Baked Cherry Coconut Bars Recipe

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Baked Cherry Coconut Bars Recipe

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These crumbly treats have a shortbread-like crust and a gooey cherry, coconut and chopped nut filling that makes them a favorite with family and friends.—Kathleen Hackford, West Seneca, New York
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling

Ingredients

  • 1 cup all-purpose flour
  • 3 tablespoons confectioners' sugar
  • 1/2 cup cold butter
  • FILLING:
  • 2 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup chopped walnuts
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup quartered maraschino cherries

Directions

In a bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into an ungreased 9-in. square baking pan. Bake at 350° for 15-20 minutes or until lightly browned. Cool on a wire rack.
For filling, combine the eggs, sugar and vanilla in a bowl. Combine the flour, baking powder and salt; add the egg mixture. Stir in nuts, coconut and cherries. Spread over crust. Bake for 20-25 minutes or until firm. Cool on a wire rack. Cut into bars. Refrigerate leftovers. Yield: 1 dozen.
Originally published as Cherry Coconut Bars in Light & Tasty October/November 2004, p11

Nutritional Facts

1 each: 284 calories, 15g fat (7g saturated fat), 56mg cholesterol, 178mg sodium, 35g carbohydrate (0 sugars, 1g fiber), 4g protein.

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  • 1 cup all-purpose flour
  • 3 tablespoons confectioners' sugar
  • 1/2 cup cold butter
  • FILLING:
  • 2 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup chopped walnuts
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup quartered maraschino cherries
  1. In a bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into an ungreased 9-in. square baking pan. Bake at 350° for 15-20 minutes or until lightly browned. Cool on a wire rack.
  2. For filling, combine the eggs, sugar and vanilla in a bowl. Combine the flour, baking powder and salt; add the egg mixture. Stir in nuts, coconut and cherries. Spread over crust. Bake for 20-25 minutes or until firm. Cool on a wire rack. Cut into bars. Refrigerate leftovers. Yield: 1 dozen.
Originally published as Cherry Coconut Bars in Light & Tasty October/November 2004, p11

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