Cherry Coconut Bars Recipe

Introduction

Cherry Coconut Bars are a delightful treat combining a buttery graham cracker crust with a sweet, chewy coconut topping studded with maraschino cherries. These bars are perfect for summer gatherings or anytime you crave a tropical-inspired dessert.

Ingredients

• 1 cup unsalted butter, melted
• 1 cup graham cracker crumbs
• 2/3 cup brown sugar, packed
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 cups sweetened shredded coconut
• 28 ounces sweetened condensed milk
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 2 cups maraschino cherries

Instructions

1. Step 1: Preheat your oven to 325°F (163°C) and spray a 9×13-inch baking dish with baking spray.
2. Step 2: In a large mixing bowl, combine the melted butter, graham cracker crumbs, and brown sugar. Stir until well blended.
3. Step 3: Add the flour, baking powder, and salt to the bowl and mix just until combined. Press this mixture evenly into the bottom of the prepared baking dish to form the crust.
4. Step 4: In the same mixing bowl, add the shredded coconut, sweetened condensed milk, vanilla extract, and almond extract. Mix thoroughly to combine.
5. Step 5: Chop the maraschino cherries and gently pat them dry with paper towels to remove excess syrup. Fold the cherries into the coconut mixture.
6. Step 6: Spread the cherry coconut topping evenly over the graham cracker crust.
7. Step 7: Bake in the preheated oven for 30 to 40 minutes, or until the top is slightly browned.
8. Step 8: Remove from oven and allow to cool completely. Refrigerate the bars for at least 3 hours before cutting and serving to ensure they set properly.

Tips & Variations

• For extra texture, add chopped nuts like pecans or walnuts into the topping mixture.
• Substitute dried cherries for maraschino cherries if you prefer a less sweet, more natural flavor.
• Make sure to pat the cherries dry to prevent excess moisture from making the bars soggy.
• Use parchment paper to line the baking dish for easier removal and cleaner cuts.

Storage

Store the cherry coconut bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months; thaw them overnight in the fridge before serving. For best texture, serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cherries instead of maraschino cherries?

Fresh cherries can be used but they contain more moisture, which may affect the texture. If using fresh, pit and chop them, then gently drain any excess juice before adding to the topping mixture.

Why do I need to refrigerate the bars before serving?

Refrigerating allows the bars to set fully, making them easier to cut and helping the flavors meld together for a more satisfying taste and texture.

Cherry Coconut Bars Recipe

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★★★★★

4.5 from 67 reviews

Delicious Cherry Coconut Bars featuring a buttery graham cracker crust topped with a luscious mix of sweetened shredded coconut, sweetened condensed milk, vanilla and almond extracts, and maraschino cherries. Baked until golden and chilled to perfection, these bars offer a sweet, chewy treat perfect for dessert or a festive snack.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 3 hours 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Graham Cracker Crust:

• 1 cup unsalted butter, melted
• 1 cup graham cracker crumbs
• 2/3 cup brown sugar, packed
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Cherry Coconut Topping:

• 4 cups sweetened shredded coconut
• 28 ounces sweetened condensed milk
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 2 cups maraschino cherries, chopped and patted dry

Instructions

1. Prepare the Oven and Pan: Preheat your oven to 325°F (163°C) and spray a 9×13 inch baking dish with baking spray to prevent sticking.
2. Make the Crust Mixture: In a large mixing bowl, combine the melted butter, graham cracker crumbs, and brown sugar. Stir well until the mixture is evenly blended.
3. Add Dry Ingredients to Crust: Add the flour, baking powder, and salt to the butter mixture, stirring just until combined. Avoid overmixing to keep the crust tender.
4. Press Crust into Pan: Evenly press the crust mixture into the bottom of the prepared baking dish to form a firm, even layer.
5. Prepare Coconut Topping: In the same mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and almond extract. Mix thoroughly until well combined.
6. Add Chopped Cherries: Gently fold the chopped and dried maraschino cherries into the coconut mixture to distribute evenly.
7. Assemble and Bake: Spread the coconut and cherry topping mixture evenly over the graham cracker crust in the baking dish.
8. Bake: Place the dish in the preheated oven and bake for 30 to 40 minutes, or until the topping is slightly browned and set.
9. Cool and Refrigerate: Remove from oven and allow the bars to cool completely on a wire rack. Once cool, refrigerate for at least 3 hours to set before slicing and serving.

Notes

• Ensure cherries are well-drained and patted dry to prevent excess moisture in the topping.
• Press the crust firmly to avoid crumbling when sliced.
• For easier slicing, chill bars thoroughly before cutting.
• Store bars in an airtight container in the refrigerator for up to 5 days.
• Optional: Sprinkle extra shredded coconut on top before baking for added texture.

Keywords: cherry coconut bars, graham cracker crust dessert, baked coconut bars, sweet coconut and cherry dessert