Cherry Coconut Bars
Elevate your dessert game with these irresistible Cherry Coconut Bars, a delightful fusion of buttery shortbread, chewy coconut, and sweet, juicy maraschino cherries. Perfectly sweetened and easy to prepare, this recipe layers a golden shortbread crust with a luscious cherry-infused coconut topping, creating the ultimate treat for coconut lovers. Featuring pantry staples like sweetened condensed milk and shredded coconut, these bars are baked to perfection in just 35 minutes and yield 16 decadent squares. Whether you're looking for a crowd-pleasing dessert for a party or a sweet indulgence with your afternoon coffee, these Cherry Coconut Bars deliver a burst of tropical flavor in every bite.
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Recipe Information
Ingredients
- 120 grams unsalted butter
- 100 grams granulated sugar
- 180 grams all-purpose flour
- 0.25 teaspoons salt
- 150 grams sweetened shredded coconut
- 200 grams sweetened condensed milk
- 1 teaspoons vanilla extract
- 100 grams maraschino cherries, chopped
- 2 units egg yolks
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang for easy removal.
In a medium bowl, combine the unsalted butter (softened), granulated sugar, all-purpose flour, and salt. Use a pastry cutter or your hands to mix until a crumbly dough forms.
Press the shortbread dough evenly into the prepared baking pan. Use the back of a spoon or your fingers to level it out.
Bake the crust in the preheated oven for 15 minutes, or until lightly golden around the edges. Remove and let it cool slightly while preparing the filling.
In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and egg yolks. Mix until fully combined.
Fold in the chopped maraschino cherries, ensuring they are evenly distributed throughout the coconut mixture.
Spread the coconut and cherry mixture over the baked crust, pressing it gently into an even layer with a spatula.
Return the pan to the oven and bake for 20 minutes or until the top is golden brown and set.
Remove the pan from the oven and let the bars cool completely in the pan on a wire rack.
Once cooled, use the parchment paper overhang to lift the bars from the pan. Slice into 16 squares and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 49 mg | 2% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 18.0 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 41 mg | 3% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 85 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
