My bars are too wet in the middle — what happened?

Likely underbaked or too much cherry juice. Make sure cherries are dry and bake until the edges are golden. Chill thoroughly before slicing.

Can I use fresh cherries instead of maraschino?

Yes! Pit and chop them, but pat dry or lightly toss with a tablespoon of flour to absorb juice. Fresh cherries are seasonally lovely.

How do I make them less sweet?

Reduce the brown sugar in the crust slightly and use unsweetened shredded coconut (then add a touch more condensed milk if needed to bind).

Can I make these vegan?

You can try sweetened condensed coconut milk alternatives and vegan butter for the crust; texture and set may vary. Test a small pan first.

Are these bars shelf-stable?

Because of the sweetened condensed milk and cherries, store them in the fridge. They’re not ideal at room temperature for long.

Easy Cherry Coconut Bars Recipe — Sweet & Simple

Description

Bright, chewy coconut layered over a rich, buttery graham crust — these cherry-topped squares are easy to throw together and chill into neat, portable bars.

Ingredients

Scale

For the crust

1 cup (227 g) unsalted butter, melted
1 cup graham cracker crumbs
2/3 cup packed brown sugar
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon fine salt

For the coconut-cherry filling

4 cups sweetened shredded coconut
28 ounces sweetened condensed milk (one large can)
2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups maraschino cherries, roughly chopped and drained

Instructions

Heat the oven to 325°F (160°C). Lightly grease a 9×13-inch pan or line it with parchment for easy removal.
In a large bowl, whisk the melted butter with the graham crumbs and brown sugar until the mixture is evenly moistened. Stir in the flour, baking powder, and salt just until a crumbly dough forms.
Press that mixture firmly and evenly into the bottom of the prepared pan to form a compact base. Use the bottom of a measuring cup for a nicely packed surface.
In the same (clean) bowl, combine the shredded coconut, sweetened condensed milk, vanilla and almond extracts. Mix until the coconut is fully coated.
Fold the chopped, well-drained maraschino cherries into the coconut mixture, taking care not to overwork it so the filling stays chunky.
Spread the coconut-cherry topping in an even layer on top of the pressed crust. Smooth the surface with a spatula.
Bake for about 30–40 minutes, until the top turns a light golden brown and the edges look set. A slight jiggle in the center is fine.
Cool the pan to room temperature, then refrigerate for at least 3 hours (this firms the bars and makes them slice cleanly).
Lift the slab out using the parchment (if used) and cut into squares. Store chilled in an airtight container.

Nutrition

Calories: 525kcal
Sugar: 58g
Sodium: 235mg
Fat: 25g
Saturated Fat: 17g
Trans Fat: 1g
Carbohydrates: 72g
Fiber: 2g
Protein: 6g
Cholesterol: 47mg