I really enjoy participating in the monthly cookie carnival hosted by Tami of Tami’s Kitchen Table Talk because it is a good way to try recipes that I normally would not try. This recipe for Coconut Cherry Bars from Betty Crocker is a good example!
With coconut and cherries it is definitely not something that appeals to me, but that does not mean these bars were not tasty! I made these a few weeks ago and took to a cook-out where they were very well received.
I changed the recipe a bit. I did not use nuts and doubled the coconut, to add some of substance that I eliminated by not using the nuts. I also did not chop the maraschino cherries, I decided to leave them whole.
I also made a glaze using powdered sugar and juice from the cherries to top off the bars.
Here is my recipe:
- 1 cup Flour
- 1/2 cup Butter
- 3 tablespoons Powdered Sugar
- 2 Eggs
- 1 cup Sugar
- 1 cup Coconut
- 1/2 cup Maraschino Cherries, drained
- 1/4 cup Flour
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla
- 2 cups powdered sugar
- 3 Tbsp. Juice from cherries (when draining cherries reserve juice to use)
Mix 1 cup flour, butter and powdered sugar in medium bowl until flour is moistened. Press into greased 8″ or 9″ square pan. Bake 10 minutes in preheated 350 degree oven.
I separate bowl beat egg. Stir in remaining ingredients. Spread over the baked layer.
Bake 25-30 minutes in preheated 350 degree oven. While baking, stir together powdered sugar and cherry juice to make a glaze. Drizzle glaze over the bars 15 minutes after removing from oven. Cool completely before cutting into bars.
Past Cookie Carnival recipes I have made: