Cherry Coconut Bars

7 Comments 5

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

Fresh cherries and coconut are baked into a gooey, sweetly tart filling over a crisp shortbread crust to create these Cherry Coconut Bars.

Cherry Coconut Bars (traditional and gluten free recipes) by Barefeet In The Kitchen

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.

For more cherry inspiration, check out a few more great recipes!

How To Make A Homemade Cherry Pitter

Chocolate Cherry Almond Brownies

Roasted Cherry Frozen Yogurt

Berry Cherry Breakfast Smoothie

Brown Sugar and Almond Cherry Coffeecake

Chocolate Cherry Ice Cream

Black Forest Cake

Fresh Cherry Coconut Bars (traditional and gluten free recipes) by Barefeet In The Kitchen

Check out all of the Gluten Free Dessert Recipes on this website!

Baking Tip: If you would like to double this recipe, it will fill a standard 9×13 pan. You can make this recipe in an 8, 9 or 10 inch square pan. Simply increase the cooking times by a minute or two for slightly thicker bars in the smaller size pans. If you decide to double the recipe, the bars freeze well and thaw perfectly in less than an hour.

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.

Cherry Coconut Bars {traditional and gluten free recipes}

5 from 1 vote
Fresh cherries and coconut are baked into a gooey, sweetly tart filling over a crisp shortbread crust to create these Cherry Coconut Bars.
Pin Print Review
Servings: 12 bars

Ingredients 

Crust Ingredients

  • ½ cup butter melted
  • ½ cup light brown sugar
  • 1 cup all purpose flour *

* Gluten Free Alternative for the Crust

  • cup tapioca starch 
  • cup brown rice flour

Filling Ingredients

  • 1 cup pitted and diced fresh sweet cherries about 2 cups worth whole cherries
  • 1 cup shredded sweetened coconut
  • 1/3 cup light brown sugar
  • ¼ cup all purpose flour **
  • ¼ teaspoon kosher salt
  • 2 eggs
  • 2 teaspoons almond extract
  • 1 tablespoon fresh lemon juice, about 1/2 a lemon

** Gluten Free Alternative for the Filling

  • ¼ cup brown rice flour

Topping Ingredients

  • 1 cup shredded sweetened coconut

Instructions

  • Preheat the oven to 350 degrees. Stir together the butter, sugar, and flour for the crust. Press the mixture into the bottom of a well-greased or parchment lined 10” square pan. Bake for 12 minutes
  • Remove from the oven and let the crust cool for 10 minutes while preparing the filling. Place the diced cherries and 1 cup of shredded coconut in a bowl. Sprinkle with flour, brown sugar and salt. Stir to coat. Mix together the eggs, almond extract and lemon juice and stir into the cherry mixture.
  • Pour the filling over the crust and top with the remaining coconut. Bake for 25-27 minutes, until the coconut turns golden brown. Let cool completely before slicing. Enjoy!

Notes

You can make this recipe in an 8, 9 or 10 inch square pan. Simply increase the cooking times by a minute or two for slightly thicker bars in the smaller size pans.
Doubling this recipe will fill a 9×13 pan and will need a few extra minutes baking time.
These bars freeze well and thaw perfectly in less than an hour.

Nutrition

Calories: 295kcal · Carbohydrates: 31g · Protein: 4g · Fat: 19g · Saturated Fat: 14g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 3g · Trans Fat: 1g · Cholesterol: 48mg · Sodium: 137mg · Potassium: 157mg · Fiber: 3g · Sugar: 18g · Vitamin A: 283IU · Vitamin C: 1mg · Calcium: 27mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

Pin this nowto remember it later
Pin this recipe0

{originally published 7/21/14 – recipe notes and photos updated 5/27/21}

Filed under: , , , ,

Tagged with:

Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

7 Comments Leave a comment or review

    Rate & Comment

    Rating




    You can now include images of your recipes in your comments! You'll need to register or log in to upload images.

  1. BHS says

    These are fantastic! I subbed in unsweetened coconut flakes rather than the sweetened shreds, and just sprinkled some muscovadomsugar on top to accent the sweetness – theyr'e jammy, tart, sweet without going overboard, and I love the texture!

    • Emmajune says

      I appreciate your comment ! I’m not a huge fan of sweetened coconut, but always follow recipes the first time, as written. Now I know I can sub in the unsweetened flakes. Thanks for the input !

  2. Sue says

    I just made them. They taste great but a word of warning.. I used two cups fresh whole cherries. It was too much. The filling was soggy. I will make this again but will make sure I measure exactly 1 cup diced cherries.