Fresh cherries and coconut are baked into a gooey, sweetly tart filling over a crisp shortbread crust. These bars were a huge hit with friends and family when I made them and there wasn’t a single bar leftover. With fresh cherries finally in abundance, I’m making the most of them while they last. The season (read: the inexpensive cherries) will only last a few weeks and we’ve been eating cherries almost every day.
TWO YEARS AGO TODAY: BBQ Chicken Stuffed Baked Potatoes
THREE YEARS AGO TODAY: Chocolate Chip Pudding Cookies