In a small saucepan, combine the cranberries, sugar, water and lemon zest. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat; cool to room temperature.
Meanwhile, in a small bowl, beat butter and brown sugar until crumbly, about 2 minutes. Combine the flour, oats, salt and baking soda; gradually add to creamed mixture and mix well. Set aside 1 cup for topping; press remaining crumb mixture into a greased 13x9-in. baking dish.
Bake at 400° for 10-12 minutes or until lightly browned. Spread cranberry mixture over crust. Combine the coconut, pecans and reserved crumb mixture; sprinkle over filling. Bake 18-20 minutes longer or until filling is set.
Cool on a wire rack. Refrigerate for at least 2 hours. Cut into bars.