Cranberry Macadamia Coconut Bars
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These Cranberry Macadamia Coconut Bars are festive, easy to make, and full of bright holiday flavor. The combination of tart cranberries, sweet coconut, and rich nuts creates a memorable flavor in every bite. This is a delicious and unique holiday baking option that is simple to prepare and easy to share.
It seems like every holiday season I end up making a new cranberry dessert bar here on Inspired by Charm. So in true tradition, I am back with another one. These Cranberry Macadamia Coconut Bars are bright and sweet with a little salty richness from those macadamias, and I honestly think they might be my new favorite. (Shh, don’t tell the others.) The flavor combination is so good, and I love the mix of textures happening in each bite. I had one every night for a week with a cup of tea. Such a treat!
They also feel a little gourmet, which makes them a fun treat for the holiday season. It is the kind of thing you would happily buy at a cute little bakery, but it’s surprisingly simple to put together at home. Love that!
You can serve these all through December, but they also work beautifully in November and even into January. Think holiday cookie tray! Or, move over pumpkin pie, this could become a Thanksgiving dessert everyone will be talking about! This is one of those easy recipes that feels like a win every single time, and I really think you are going to love them. Let’s get into the details.
Why You’ll Enjoy This Recipe
- The combination of cranberries, coconut, and macadamia nuts creates a flavor profile that feels both nostalgic and a little elevated. It is familiar enough for holiday gatherings, but the macadamias bring something pleasantly unexpected.
- The texture is such a highlight. You get a tender crust, chewy coconut, juicy bursts of cranberry, and a little crunch from the nuts. Every bite feels interesting and balanced.
- This is the kind of recipe that works for a lot of occasions. It feels festive for Christmas, but also makes sense for Thanksgiving dessert plates, January brunch trays, or simple winter snacking at home. It is an easy dessert that moves comfortably through the entire season.
Ingredients
Before I walk you through the recipe for these festive dessert bars, let’s gather up all the ingredients you’ll need.
- All purpose flour – Gives the crust its structure so it bakes up sturdy enough to hold the topping without getting soggy.
- Sugar – Adds sweetness to both the crust and the topping while also helping everything brown and caramelize slightly in the oven.
- Salted butter – Creates a rich buttery crust that has just enough salt to balance out the sweetness.
- Macadamia nuts – These have a naturally creamy flavor and crisp bite which adds richness and a little luxury to these bars. Of course, you can use another nut if you prefer.
- Eggs – Help set the topping as it bakes so it slices cleanly and holds together.
- Milk – Adds moisture to the topping so it stays soft and tender after baking.
- Orange zest – Brightens everything up and adds subtle citrus fragrance that pairs beautifully with cranberry.
- Vanilla – Rounds out the flavor and ties the fruit, coconut, and butter together in a gentle warm way.
- Fresh cranberries – Bring tartness and color which helps keep the bars from feeling overly sweet. I chop mine in a food processor, which makes it really easy.
- Shredded coconut – Adds chewiness, sweetness, and texture helping these bars feel full and festive.
How To Make
And with all of our ingredients assembled, I think we’re ready to bake these Cranberry Macadamia Coconut Bars. I’ll walk you through the steps below. I’ve also provided a full ingredient list and instructions in the printable recipe card below.
- Begin by preheating your oven to 350 degrees F. Then line a 13×9-inch baking pan with parchment paper letting the paper hang over the long sides. Set the pan aside.
- In a medium bowl, combine the flour with 3/4 cup of the sugar. Add the butter and cut it into the mixture with a pastry blender until it looks sandy with small pieces. Stir in 1/2 cup of the chopped nuts. Pat this mixture into the prepared pan forming an even base. Bake for 10 to 15 minutes or until the edges start to look lightly toasted.
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- While the crust bakes, mix the remaining 1 1/4 cups sugar with the eggs, milk, orange zest, and vanilla in a separate medium bowl. Give it a good stir so everything blends together.
- When the crust comes out of the oven, gently pour this topping mixture over it while it is still hot. Scatter the remaining 1/2 cup nuts along with the cranberries and coconut evenly over the top.
- Return the pan to the oven and bake for about 30 minutes more or until the top looks set and has a light golden color.
- Cool in the pan on a wire rack. Once completely cool, lift the bars out using the parchment handles and cut into 24 bars.
Frequently Asked Questions
How do I get neat, bakery style squares?
Let the bars cool completely, then chill for 30 to 60 minutes. Lift out with the parchment, use a sharp knife, and wipe the blade between cuts.
Can I make these ahead, and how should I store them?
Yes, you can make these ahead. To store, put them in an airtight container at room temperature for up to two days or refrigerate for up to five days. They freeze well for up to two months; layer with parchment and thaw in the fridge.
Can I swap ingredients or add a twist?
Absolutely. Try pecans, pistachios, or almonds in place of macadamias. Add a white chocolate drizzle, bump up the orange zest, or switch to lemon zest. A small splash of almond extract pairs nicely with the coconut.
More Festive Dessert Bars You’ll Love
- Sugar Cookie Cheesecake Bars
- Cranberry Pumpkin Bars
- Gingerbread Cookie Bars
- The Ultimate Cranberry Bars
- Salted Caramel Apple Cheesecake Bars
If you are already planning holiday menus or building your list of treats for December, this Cranberry Macadamia Coconut Bars recipe is one to add near the top. I think you’re going to love them. I hope you’ll give this one a try. If you do, I’d sure love to know what you think. Please stop back and leave a comment and a 5-star rating below.
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Cranberry Macadamia Coconut Bars
Ingredients
- 1 1/4 cups all-purpose flour
- 2 cups sugar divided
- 1/2 cup salted butter
- 1 cup chopped macadamia nuts
- 2 eggs beaten
- 2 tablespoons milk
- 1 teaspoon orange zest
- 1 teaspoon vanilla
- 1 cup finely chopped fresh cranberries
- 1/2 cup shredded coconut
Instructions
- Begin by preheating your oven to 350 degrees F. Then line a 13×9-inch baking pan with parchment paper letting the paper hang over the long sides. Set the pan aside.
- In a medium bowl, combine the flour with 3/4 cup of the sugar. Add the butter and cut it into the mixture with a pastry blender until it looks sandy with small pieces. Stir in 1/2 cup of the chopped nuts. Pat this mixture into the prepared pan forming an even base. Bake for 10 to 15 minutes or until the edges start to look lightly toasted.
- While the crust bakes, mix the remaining 1 1/4 cups sugar with the eggs, milk, orange zest, and vanilla in a separate medium bowl. Give it a good stir so everything blends together.
- When the crust comes out of the oven, gently pour this topping mixture over it while it is still hot. Scatter the remaining 1/2 cup nuts along with the cranberries and coconut evenly over the top.
- Return the pan to the oven and bake for about 30 minutes more or until the top looks set and has a light golden color.
- Cool in the pan on a wire rack. Once completely cool, lift the bars out using the parchment handles and cut into 24 bars.