Best Cherry Coconut Bars Recipes

CHOCOLATE-CHERRY-COCONUT GRANOLA BARS

Steps:

• Line a 9x13-inch baking pan with a piece of parchment paper that is large enough to go up all sides of the pan.
• Combine oats, rice cereal, coconut, almonds, and cherries in a large mixing bowl and set aside.
• Combine honey, peanut butter, brown sugar, coconut oil, vanilla extract, and salt in a small saucepan. Heat over medium heat until brown sugar is melted; continue to simmer for 1 minute more. Pour heated mixture into the dry ingredients and stir to fully combine. Stir in chocolate chips.
• Pour granola into the prepared baking pan and press firmly with a nonstick spatula or lightly oiled hands to tightly compact and distribute evenly throughout.
• Refrigerate for 2 hours.
• Remove from the refrigerator and slice into 20 equal portions. Tightly wrap individually in plastic wrap or serve immediately.

CHERRY COCONUT BARS

Steps:

• In a small bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into a lightly greased 13x9-in. baking pan. Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire rack. , For filling, in a small bowl, combine the eggs, sugar and vanilla. Combine flour, baking powder and salt; add to the egg mixture and mix well. Stir in walnuts, cherries and coconut. Spread over crust. Bake for 20-25 minutes or until firm. Cool on a wire rack. Cut into bars.

CHERRY COCONUT BARS

Steps:

• In food processor, mix flour and confectioners' sugar.
• Add butter and pulse approximately 15 times, or until mixture resembles fine crumbs.
• Press in to a 9 inch square baking dish that has been sprayed with oil.
• Bake on 350°F for 12-15 minutes, or until lightly browned.
• Cool on wire rack.
• While crust is cooling, combine eggs, sugar and vanilla extract in food processor and blend well.
• Combine flour, baking powder and salt and add to egg mixture and blend until smooth.
• Add cherries, nuts and coconut and pulse until just blended.
• Spread over crust and bake on 350°F for 20-25 minutes or until firm.
• Refrigerate left overs-- if you have any.

CHOCOLATE CHERRY COCONUT ALMOND BARS

Steps:

• 1. Heat oven to 350°. Grease a 9 x 13" baking pan well. You may also parchment line the pan. Make sure to grease before lining with the parchment. Set baking pan aside.
• 2. drain the marachino cherries. Cut maraschino cherries into pieces aproximately 4 pieces per cherry. Place Cherry pieces between paper towels and squeeze out as much juice as possible.
• 3. Pour the can of condensed milk evenly over crust in pan. Sprinkle the almonds, and coconut over the condensed milk. Sprinkle with the chopped Cherries last. Pat down the mixture with your hands.
• 4. Place in 350°oven. Bake 30 to 40 minutes or until side edges are turning golden brown. Remove from oven.
• 5. Place chocolate chips in a bowl with the shortening. Cook on high for one minute. Stop microwave and Stir well. Place back in microwave for approximately 30 to 60 more seconds. Stir mixture again until completely melted. Drizzle mixture over the cookie bars. You can make a design or you can spread the chocolate completely over-the-top. You may garnish the top with sliced almonds and coconut at this point if desired. Place in the fridge until the chocolate sets up. Store outside of refrigeration. Cut into bars and enjoy..

EASY COCONUT CHERRY BARS

Steps:

• Heat oven to 350°F. Spray bottom only of 8-inch square pan with cooking spray.
• In large bowl, place cake mix. Cut in butter, using pastry blender (or pulling 2 table knives through mix in opposite directions), until mixture looks like coarse crumbs. Set aside 3/4 cup crumb mixture. Add egg to remaining crumb mixture in bowl, stirring just until blended. Press mixture in bottom of pan. Bake 15 minutes or until light golden brown around edges.
• Meanwhile, in small bowl, mix coconut, almonds and reserved crumb mixture; set aside. In small microwavable bowl, microwave preserves on High 45 to 60 seconds or until warm and slightly melted. Stir in dried cherries and almond extract. Spoon warm preserves over partially baked crust. Sprinkle with reserved coconut mixture.
• Bake 20 to 25 minutes longer or until golden. Cool on cooling rack 1 hour. Cut into 4 rows by 4 rows.

CHEWY COCONUT CHERRY BARS

Steps:

• Preheat oven to 350*.
• Combine flour, baking soda, oats and brown sugar.
• Cut in shortening until crumbly.
• Press into a 9 x 13 pan, and bake for 10 minutes.
• Beat eggs, brown sugar and almond extract thoroughly.
• In a separate cup, mix together the flour, baking powder and salt.
• Add to the egg/sugar mixture and blend well.
• Stir in the coconut, cherries and pecans.
• Spread evenly over crust.
• Bake for 25 minutes or until lightly brown.
• Cool completely before icing.
• Beat all icing ingredients together until smooth and creamy.
• Spread or over the baked mixture.
• Cut into squares.

