Cherry Coconut Bars Recipe

Name: Cherry Coconut Bars Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1.5 cups all-purpose flour; 0.5 teaspoon baking powder; 0.25 teaspoon salt; 0.75 cup unsalted butter (softened); 1 cup granulated sugar; 1 teaspoon vanilla extract; 2 eggs; 1.5 cups sweetened shredded coconut; 1 cup maraschino cherries (drained and chopped); 0.5 cup chopped pecans

Dessert

Home » Cherry Coconut Bars Recipe

ByMaria July 19, 2025

Okay, friends, let’s get real. This Cherry Coconut Bars Recipe is basically sunshine in a bite. It’s sweet, it’s chewy, it’s kinda retro, and it’s dangerously addictive. You know those recipes that just feel like home? This is one of them. Trust me, you need this in your life. Like, yesterday.

So, my husband, bless his heart, he’s not usually a dessert guy. Give him a steak and he’s happy. But these Cherry Coconut Bars? He goes absolutely feral. The other day, I made a batch, and I swear, I turned my back for FIVE MINUTES, and half the pan was GONE. He claimed the dog did it. The DOG! He’s lucky I love him. My little one loves it too. I’ve learned to just make a double batch from the get-go, because peace in my house depends on these babies.

Why You’ll Love This Cherry Coconut Bars Recipe

They’re ridiculously easy to make. Like, even I can’t mess them up, and that’s saying something.
That cherry-coconut combo is a flavor explosion in your mouth. Seriously, SO GOOD.
They’re perfect for potlucks, bake sales, or just hiding in the pantry and eating by yourself (no judgment).
They look fancy, but they’re secretly super humble. No one needs to know how little effort they take.
They bring back all the warm, fuzzy, nostalgic feels. Like Grandma’s house, but with more coconut.

How to Make It

Okay, so basically, you’re gonna cream together your butter and sugar. Don’t have softened butter? Yeah, me neither, usually. Just microwave it for like, 10 seconds. Don’t tell anyone I told you that. Then you beat in the eggs and vanilla. Mix your dry ingredients in a separate bowl – flour, baking powder, salt – the usual suspects. Then, gradually add the dry stuff to the wet stuff, until just combined. Don’t overmix! That’s how you get tough cookies, and nobody wants that. Stir in your coconut and cherries. Now, press half the dough into a greased 9×13 pan. I usually just use my fingers, because who needs a spatula? Then, melt your chocolate chips with sweetened condensed milk. Pour that over the crust. Crumble the remaining dough over the chocolate layer. Bake at 350°F (175°C) for about 25-30 minutes, or until golden brown. Let them cool completely before cutting into bars. I know, it’s torture, but trust me, they’re way easier to cut when they’re cold.

Ingredient Notes

Butter: Needs to be softened. If you forget (like I ALWAYS do), just zap it in the microwave for a few seconds. But watch it carefully or you’ll have melted butter soup. Not ideal.
Sugar: Granulated is what you want here. I’ve tried brown sugar before, and it was… interesting. Not bad, but not the classic flavor.
Flour: All-purpose is your friend. Don’t get fancy. Unless you want to get fancy, then go for it! Just don’t blame me if they don’t turn out right.
Sweetened Condensed Milk: Do NOT accidentally grab evaporated milk. It’s happened to me. It’s not pretty. Make sure it says SWEETENED.
Maraschino Cherries: Okay, these are non-negotiable. They’re what makes these bars so darn good. Make sure you drain them and pat them dry, or you’ll have soggy bars. Nobody wants soggy bars.

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Recipe Steps:

Cream together softened butter and sugar.
Beat in eggs and vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to wet ingredients until just combined.
Stir in shredded coconut and halved maraschino cherries.
Press half of the dough into a greased 9×13 inch baking pan.
Melt chocolate chips with sweetened condensed milk.
Pour the melted chocolate mixture over the crust.
Crumble remaining dough evenly over the chocolate layer.
Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until golden brown.
Let cool completely before cutting into bars.

What to Serve It With

Honestly, these bars are perfect on their own. But if you’re feeling extra, try them with a scoop of vanilla ice cream or a dollop of whipped cream. Or a strong cup of coffee. Or maybe all three? I’m not judging.

Tips & Mistakes

Don’t overbake them! They should be golden brown, but still a little soft in the center. They’ll firm up as they cool.
If your dough is too sticky to press into the pan, try chilling it for a few minutes.
Don’t skip the parchment paper! It makes it SO much easier to get the bars out of the pan.
I once tried using dried cherries instead of maraschino cherries. Don’t do it. Just don’t.

Storage Tips

Store any leftover bars (if there are any!) in an airtight container at room temperature. They’ll stay fresh for about 3-4 days. Or, you can freeze them for up to a month. Just wrap them individually in plastic wrap first. And yes, they’re totally acceptable for breakfast. Cold. Straight from the fridge. I may or may not have done that… a lot.

Variations and Substitutions

Nuts: Add some chopped nuts to the dough for extra crunch. Almonds or walnuts would be delicious.
Chocolate: Use dark chocolate chips instead of semi-sweet for a richer flavor. Or white chocolate! Ooh, that sounds good…
Extracts: Experiment with different extracts. Almond extract would complement the cherries nicely.
Coconut: If you’re not a huge coconut fan (gasp!), you can reduce the amount slightly. But why would you want to do that?!
I once tried to make it with almond flour because I thought it would be a healthy alternative. My family wouldn’t talk to me for a week. Never again.

Frequently Asked Questions

I can’t have gluten… will this still work?

Okay, gluten-free baking can be tricky, but you can try a 1:1 gluten-free flour blend. I haven’t tried it with this recipe specifically, but it *should* work. Let me know if you try it and how it goes! We are in this together!

Do I *have* to use maraschino cherries? They’re kinda… artificial.

Okay, I get it. Maraschino cherries are definitely not health food. But they’re part of the charm of these bars. If you really can’t stand them, you could try using fresh cherries, but they won’t have the same flavor or texture. So, you’ve been warned!

Can I use unsweetened coconut instead of sweetened?

You can, but the bars won’t be as sweet. You might want to add a little extra sugar to the dough to compensate. Just taste it as you go and adjust accordingly.

What if I burn the chocolate when I’m melting it?

Been there, done that. It’s the worst! Just start over. Seriously. Burnt chocolate is not your friend. Use a double boiler or melt it in the microwave in short intervals, stirring frequently.

Can I make these ahead of time?

Absolutely! They actually taste even better the next day, after the flavors have had a chance to meld. Just store them in an airtight container. Perfect for getting ahead of the game!

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