Cherry Coconut Bars

By Shelly J

Prep Time:

10m - 15m

Bake/Cook Time:

32m - 38m

Yield:

16 bars

These nostalgic Cherry Coconut Bars have a shortbread crust and a sweet cherry coconut filling. They’re as perfect with a cup of coffee as they are on a holiday cookie platter!

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Products Used

Confectioners Powdered Sugar Poly Bag

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Crust

1 cup all-purpose flour*
1/4 cup Dixie Crystals Confectioners Powdered Sugar
1/2 cup salted butter, cold and cubed

Filling

1 cup Dixie Crystals Extra Fine 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

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

For crust, preheat oven to 350°F. Line a 9X9-inch pan with parchment paper and coat lightly with baking spray.
In a medium bowl combine flour and sugar. Add in cubed butter and using a pastry cutter cut it in until combined and crumbly. Then use your hands to press and squeeze mixture together.
Press mixture into prepared pan and bake for 12-13 minutes until lightly golden.
Remove pan from oven and place on a wire rack to cool slightly while you prepare filling.
For filling, in a medium bowl mix together 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 filling on top of crust and bake for 20-25 minutes until set and lightly golden.
Allow bars to cool completely in pan before cutting.
Store airtight at room temperature for up to 3 days.

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Shelly Jaronsky @CookiesandCups.

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