CHERRY COCONUT BARS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• 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.
• Bake about 25 minutes.
• Meanwhile, lightly beat eggs and stir all remaining ingredients into the eggs. Spread over cooked base and bake about 25 minutes more. Cool.

CHERRY COCONUT BARS

Steps:

• Mix flour, butter and 3 tbsp sugar until smooth; spread in 8" pan and bake at 350 for 15 minutes.
• Blend together sugar and eggs; then add flour, baking powder and baking soda.
• Add vanilla, and the rest of the ingredients.
• Spread over top of cooked pastry.
• Bake at 350 for 25 minutes.
• Cool.

BAKED CHERRY COCONUT BARS

Steps:

• 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.

COCONUT-CHERRY-WHITE CHOCOLATE BARS

Steps:

• Preheat oven to 375°F.
• Cream the butter and both sugars with an electric mixer on medium speed until creamy.
• Add the eggs and vanilla; blend until smooth.
• Combine the flour, baking soda, and salt; gradually add to the butter mixture with the mixer now on low speed.
• Mix just until blended.
• Add the oats; stir until combined.
• Stir in 1 1/2 cups of the white chocolate chips, the coconut, and cherries; beat just until well mixed.
• Press the dough evenly into an ungreased 15 x 10 jelly-roll pan.
• Sprinkle the remaining white chocolate chips on top; bake 16-18 minutes, or until the edges are golden and the center is almost set.
• Cool completely on a wire rack before cutting into diamonds, squares, or strips.

COCONUT CHERRY BARS

Steps:

• Heat oven to 350°F. Grease 8- or 9-inch square pan.
• In medium bowl, mix 1 cup flour, the butter and powdered sugar with spoon until flour is moistened. Press mixture in pan. Bake 10 minutes.
• In medium bowl, beat eggs. Stir in remaining ingredients. Spread over baked layer.
• Bake 25 to 30 minutes or until golden brown. Cool completely, about 30 minutes. For bars, cut into 6 rows by 5 rows.

COCONUT CHERRY BARS

Steps:

• Combine flour and sugar; cut in butter until crumbly. Press into an ungreased 13x9-in. baking pan. Bake at 350° for 15-18 minutes or until lightly browned. For filling, combine brown sugar, flour, baking powder, salt; mix in eggs and vanilla. Drain cherries, reserving juice. Chop cherries; fold into batter along with walnuts. Pour over crust. Bake 20-25 minutes longer or until a toothpick inserted in the center comes out clean. Cool. For frosting, beat butter and sugar in a bowl. Gradually stir in 3-4 tablespoons reserved cherry juice until frosting reaches desired spreading consistency. Frost bars; sprinkle with coconut.

CHERRY CHOCOLATE COCONUT BARS

Steps:

• Preheat oven to 350. Spray or lightly grease a 13x9x2 inch baking pan. In bowl or food processor, combine 1 C flour, confectioners sugar, and cut in butter until crumbly. Spread evenly in pan and press down. Bake 10-12 minutes, until lightly browned. Set aside to cool slightly.
• Combine eggs, sugar and vanilla in a bowl, then add flour, baking powder and salt. Stir in chips, cherries and coconut. Spread over crust. Bake 20-25 minutes, until firm. Cool, and then cut into bars.

MAKEOVER CHERRY COCONUT BARS

Steps:

• In a food processor, place flour and confectioners' sugar; cover and process until blended. Add butter; cover and pulse 15 times or until mixture resembles fine crumbs. Press into a 9-in. square baking pan coated with cooking spray. Bake at 350° for 12-15 minutes or until lightly browned. Cool on a wire rack., For filling, combine the egg, egg whites, sugar and vanilla in a bowl. Combine the flour, baking powder and salt; add the egg mixture. Stir in cherries, nuts and coconut. Spread over crust. Bake for 20-25 minutes or until firm. Cool on a wire rack. Cut into bars. Refrigerate leftovers.

CHERRY COCONUT BARS

Steps:

• Mix together 1 cup flour, butter and powdered sugar. Mix until smooth. Spread in 9 x 13-inch baking dish. Bake at 350°F for 6 minutes. Beat eggs in mixing bowl and add remaining ingredients, mixing well. Spread over crust. Bake for another 20-25 minutes.