Ingredients for Cranberry Pecan Macadamia Coconut Bars With Orange Glaze
- 1/2 cup all-purpose flour
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup powdered sugar
- pinch orange zest
- 2 tablespoons orange juice
- 1 cup sweetened shredded coconut
- 1 cup pecan halves
- 1 cup dried cranberries
- 2 large eggs
- 1 teaspoon vanilla extract
- Baking Powder
- Salt
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cranberry Pecan Macadamia Coconut Bars With Orange Glaze? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Cranberry Pecan Macadamia Coconut Bars With Orange Glaze
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, combine 1 cup of sweetened shredded coconut, 1 cup of pecan halves, 1 cup of dried cranberries, and ½ cup of all-purpose flour. Mix well.
- In a separate bowl, cream together ½ cup (1 stick) of unsalted butter, softened, and ¾ cup of packed light brown sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon of vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Press the mixture evenly into the prepared baking pan.
- Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let the bars cool completely in the pan before adding the glaze.
- For the glaze: In a small bowl, whisk together ½ cup of powdered sugar, 2 tablespoons of orange juice, and a pinch of orange zest until smooth.
- Pour the glaze evenly over the cooled bars.
- Let the glaze set for at least 30 minutes before cutting into squares.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
44g
Fat
13g
Carbs
4g
