Chewy Coconut Cherry Bars: A Christmas Classic

The scent of almond extract always transports me back to Christmases spent in my grandmother’s kitchen. She had a worn recipe card, splattered with years of holiday baking, for these Coconut Cherry Bars. They were always the first to disappear from the dessert table, a riot of color and flavor that perfectly captured the joy of the season. These bars aren’t just a treat; they’re a bite of nostalgia, a sweet reminder of family, and the magic of Christmas. Every year, I recreate this tradition, sharing the same love and warmth with my own family.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 30
• Yield: 1 (9×13 inch) pan
• Dietary Type: Not specified (contains gluten, dairy, eggs)

Ingredients

Crust:

• 1 cup flour
• 1 teaspoon baking soda
• 1 cup brown sugar
• 1 cup rolled oats
• 1/2 cup shortening (I use Crisco)

Filling:

• 2 eggs
• 1 cup brown sugar
• 1/2 teaspoon almond extract
• 2 tablespoons flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup coconut
• 1 cup maraschino cherries, drained and chopped
• 1/2 cup pecans, chopped

Icing:

• 1/4 cup shortening, soft
• 2 cups icing sugar
• 1/2 teaspoon almond extract
• 3-4 tablespoons milk

Equipment Needed

• 9×13 inch baking pan
• Mixing bowls
• Measuring cups and spoons
• Electric mixer or whisk
• Rubber spatula
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the flour, baking soda, rolled oats, and brown sugar.
3. Cut in the shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. Make sure the shortening is evenly distributed for a tender crust.
4. Press the crumb mixture firmly into the bottom of a 9×13 inch baking pan. Ensure an even layer to avoid uneven baking.
5. Bake the crust for 10 minutes. This pre-baking step helps create a sturdy base for the filling.
6. While the crust is baking, prepare the filling. In a separate mixing bowl, beat the eggs, brown sugar, and almond extract together thoroughly using an electric mixer or a whisk. This creates the sweet and aromatic base of the filling.
7. In a small cup or bowl, mix together the flour, baking powder, and salt. This dry mixture will help bind the filling ingredients.
8. Add the dry ingredients to the egg/sugar mixture and blend well, ensuring there are no lumps. Overmixing at this stage can develop the gluten in the flour, leading to a tougher bar, so mix until just combined.
9. Stir in the coconut, chopped maraschino cherries, and chopped pecans. Distribute the ingredients evenly for a consistent flavor in every bite.
10. Spread the filling evenly over the partially baked crust. Use a rubber spatula to ensure the filling reaches all corners of the pan.
11. Bake for 25 minutes, or until the filling is lightly golden brown and set. A toothpick inserted into the center should come out mostly clean. Be careful not to overbake, as this can result in a dry bar.
12. Cool completely in the pan before icing. This prevents the icing from melting and ensures clean cuts.
13. To prepare the icing, beat together the softened shortening, icing sugar, and almond extract until smooth and creamy. Add milk one tablespoon at a time until the desired consistency is reached. The icing should be thick enough to spread easily but not too runny.
14. Spread the icing evenly over the cooled baked mixture.
15. Cut into squares. For neat squares, use a sharp knife and wipe it clean between cuts.

Expert Tips & Tricks

• For a richer flavor, use toasted coconut. Simply spread the coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden. Watch carefully to prevent burning.
• If you don’t have shortening on hand, you can use softened butter as a substitute in both the crust and the icing. Keep in mind that butter may alter the texture slightly.
• To easily chop the maraschino cherries, pat them dry with a paper towel before chopping to prevent them from sticking together.
• If the icing is too thick, add a small amount of milk, a teaspoon at a time, until it reaches the desired consistency. If it’s too thin, add a tablespoon of icing sugar until it thickens.
• For easier cutting, chill the bars in the refrigerator for about 30 minutes after icing.

Serving & Storage Suggestions

These Chewy Coconut Cherry Bars are best served at room temperature. They make a delightful addition to any dessert platter, especially during the holidays.

To store, keep them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, you can freeze the bars for up to 2 months. Thaw in the refrigerator before serving. I find that freezing them pre-cut makes it easier to grab a piece when the craving hits!

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	197 kcal	N/A
Calories from Fat	79 kcal	41%
Total Fat	8.9 g	13%
Saturated Fat	3.2 g	15%
Cholesterol	14.3 mg	4%
Sodium	85.9 mg	3%
Total Carbohydrate	28.7 g	9%
Dietary Fiber	1 g	4%
Sugars	22.3 g	89%
Protein	1.8 g	3%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour in the crust and filling with a gluten-free all-purpose flour blend. Ensure the baking powder is also gluten-free.
• Nut-Free: Omit the pecans entirely. You can add extra coconut or substitute with dried cranberries for a similar texture and chewiness.
• Different Extracts: Experiment with different extracts in the filling and icing. Vanilla extract or rum extract would be delicious alternatives to almond extract.
• Citrus Zest: Add the zest of one orange or lemon to the filling for a bright, citrusy twist.
• Chocolate Chips: Stir in 1/2 cup of mini chocolate chips into the filling for an extra layer of indulgence.

FAQs (Frequently Asked Questions)

Q: Can I use fresh cherries instead of maraschino cherries?
A: While you can use fresh cherries, maraschino cherries offer a unique sweetness and texture that is traditional to this recipe. If using fresh cherries, make sure they are pitted and chopped, and consider adding a touch more sugar to the filling.

Q: My crust is too dry. What did I do wrong?
A: Over-baking the crust can result in a dry texture. Ensure you’re pre-baking it for only 10 minutes. Also, make sure the shortening is evenly distributed throughout the dry ingredients.

Q: Can I make these bars ahead of time?
A: Absolutely! These bars are perfect for making ahead. You can bake the bars and ice them a day or two in advance. Store them in an airtight container at room temperature or in the refrigerator.

Q: My icing is too runny. How can I fix it?
A: If your icing is too runny, gradually add more icing sugar, one tablespoon at a time, until it reaches the desired consistency.

Q: Can I use a different type of nut besides pecans?
A: Yes, walnuts or almonds would be great substitutes for pecans. Just make sure they are chopped to a similar size.

Final Thoughts

These Chewy Coconut Cherry Bars are more than just a recipe; they’re a piece of holiday history, a slice of shared joy, and a testament to the enduring power of simple, heartfelt baking. I encourage you to try this recipe, share it with your loved ones, and create your own memories around this delightful treat. Don’t hesitate to tweak it to your liking, add your own personal touch, and most importantly, enjoy the process of creating something delicious and meaningful. Perhaps serve these bars with a cup of hot cocoa or a glass of chilled milk. Let me know what you think, and happy baking!