Food You Can Eat: Coconut Cranberry Pecan Bars

Sweet, crunchy, and chewy

This recipe from Taste of Home pushes the healthy eating boundaries, but it was a hit. I found it to be a bit too sweet (blasphemy).


1 cup plus 2 tablespoons all-purpose flour, divided

  • 2 tablespoons plus 1-1/4 cups sugar, divided
  • 1/4 cup cold butter
  • 2/3 cup chopped pecans, divided
  • 1 large egg
  • 2 large egg whites
  • 2 tablespoons fat-free milk
  • 1 tablespoon grated orange zest
  • 1 teaspoon vanilla extract
  • 1 cup chopped fresh or frozen cranberries
  • 1/3 cup sweetened shredded coconut
  • 1 cup confectioner’s sugar
  • 1-2 tablespoons water


In a large bowl, combine 1 cup flour and 2 tablespoons sugar. Cut in butter until crumbly. Stir in 1/3 cup pecans. Press into an ungreased 13×9-in. baking pan. Bake at 350° for 15 minutes or until set.

Meanwhile, in a large bowl, combine the egg, egg whites, milk, orange zest, vanilla and remaining flour and sugar. Fold in the cranberries, coconut and remaining pecans. Spread over warm crust. Bake 25-30 minutes longer or until top is golden. Cool on a wire rack.

Mix confectioner’s sugar and water into a light glaze and drizzle over the top of the bars.

Nutrition per serving:

  • 119 Calories per bar
  • 18g Carbohydrate
  • 5g Fat
  • 2g Protein
  • Diabetic Exchange 1 starch, 1 fat
  • Elliecoo Rating: ★★★★
About Elliecoo 523 Articles
Four dogs, one partner. The dogs win.


    • @luigi-vuoto, Keitel’s A1C went from over 10 to 7 in six months – the healthy food stuff is working (still need it to get down to 5). Point being, these recipes are not terrible for the blood sugar or the heart. And I would dearly love to send you a box of home baked goodies.

      • I would would love a home-baked care package from you, Ellie, but they’d never make it past my official food-taster.  She’d finish them off long before they made it to me.

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