Cherry Coconut Treats Bar
There's something magical about biting into a chewy, coconut-packed treat that bursts with sweet-tart cherry flavor. Home cooks adore these Cherry Coconut Treats Bars for their nostalgic graham cracker base and creamy cherry-coconut filling, making them a hit at summer picnics, potlucks, or as a simple family dessert. The blend of maraschino cherries and coconut creates a surprisingly sophisticated flavor that feels indulgent yet approachable. Plus, they're easy to make ahead, so you can always have a crowd-pleaser on hand.
What Makes This Recipe Special
- The graham cracker crust provides a subtle crunch that contrasts perfectly with the soft, chewy coconut-cherry filling, creating texture harmony.
- Sweetened condensed milk acts as the glue, binding shredded coconut and chopped cherries into a luscious, no-fail topping that bakes into a caramelized layer.
- A splash of almond extract elevates the cherry flavor, adding depth reminiscent of classic cherry-almond desserts.
- The bars improve overnight-refrigerating them for at least 4 hours allows the flavors to meld and the crust to soften slightly, making each bite even more delicious.
Ingredients
1 and1/2 cups all-purpose flour
1 cupgraham cracker crumbs
2/3 cuppacked brown sugar
1 teaspoonbaking powder
1/2 teaspoonsalt
1 cupunsalted butter, melted
4 cupsunsweetened finely shredded coconut
2 cans(14 ounces each) sweetened condensed milk
2 jars(10 ounces each) maraschino cherries, drained and chopped
2 teaspoonsvanilla extract
1 teaspoonalmond extract
Nutrition
440 caloriesCalories
Per serving · Values are estimates
Instructions
1
Preheat oven to 350°F (175°C). In a large mixing bowl, combine all-purpose flour, graham cracker crumbs, brown sugar, baking powder, and salt. Stir in melted butter until the mixture forms coarse crumbs. Press the mixture firmly and evenly into the base of a greased 9x13-inch baking pan.
2
In a separate bowl, mix shredded coconut, sweetened condensed milk, chopped maraschino cherries, vanilla extract, and almond extract until thoroughly combined.
3
Spread the coconut cherry filling evenly over the prepared base. Bake in the center of the oven for 35 to 40 minutes, or until edges are lightly browned.
4
Remove pan from oven and place on a wire rack. Allow to cool for 1 hour. Cover and refrigerate for at least 4 hours before slicing into bars. Store finished bars in an airtight container in the refrigerator.
Essential Tips
Use room-temperature butter
Melted butter should be warm but not hot when mixed with the dry ingredients for the crust. This ensures the crust holds together without becoming greasy or spreading too thin during baking.
Finely chop cherries
For the best texture, chop the maraschino cherries into small, even pieces. This prevents large chunks from breaking apart while baking and ensures a consistent flavor in every bite.
Toast coconut for extra depth
For a nuttier, more aromatic flavor, toast the shredded coconut in a dry skillet over medium heat for 3-4 minutes until lightly golden before mixing it into the filling.
Press the crust firmly
Use the bottom of a measuring cup or a flat-bottomed glass to press the crust mixture evenly into the pan. This prevents air gaps and ensures a solid base that won't crumble when slicing.
Let bars cool completely
Resist the urge to slice the bars too soon. Cooling the bars for 1 hour after baking (and 4 hours in the fridge) allows the filling to set properly, making them easier to cut into clean, neat pieces.
Smart Swaps & Variations
Fresh Cherries
Replace maraschino cherries with 2 cups of fresh or frozen pitted cherries, drained well. Add 2 tablespoons of granulated sugar to balance their natural tartness.
Chocolate Swirl
After spreading the coconut-cherry filling, drizzle 1/2 cup of melted chocolate over the top and swirl gently with a knife for a marbled effect.
Nutty Crunch
Fold 1/2 cup of chopped pecans or almonds into the coconut-cherry filling before spreading it over the crust for added crunch.
Lemon Zest
Add 1 teaspoon of lemon zest to the filling for a bright, citrusy note that cuts through the sweetness.
What to Serve With This
- A scoop of vanilla ice cream or coconut sorbet for a creamy, refreshing contrast.
- A drizzle of melted dark chocolate or a sprinkle of toasted coconut flakes for garnish.
- Fresh berries or a fruit salad to balance the richness of the bars.
- Iced coffee or chai tea to complement the cherry and coconut flavors.
Storage & Reheating
Storage
Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, wrap individual bars in plastic wrap and freeze for up to 3 months.
Reheating
To revive chilled bars, let them sit at room temperature for 10-15 minutes before serving. Avoid microwaving, as it can make the coconut filling rubbery instead of chewy.
Expert Chef Tips
- For a more pronounced graham cracker flavor, pulse the graham cracker crumbs in a food processor with 1 tablespoon of brown sugar before mixing them into the crust. This adds a subtle caramelized depth.
- Use full-fat sweetened condensed milk for the richest texture. Light or low-fat versions can cause the filling to become gummy or less cohesive after baking.
- If the bars stick to the pan, run a butter knife around the edges before lifting them out. For cleaner slices, dip the knife in hot water and wipe it dry between cuts.
Equipment You’ll Need
- 9x13-inch baking pan
- Mixing bowls (medium and large)
- Measuring cups and spoons
- Food processor (optional, for toasting coconut)
Nutritional Benefits
- Each bar is approximately 440 calories, with 22g of fat (mostly from coconut and butter), 58g of carbohydrates (including 40g of sugar), and 4g of protein.
- The coconut provides healthy fats and fiber, while the cherries offer antioxidants like anthocyanins, which are linked to reduced inflammation.
- Sweetened condensed milk is high in sugar, so these bars are best enjoyed in moderation, especially for those monitoring their sugar intake.
- The graham cracker crust contributes a small amount of whole grains, though the overall dish remains a sweet treat rather than a balanced snack.
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Frequently Asked Questions
Can I use dried cherries instead of maraschino cherries?
Yes, but rehydrate them first by soaking in warm water for 10 minutes, then drain well and pat dry. You may need to reduce the sugar slightly in the filling if the dried cherries are very sweet.
Why did my crust turn out too crumbly?
This usually happens if the butter was too hot when mixed with the dry ingredients, causing the crust to separate. Let the melted butter cool slightly before mixing, and ensure you're pressing the crust firmly into the pan.
Can I make these bars gluten-free?
Absolutely. Use a gluten-free graham cracker alternative (like Schär or Mi-Del) for the crust, and ensure all other ingredients, such as the baking powder and vanilla extract, are certified gluten-free.
How do I prevent the filling from bubbling over the edges?
Spread the filling evenly and leave a 1/4-inch gap between the filling and the pan edges. If it still bubbles over, place a baking sheet on the lower rack to catch any drips.
Can I halve the recipe?
Yes, but use an 8x8-inch pan instead of a 9x13-inch pan to ensure the bars bake evenly. Halving the recipe may also reduce baking time to 25-30 minutes.
What's the best way to slice clean bars?
Use a plastic knife or a very sharp chef's knife dipped in hot water and wiped dry between cuts. This prevents the coconut from sticking and ensures neat slices.
Can I use coconut milk instead of sweetened condensed milk?
No, sweetened condensed milk is essential for the creamy texture and caramelized flavor. Coconut milk lacks the thickness and sugar needed to achieve the same result.
How long should I bake the bars if using fresh cherries?
Fresh cherries release more moisture than maraschino cherries, so bake the bars for 40-45 minutes, or until the edges are golden and the filling is set. Let them cool completely before slicing.
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