Line a 13x9 baking dish with parchment paper or aluminum foil. This will help with easy removal later and ensure the bars don’t stick.
Melt ¾ cup unsalted butter in a microwave-safe dish. Pour it into a mixing bowl of your stand mixer. Adding the melted butter warm helps it blend better with the sugar.
Add 1 ½ cups packed brown sugar and stir until well combined. The mixture should be smooth with no lumps.
Let the mixture cool to room temperature before proceeding to the next step. This is crucial for mixing in the eggs properly without cooking them.
Add 2 large eggs and ¾ teaspoon vanilla extract. Beat until completely combined and fluffy.
In a medium mixing bowl, whisk together the dry ingredients: 2 ¼ cups all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon salt, ⅛ teaspoon ground cinnamon, and ⅛ teaspoon ground cloves. This mixture will help the bars rise just right.
With the mixer on low, gradually add the dry ingredients to the wet mixture. Mix until just combined, being careful not to overmix.
When there are still a few lumps of flour in the batter, gently fold in ½ cup dried cranberries, 6 oz white chocolate chips, and ½ cup shredded coconut. This adds texture and bursts of flavor in each bite.
Spread the batter evenly in the prepared baking dish. Make sure it’s leveled out to ensure even baking.
Bake in a preheated oven at 350 degrees Fahrenheit for 18 to 20 minutes. The edges should be set, and the center may still look a little soft. Pull them out at this stage to avoid a tough bar.
Cool completely in the pan on a wire rack. This cooling process helps them firm up and makes slicing easier.
Meanwhile, melt 6 oz white chocolate with ½ tablespoon coconut oil in a microwave-safe bowl. Stir until smooth.
For the frosting, beat 1 oz cream cheese until smooth.
Add 1 cup powdered sugar and beat until fluffy. The frosting should be light and airy.
Add half of the melted chocolate and mix to combine.
Stir in half of the ½ cup shredded coconut. This gives the frosting a lovely texture.
Spread the frosting over the cooled blondies evenly.
Sprinkle with the remaining ½ cup dried cranberries and the rest of the ½ cup shredded coconut.
Drizzle the remaining melted chocolate over the top for that finishing touch.
Cut into triangles and enjoy! These bars are best stored in the refrigerator to maintain freshness.
