Preheat oven to 350℉

• Butter a 9x9-inch square or 9x13-inch quarter sheet pan. Line the bottom and two opposite sides with parchment paper, leaving an overhang on the two opposite sides. The overhang will serve as handles to unmold the bars.
• In a large bowl, stir together the oats, coconut, ginger, dried cranberries and salt.
• In a medium saucepan put the butter, brown sugar and honey and bring to a boil, stirring occasionally. When the bubbles cover the entire surface, remove the pan and pour the mixture over the dry ingredients, stirring to that everything is well coated. Pour the mixture into the prepared pan and use a spatula to press it down evenly and smooth the top. Sprinkle the sesame seeds over the surface.
• Bake for 22 to 25 minutes, until they are golden brown. DO NOT bake them longer, even though they are soft to the touch, they will firm up as they cool.
• Remove from the oven and let they sit for 5 minutes to firm up. Run a table knife around the edges of the pan and with a dough scraper, score 16 squares. Let them cool in the pan until they are room temperature.
• Using the parchment paper as handles, carefully lift them onto a cutting board. Using a chef's knife, cut through the marks you scored.