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Cherry Coconut Bars

Cherry Coconut Bars

Marcia

Marcia

Shortbread-type base with a coconut, nuts, and cherry meringue-type topping

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 34.4g
  • 11%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 144 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. With your hands, mix together 1 cup flour, butter and confectioners sugar until smooth. Spread thinly (with fingers) on bottom of 8 x 8 x 2 inch square pan.
  3. Bake about 25 minutes.
  4. Meanwhile, lightly beat eggs and stir all remaining ingredients into the eggs. Spread over cooked base and bake about 25 minutes more. Cool.
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Reviews

ELW
9

ELW

10/24/2002

Excellent flavor! Bake the base for 15-20 minutes before adding the remaining ingredients. Bake until golden brown on top. Cool on wire rack. Cut with a sharp knife and sprinkle with confectioners' sugar.

Glacierlily
8

Glacierlily

12/23/2006

This has been a bar I've made for years. My husband has to have it every Christmas. I too double the recipe. I also bake the crust for a 20 minutes. I found it works well to lower the temperatue of the oven to 325 degrees during the last ten minutes of baking. Then the edges don't get so brown. compared to the outside edges

BAIMAO
7

BAIMAO

2/4/2005

Also one of my favorite childhood recipes. The only problem is that they go too quickly. I like to double to recipe and make it in a 13x9 inch pan.

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