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!
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 9x13 pan and will need a few extra minutes baking time.These bars freeze well and thaw perfectly in less than an hour.