![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaZLg2BGC_zoizcvZi93xiwujzUwAEG79V6elXQth37U8MiPfOjU1Yp-mLEdVzb7E-hq-2vO3XyJrQOypS2NCafAxkeu4OGvyHLd9PIdedRnPBnBCOpEHInJSuQ4h7VnF5KONUa1Q3sBzH/s320/cherry+final.jpg)
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
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivj-3y0rgWPfRL2eKGd_bdfrwAZHiiBTM4FV8A6YEZJn7yCZDTqRYn89oh0u4WWRB7gX1qUhusgoWd7rNGLucc_r_6Bdc8DQFT9hY64tpiSpVCCjwrUxUHCg8tBS-KqF-Fehic9L1Z1u09/s320/1.jpg)
and butter in a food processor.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi69xxeoPdLLAtdK5sX8e7mLpmPQUU41ViX3p0r-AcY4ring8yqLaKVMS88APPtDNRJVCZcgBK-t8uncDmPc_9jnZAI3GmiGFmso1ZdUX0-77_6Mu5Jd0hNtT7ybA13lFPZKBksr95ooXiW/s320/2.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqZzuuFskruPdmeUOm-h2O0ZMqJjr_jsxAd39kB3KVwJgtFCrRGw1Ep3UEo-alJ0hE7DR-ljpVCMw6sKcoMlE7DDFmdMU4mANeVZrfCG_eUtp17lGRBmT4TtEFUSd4uDsHeXuMQ4FCgNXV/s320/3.jpg)
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,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9bvzpnEpstuljl8kjlKbVy1E9HuWmMplmUy6SX47vdGDPSO44C1s3WKxTgz4dhlpWnhouXSYtUP2gmdIaptQEYczXzanZVyfyG9BXJ3MsRomkJBk0-TJDc0OotXRksZlgxFMTHoAyGEBb/s320/4.jpg)
cherries,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0J_9YeJ0RBWTswMeVk0zRaFhAUmr-QambGxG7Y_GizKck_L05Vc7P0IsUSUwSj05RuveF_PU2j45WeOKdAWlN8Zu5-aQY5qdaervBsiKcbEeyKQRDGYci2SfRRLqQMI9QdObL6EHIjVEl/s320/5.jpg)
almonds and
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjGIN2hUD64TDRpjONX0qNU-zBJOIVow_fbNwo1vFPznwJEp_XzEBh2QWxwmMZDn4CPJ2hHkG-YwIlEJAw3E1yuwR2UzY24Z03REioh5qZRB9mPfIbesKjdqbwSYPCGb5pH01NWgadAFBn/s320/6.jpg)
almond extract.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdiSVZFZECTortNzPulmis_-P071eqHR0YABIUC2a1scNtTbvQBni_r9Tj38ZdaSTRYMm6BTnsFFC5vmZISD4ZlzLZUhILeT3jy7MOHEzdF6MyeP9wXoYyuA4EvHWmWo1w4v0s8Q9Esyv9/s320/7.jpg)
Stir well to incorporate all the ingredients and then pour the filling over the crust.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Hkpgd-zb3kXW1vjnEda973GrrVzecDJ3Qe5mOeZwiU85Sw_F8aGKx_qVg2w3isF8QRYfs0G67gvV5XIJZ35lduKLcFXZ5Jgw1Gw8a1J3GIHPvL7IiJun190Z-HRNMFGJpfRFCTTudNhB/s320/8.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQgvLZ5loH38DkGfDBhyphenhyphenRvXhJ2r4z7JrBOiPsTq0Ri8Uuv_sR0i_asgJpEt4v9Xs1dDgp72AOnLicLeNj0RSHymlCMtZhHvQZfJY_Qy4ftfelkwsmHLHkWkwMqICxVoiNYEIikMk9L5tSG/s320/9.jpg)
Bake for another 25-30 minutes or until the filling is set.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQpDxvvRAsQq2bx4mgzefxDIYeI39msn1QqhJSeSVGR6f7HvK4VC0gRJyUHwUffpP2ys4xEuZ0RePs_7SGFeoOBdWtS7XOaRH1Gpskt3ITgjY_Ba_HTkC8mW5yrcyFKO84k9up1X0u9FVB/s320/10.jpg)
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