Press enter to see results or esc to cancel.

Cherry Coconut Bars recipe

These cookie bars feature a buttery shortbreadcrust topped with a filling made with maraschino cherries andcoconut.

Recipe: Cherry Coconut Bars

Base:1 cup all-purpose flour
1/4 cup powdered sugar
1/2 cup butter, softenedFilling:1/4 cup all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1/2 cup maraschino cherries, drained and chopped
1/2 cup sweetened, flaked coconut
1/2 cup finely chopped pecansPowdered sugar for sprinkling

  • Heat oven to 350°F (175°C).
  • For base, combine flour and powdered sugar.Blend in the butter with a pastry blender until mixture resemblescoarse crumbs. Press mixture firmly into an ungreased 9-inchsquare pan. Bake for 10 minutes.
  • For filling, combine flour, sugar, bakingpowder and salt in a small bowl. Add eggs, mixing well. Stirin cherries, coconut and nuts. Spread over pre-baked crust. Returnto oven and bake for 25 to 30 minutes more or until golden brownon top.
  • Cool completely on a wire rack. Sprinklewith powdered sugar and then cut into small bars.

    Makes about 2 dozen bars.

    Cherry Ripe Slice – Todd's Kitchen

    If the Cherry Coconut Bars recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    1 Comment


    I came across these bars while stationed at a Michigan Air Force base in 1964 and have been making them ever since. My children don’t think an event is special unless they are part of it. “I think these cherry coconut bars were easy to make and tasted good chewy, I baked them the full 25 min. The only problem I had was the bottom crumbled a little. How could I firm up the bottom?”

    Leave a Comment