Cherry Coconut Bars

Here's another great cherry recipe to take advantage of that glorious summer fruit. They come together quite quickly and are SO delicious. Almonds, coconut and cherries on a shortbread crust - perfection!

Start by making the crust: combine the flour, powdered sugar



and butter in a food processor.



Pulse until the mixture resembles coarse crumbs. (If you don't have a food processor, you can use a mixer, or you can cut in the butter by hand with a pastry blender or two knives.)

Press the crust mixture into a greased 9 inch pan.



Bake this for 10 minutes. While the crust bakes, you can prepare the filling. You don't even need a mixer for this - just a bowl, whisk and spoon! In a large mixing bowl, whisk the eggs until lightly beaten. Then add the sugar, flour, baking powder, salt, coconut,



cherries,



almonds and



almond extract.



Stir well to incorporate all the ingredients and then pour the filling over the crust.





Bake for another 25-30 minutes or until the filling is set.



Let the bars cool completely before you cut them. Store any leftovers in the refrigerator.

One year ago: Blueberry Banana Bread
Two years ago: Teriyaki Chicken

Find more inspiration at Cast Party Wednesday, What's Cooking Wednesday, These Chicks Cooked, Foodie Wednesday, Made it on Monday, What's on your plate?, Let's Do Brunch, Recipes I Can't Wait to Try, It's a Keeper, Full Plate Thursday, Turning the Table Thursday , Sweet Treats Thursday.


Cherry Coconut Bars

1 cup flour
1/2 cup butter
3 Tbsp. powdered sugar
2 eggs
1 cup sugar
1 cup flaked coconut
1 cup chopped cherries
1/4 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup sliced almonds
1 teaspoon almond extract

In a food processor, combine the 1 cup flour, powdered sugar and butter. Pulse until the mixture resembles coarse crumbs. (Alternatively you can use a mixer.) Press the crust mixture into a greased 9" pan. Bake at 350 for 10 minutes.

Meanwhile, in a medium bowl, beat eggs with a whisk. Stir in sugar, coconut, 1/4 cup flour, baking powder, salt, cherries, almonds and almond extract. Spread over baked crust.

Bake for another 25-30 minutes. Let cool completely before cutting and store in the refrigerator.


Recipe Source: Chefanies