Cherry Coconut Bars are the kind of dessert that makes people stop mid-conversation and ask, “Who brought these?” Soft, chewy coconut melds with bright cherries and a buttery graham-style base to create a crowd-pleasing square you’ll want to hide in the back of the fridge (but probably won’t). They’re quick to prep, easy to scale, and taste like you worked a lot harder than you did.
Why you’ll love these chewy, nostalgic bars
Right off the bat: this recipe hits texture gold. A sturdy, slightly crunchy crust gives the bars structure. A gooey coconut-cherry filling provides chew and sweetness. The whole thing firms up into perfectly sliceable squares after chilling. Bold tip: Chill at least four hours — it changes everything.
- Fast prep (about 15 minutes).
- Comfort-food vibes with a tropical twist.
- Fantastic for potlucks, bake sales, and lunchbox treats.
- Freezer-friendly for future snack emergencies.
The tiny backstory (aka why I make these on repeat)
I stumbled onto this combo when I wanted something that felt like a candy bar but used simple pantry staples. One pan, no frosting, no piping tips — just good ingredients and a little patience. My mom called them “bar magic” and then I read the internet and learned other folks call variations Cherry Magic Bars. Whatever you call them, they disappear fast.
Ingredients — what you need and why
Short list, big payoff. Use the best basics you can find.
- Graham-cracker-style crumb base (or use crushed digestive biscuits) — gives structure and a bready, nostalgic flavor.
- All-purpose flour — helps the crust hold together; a little extra stability vs. straight crumbs.
- Brown sugar — adds caramel notes and chew to the crust.
- Melted butter — the glue and richness. Use real butter for best flavor.
- Unsweetened shredded coconut — chewy texture without over-sweetening.
- Sweetened condensed milk — this is the glue in the filling; it caramelizes slightly and binds everything into gooey perfection.
- Maraschino cherries (drained and chopped) — tart-sweet pops throughout.
- Vanilla & almond extract — the little secret: almond extract lifts cherries and coconut to dreamy territory.
- A pinch of salt — don’t skip it; it balances the sweetness.
Bold tip: Use unsweetened coconut so the filling doesn’t become cloying — the sweetened condensed milk provides all the sweetness you need.
Quick pantry checklist
Before you start: graham crumbs, flour, brown sugar, butter, shredded coconut, sweetened condensed milk, cherries, extracts, and a 9×13 pan. That’s it.
Step-by-step: make the bars (short and simple)
- Preheat the oven to 325°F (163°C). Grease a 9×13 pan or line it with parchment for easy slicing.
- Make the crust: Stir crumbs, flour, brown sugar, baking powder, and a pinch of salt. Add melted butter and mix until it clumps like damp sand. Press this evenly into the pan.
- Mix the filling: Combine shredded coconut, chopped maraschino cherries (drain well!), sweetened condensed milk, vanilla, and a teaspoon of almond extract. Stir until evenly coated.
- Layer: Spread the coconut-cherry filling over the crust. Smooth it but don’t compress it too hard — you want the filling to stay slightly airy.
- Bake: Slide pan into the oven and bake 35–40 minutes. The edges should brown slightly; center should set but remain a touch gooey.
- Cool & chill: Let the bars cool at room temp for about an hour, then cover and chill at least four hours (overnight is best).
- Cut & serve: Lift the slab from the pan with parchment, slice into squares, and enjoy.
Bold tip: Drain the cherries thoroughly — excess liquid ruins the crust’s texture.
Pro tips for perfect texture and flavor
- Press the crust firmly so it holds together after baking.
- Don’t skip chilling. The filling firms and becomes chewy rather than runny.
- Toast the coconut lightly in a dry skillet for extra depth — do it 2–3 minutes until golden.
- Reserve a few cherries to press on top before baking for a prettier bar.
- For even slices, refrigerate fully then warm a knife under hot water and wipe between cuts. This gives clean edges.
Variations & riff ideas
Want to make these your signature? Try these:
- Nutty upgrade: Add ½ cup chopped pecans or almonds into the filling — boom, Cherry Nut Bars territory.
- Dream squares: Swap maraschino cherries for dried cherries rehydrated briefly — you’ll get a chewier, less sweet bite — think Cherry Dream Bars.
- Chocolate drizzle: Melt dark chocolate and drizzle over cooled bars for a luxe finish.
- Tropical swap: Use macadamia nuts + lime zest for a different beach vibe.
- Coconut chewies version: Use extra coconut and less cherry for a Coconut Chewies Recipe spin.
- Cherry dream squares recipe: Use maraschino plus a bit of dried tart cherries for complex flavor — great as gifts.
Bold tip: If you want firmer bars for gifting, bake 5–7 minutes longer and chill overnight.
How to serve — quick ideas for parties and gifts
- Arrange squares on a pretty platter dusted lightly with powdered sugar.
- Put individual bars in cupcake liners for grab-and-go treats.
