Ingredients
1 cup plus 2 tablespoons all-purpose flour, divided2 tablespoons plus 1-1/4 cups sugar, divided1/4 cup cold butter2/3 cup chopped pecans, divided1 large egg2 large egg whites2 tablespoons fat-free milk1 tablespoon grated orange zest1 teaspoon vanilla extract1 cup chopped fresh or frozen cranberries1/3 cup sweetened shredded coconut
Preparation
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 13x9-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.
