency and a lovely tangy taste. Drizzle or spread this frosting over the cooled bars.

Expert Tips & Tricks

• Molasses Magic: The molasses is key to the chewy texture and deep flavor of these bars. If you’re new to using it, don’t be intimidated; it’s a pantry staple that adds incredible depth.
• Coconut Choice: While desiccated coconut is specified, you can experiment with sweetened or unsweetened varieties. Desiccated tends to absorb moisture and contribute to that characteristic chew.
• Cranberry Zing: For those who love an extra tart punch, pre-soaking the dried cranberries in a bit of lemon juice for about 15-30 minutes before adding them to the topping is a fantastic trick. Just drain them well before incorporating.
• Prevent Sticking: Parchment paper is your best friend when baking bars. Line your pan with it, leaving an overhang on the sides, which acts as handles to lift the entire baked slab out of the pan once cooled. This makes cutting much cleaner.
• Even Baking: Ovens can vary. If you notice your bars browning too quickly on one side, try rotating the pan halfway through the baking time.

Serving & Storage Suggestions

These chewy coconut cranberry bars are a dream served at room temperature. They hold their shape beautifully after cooling, making them perfect for slicing into neat squares. A dusting of powdered sugar or a drizzle of the optional lemon frosting adds a touch of elegance, but they are equally delightful in their unadorned glory.

Leftovers can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. If you wish to freeze them, wrap individual bars tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep well for up to 2 months. To enjoy frozen bars, simply thaw them at room temperature or gently warm them in a low oven.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	560.8 kcal
Total Fat	22.7 g	34%
Saturated Fat	11.9 g	59%
Cholesterol	89.1 mg	29%
Sodium	667.3 mg	27%
Total Carbohydrate	84.9 g	28%
Dietary Fiber	4 g	16%
Sugars	56.1 g	112% (Note: This is double the original’s 224% of daily value for 120% RDA for sugar, and reflects that the daily value for sugar is typically considered 50g, so 56.1g is 112% of that.)
Protein	7.6 g	15%

Nutritional information is an estimate and may vary based on ingredients and preparation.

Variations & Substitutions

• Gluten-Free: For a gluten-free version, substitute the all-purpose flour with a gluten-free all-purpose baking blend that contains xanthan gum. Ensure your baking powder is also gluten-free.
• Nut-Free: Omit the chopped or sliced almonds for a nut-free treat. You could substitute with toasted pumpkin seeds or sunflower seeds for a bit of crunch, or simply leave them out.
• Citrus Swap: While lemon juice is great for soaking cranberries, feel free to experiment with other juices like orange or even a splash of lime in the topping itself for a different citrus note.
• Spice It Up: Add a pinch of cinnamon or nutmeg to the base or topping for a warm, spiced undertone, especially lovely during the autumn months.
• Chocolate Lover’s Twist: A handful of chocolate chips (white or dark) folded into the topping mixture before baking can transform these into a delightful chocolate-cranberry-coconut bar.

FAQs

Q: Why are my bars not chewy?
A: Ensure you are using molasses, as it is crucial for the chewy texture. Overbaking can also lead to a drier, less chewy bar.

Q: Can I use fresh cranberries instead of dried?
A: Fresh cranberries are much tarter and have a higher moisture content. If you choose to use them, you’ll need to significantly increase the sugar in the topping and might need to adjust baking time, as they will release more liquid. Dried cranberries are recommended for this recipe’s intended texture and flavor.

Q: My topping looks runny. Is that normal?
A: The topping will appear quite wet before baking, but it will set up as it bakes. As long as you’ve followed the ingredient measurements, it should be fine.

Q: Can I make these bars vegan?
A: Yes, with a few substitutions! Replace the butter with a vegan butter alternative. For the topping, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or a commercial egg replacer, and ensure your sugar is vegan.

Q: How long does the optional lemon frosting last?
A: The lemon frosting is best used the same day it’s made, as it can become too thin or grainy if stored for extended periods. It’s intended to be a fresh, bright topping applied just before serving.

Final Thoughts

These Chewy Coconut Cranberry Bars are more than just a recipe; they’re an invitation to create moments of pure, unadulterated joy in your kitchen. They are the perfect companion to a cup of tea on a quiet afternoon, a welcome addition to a potluck, or simply a delightful treat to brighten any day. I encourage you to bake them, share them, and savor every wonderfully chewy, tangy, and coconutty bite. Let me know how they turn out – I always love hearing about your culinary adventures!