These Cherry Coconut Bars are a delightful blend of buttery crust, chewy coconut, and sweet maraschino cherries—perfect for holiday gatherings, church socials, or a cozy afternoon snack. With a crackled top and a golden finish, they’re as beautiful as they are delicious. This vintage recipe is a Lula Grove favorite, straight from the heart of old-fashioned baking.
Ingredients:
- 1 cup all-purpose flour
- ½ cup butter or margarine, softened
- 3 tablespoons powdered sugar
- 2 eggs
- 1 cup granulated sugar
- ¾ cup chopped nuts
- ½ cup flaked coconut
- ½ cup chopped maraschino cherries, drained
- ¼ cup all-purpose flour
- 1 teaspoon vanilla
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions:
- Preheat oven to 350°F. Grease a square baking pan (8x8x2 inches or 9x9x2 inches).
- Combine 1 cup flour, softened butter, and powdered sugar in a bowl. Stir until the flour is moistened. Press the mixture evenly into the pan and bake for 10 minutes.
- In a separate bowl, beat the eggs. Add the remaining ingredients and mix well. Spread this mixture over the baked crust.
- Bake for 25 to 30 minutes, or until the top is golden brown. Allow to cool completely—about 30 minutes—before cutting into bars.
To make 30 bars, slice into six rows by five rows.
For a flavorful twist, sprinkle the chopped nuts on top before baking instead of mixing them in. This gives them a lightly roasted crunch.
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