Description
These Cherry Coconut Bars have a buttery shortbread topped with a sweet and chewy coconut cherry filling. Perfect for a BBQ, 4th of July party, or with a cup of coffee!
Ingredients
Scale
Crust
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup salted butter, cold and cubed
Filling
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 cup all-purpose flour
- 1/2 cup chopped walnuts
- 1/2 cup chopped maraschino cherries
- 1/2 cup sweetened flaked coconut
Instructions
- Crust: Preheat the oven to 350°F. Line a 9X9-inch pan with parchment paper and coat lightly with baking spray.
- In a medium bowl combine the flour and sugar. Add in the cubed butter and using a pastry cutter blend it together until it’s combined and crumbly. Then use your hands to press and squeeze the mixture until it holds together.
- Press the crust mixture into the prepared pan and bake for 12-13 minutes until lightly golden.
- Remove the pan from the oven and place on a wire rack to cool slightly while you prepare the filling.
- Filling: In a medium bowl mix together the granulated sugar, eggs, vanilla, baking powder, and salt using a rubber spatula until evenly combined and smooth. Add in flour and stir until just combined. Stir in walnuts, cherries, and coconut until evenly mixed.
- Spread the filling on top of the crust and bake for 20-25 minutes until set and lightly golden.
- Allow the bars to cool completely in the pan before cutting.
Notes
Store airtight at room temperature for up to 3 days.
