Cherry Coconut Bars are rich, chewy dessert bars with a tropical-inspired topping! Easy to make and perfect for potlucks. Try them today!
These Bar Recipes are perfect to feed a crowd. They’re easy to throw together in a matter of minutes, and then you can keep them in the pan to easily take with you to a party or bake sale. Try making my Blueberry Crumb Bars, or Strawberry Bars.
Sabrina’s Cherry Coconut Bars Recipe
These cherry bars have the perfect blend of textures and flavors all baked into one square. They’re the perfect treat to bring along to serve at the dessert buffet for a potluck because they’re delicious, easy for everyone to serve themselves, and they don’t make a mess.
Recipe Card
Ingredients
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
Instructions
- Preheat oven to 325 degrees and spray a 9×13 baking dish with baking spray.
- To a large mixing bowl add the butter, graham cracker crumbs, and brown sugar.
- Stir until well combined, then add in the flour, baking powder, and salt until just combined.
- Press mixture into the bottom of the baking dish.
- To the mixing bowl add the coconut, condensed milk, vanilla, and almond extract and mix well.
- Chop the maraschino cherries and pat dry with paper towels.
- Mix gently into coconut topping and spread mixture over graham cracker crust.
- Bake for 30-40 minutes until slightly browned.
- Cool completely then refrigerate for at least 3 hours before serving.
Nutrition
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Sabrina Tips
Put the graham crackers in a food processor and pulse until they’re broken into crumbs. When assembling the crust, I make sure to take my time pressing the base evenly, so it bakes firm and holds together for a better slice!
Table of contents
About this Recipe
These unbelievable bars are made with a buttery graham cracker crust, sweet cherries, and amazing flaky coconuts. The coconut and maraschino cherries are mixed with sweetened condensed milk, vanilla, and a little bit of almond extract. The vanilla and almond extract add a nice, comforting flavor to the sweet and tart cherry and coconut mixture.
Pairing Suggestions
For a more indulgent dessert, serve these coconut and cherry bars with a scoop of Vanilla Ice Cream on top, or drizzle on some Hot Fudge. The rich toppings will pair amazingly with the sweet and refreshing flavor of the cherries.
How to Store
- Serve: Make sure to let the bars completely chill before storing them in the fridge.
- Store: You can cover the bars in plastic wrap or put them in an airtight container to store in the fridge for up to 3 hours.
- Freeze: To keep the squares for up to 3 months, store them in a freezer bag with the layers separated by parchment paper.
Variations
- White chocolate chips: For a sweet chocolate twist on these Coconut Cherry Bars, try sprinkling white chocolate chips over the top of the recipe.
- Cookie crust: Instead of graham crackers, you can make the buttery crust recipe with cookie crumbs. Vanilla wafers or Oreos would both work well.
- Berries: You can also try exchanging the cherries for other kinds of berries like cranberries, raspberries, blueberries, or strawberries.
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These photos were in a previous version of this post
These are so decadent! The combination of the shortbread-style crust and the sweet cherry topping is a winner.
I’m so happy you enjoyed the recipe. Thank you for the 5 stars, Charlotte!