- Wrap small stacks with parchment and ribbon for Breakfast Gift Ideas or bake-sale donations.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream for dessert.
Rhetorical Q: Want something both retro and modern on your dessert table? This is literally it.
Storage, reheating & freezing
- Fridge: Store in an airtight container for up to 7 days (they stay chewy!).
- Freeze: Wrap tightly (individual pieces) and freeze up to 3 months. Thaw in the fridge overnight.
- Travel: Pack in a flat container with wax paper between layers to keep them intact.
Bold tip: These bars freeze beautifully — make a double batch and stash extras.
Troubleshooting: fix common issues
- Soggy base? Might be too much cherry liquid. Next time, pat cherries dry and press crust more firmly.
- Filling too runny after baking? It needs more chill time. Pop it in the fridge overnight.
- Crumbs fall apart? Press the crust much firmer, and bake until edges show golden color.
FAQs (short answers)
Can I use fresh cherries?
Fresh cherries add moisture; they may make the crust soft. If you use fresh, pit and pat them dry well and consider roasting them briefly to reduce water.
Can I swap sweetened condensed milk?
Not easily — it’s key to the chew. Evaporated milk + extra sugar won’t set the same. For vegan versions try sweetened condensed coconut milk alternatives.
Can I make mini bars?
Yes — use a smaller pan and check baking time (start checking at 20–25 minutes).
Keyword-friendly name drops (because SEO, duh)
This recipe fits into lots of family-favorite categories: Cherry Magic Bars, Cherry Coconut Squares Recipe, Cherry Chews Recipe, Cherry Chews, Cherry Nut Bars, Cherry Dream Bars, Cherry Dream Squares Recipe, and even a Coconut Chewies Recipe if you amp the coconut.
Why these are perfect for potlucks and gifts
They travel well, stack nicely, and cut into neat squares. People love a handheld sweet, and the cherry-coconut combo tastes nostalgic yet slightly exotic. Make a tray and you’ll be the one everyone thanks.
Final thoughts — the verdict
If you want a dessert that’s simple to make, easy to scale, and reliably loved, this is it. Bold final tip: Make them the night before to save yourself morning stress — they taste even better the next day. FYI, you may want to double the batch.
Go bake these, stash a few, and watch them vanish. Want printable recipe cards or social captions for sharing pics? I’ll make them — and maybe I’ll sneak you my secret almond-extract ratio. 😉
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Easy Cherry Coconut Bars — Sweet, Chewy, and Totally Comforting
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 24 servings 1x
- Category: Dessert
Description
A sticky-sweet traybake that nails chewy texture, bright cherry pops, and buttery base — perfect for parties, holiday trays, or a serious snack stash. Easy to throw together, even easier to eat.
Ingredients
For the base
- 1½ cups (190 g) all-purpose flour
- 1 cup graham cracker crumbs (about 10–12 crackers, crushed)
- 2/3 cup packed brown sugar
- 1 tsp baking powder
- ½ tsp fine salt
- 1 cup (225 g) unsalted butter, melted
For the filling
- 4 cups finely shredded unsweetened coconut
- 2 (14 oz) cans sweetened condensed milk
- 2 (10 oz) jars maraschino cherries, well drained and roughly chopped
- 2 tsp pure vanilla extract
- 1 tsp almond extract
Instructions
- Heat the oven & prep pan. Preheat to 325°F (163°C). Grease a 9×13-inch baking dish or line it with parchment for easy removal.
- Make the crust. In a medium bowl, whisk together the flour, graham crumbs, brown sugar, baking powder, and salt. Stir in the melted butter until the mixture clumps and holds when pressed.
- Press into pan. Press the crumb mixture evenly across the bottom of the prepared pan; use the bottom of a measuring cup for an even finish.
- Mix the filling. In a large bowl, combine the shredded coconut, condensed milk, chopped cherries, vanilla, and almond extract. Stir until everything is evenly coated.
- Assemble and bake. Spread the coconut-cherry mixture over the crust in an even layer. Bake for 35–40 minutes, or until the edges are golden and the center looks set.
- Cool then chill. Allow the pan to cool on a wire rack for about an hour. Cover and refrigerate for at least 4 hours (overnight is ideal) so the bars firm up for clean slicing.
- Slice and serve. Lift from the pan, slice into squares, and enjoy chilled or at room temperature.
Bold tip: Drain the cherries thoroughly — excess liquid makes the bars too soft.
Notes
- Make-ahead & storage
- Store airtight in the fridge up to 1 week. For longer storage, wrap individual squares and freeze for up to 3 months; thaw in the refrigerator.
- Gluten-free swap
- Want these gluten-free? Replace the all-purpose flour with a 1:1 gluten-free baking blend and use certified gluten-free graham crumbs. Everything else stays the same.
- Bold tip: Chill before cutting — chilling makes neater slices and a better chew.
