Cherry Coconut Bars Recipe -
Cherry Coconut Bars Recipe

Cherry Coconut Bars

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"Shortbread-type base with a coconut, nuts, and cherry meringue-type topping"

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings


  1. Preheat oven to 350 degrees F (180 degrees C).
  2. With your hands, mix together 1 cup flour, butter and confectioners sugar until smooth. Spread thinly (with fingers) on bottom of 8 x 8 x 2 inch square pan.
  3. Bake about 25 minutes.
  4. Meanwhile, lightly beat eggs and stir all remaining ingredients into the eggs. Spread over cooked base and bake about 25 minutes more. Cool.
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Reviews More Reviews

Most Helpful Positive Review
Oct 24, 2002

Excellent flavor! Bake the base for 15-20 minutes before adding the remaining ingredients. Bake until golden brown on top. Cool on wire rack. Cut with a sharp knife and sprinkle with confectioners' sugar.

Most Helpful Critical Review
Mar 28, 2006

This is much better with toasted slivered almonds instead of walnuts, and real cherries instead of maraschinos.


19 Ratings

Dec 23, 2006

This has been a bar I've made for years. My husband has to have it every Christmas. I too double the recipe. I also bake the crust for a 20 minutes. I found it works well to lower the temperatue of the oven to 325 degrees during the last ten minutes of baking. Then the edges don't get so brown. compared to the outside edges

Feb 04, 2005

Also one of my favorite childhood recipes. The only problem is that they go too quickly. I like to double to recipe and make it in a 13x9 inch pan.

Jan 03, 2011

The first time I made these I thought they were wonderful. I love coconut and cherry mixed together. May try a batch with almonds next time.

Jun 22, 2009

These are yummy. I used almost 3/4 cup cherries. as another reviewer suggested, I used almonds (did not have real cherries). Does anyone have an opinion, which is better- sour or sweet?? I rated it a 4 star- recipe did not state whether butter should be cold or soft, and it was not ready after baking 25 min. I baked it til golden brown with great results- a delicate, crispy layer on top-soft and chew in the middle. UPDATE: I tried it with fresh sweet cherries. The batter looked so wet-so I added 1/8-1/4 cup flour. A mistake! It came out too dense-like a heavy cake. Still a great recipe. Next time: It will be sour cherries- with no extra flour.

Jan 12, 2006

Great bars, they received lots of good comments. Only thingid that the crust had a hard time staying together when taken out of the pan. Let it cool completely!!

Dec 27, 2008

Very good, but I had to cook them longer than the recipe stated.


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  • Calories
  • 275 kcal
  • 14%
  • Carbohydrates
  • 34.4 g
  • 11%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 14.3 g
  • 22%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 144 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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