Yummiest Chewy Coconut Cranberry Bars

• Base
• flour↗1 cup
• desiccated coconut↗1⁄2 cup
• sugar↗1⁄2 cup
• molasses (Melasse in German)↗1⁄4 cup
• baking soda↗1⁄2 teaspoon
• salt↗1⁄4 teaspoon
• butter, gently melted↗1⁄3 cup
• Topping
• eggs, beaten↗2
• sugar↗1⁄2 cup
• molasses↗1⁄4 cup
• almond extract or 3/4 teaspoon almond essence↗3⁄4 teaspoon
• flour↗2 tablespoons
• baking powder↗1 teaspoon
• teaspoon salt↗1⁄2
• cup desiccated coconut↗2⁄3
• cup dried cranberries (pre-soak them in lemon juice if you like 'tangy'!)↗2⁄3
• cup chopped almonds or 1/2 cup sliced almonds1⁄2

Step-by-step instructions

1. 1

   Preheat oven. Mix flour, coconut, sugar, soda and salt. Add butter and molasses and mix until crumbly.

2. 2

   Press mixture into greased (or baking-paper lined) 9�x13� (23cmx33cm) pan.

3. 3

   Bake at 350 degrees F (175 degrees C) for 10 minutes.

4. 4

   Stir sugar, molasses and almond extract into beaten eggs.

5. 5

   Mix together flour, baking powder and salt and stir into egg mixture.

6. 6

   Add coconut and cranberries and mix.

7. 7

   Pour over crust, spreading evenly. Sprinkle with almonds.

8. 8

   Bake at 350 F (175 C) for 25 minutes or until medium brown.

9. 9

   Cool and ice with lemon frosting (optional).

10. 10

    (Optional) Lemon frosting: Whisk 1 cup powdered sugar with 3 tsp of lemon or lime juice. Add a bit of milk or more juice to achieve the taste and consistency you prefer.

11. 11

    NOTE (for first reviewer): You need not cool the bottom layer after first bake - just dollop the topping over it and be very careful in spreading or flattening it, use a light hand. Thanks for trying it. Glad you liked the taste.