Coconut Cherry Bars Food

COCONUT CHERRY BARS

Steps:

• Heat oven to 350°F. Grease 8- or 9-inch square pan.
• In medium bowl, mix 1 cup flour, the butter and powdered sugar with spoon until flour is moistened. Press mixture in pan. Bake 10 minutes.
• In medium bowl, beat eggs. Stir in remaining ingredients. Spread over baked layer.
• Bake 25 to 30 minutes or until golden brown. Cool completely, about 30 minutes. For bars, cut into 6 rows by 5 rows.

CHERRY COCONUT BARS

Steps:

• In a small bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into a lightly greased 13x9-in. baking pan. Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire rack. , For filling, in a small bowl, combine the eggs, sugar and vanilla. Combine flour, baking powder and salt; add to the egg mixture and mix well. Stir in walnuts, cherries and coconut. Spread over crust. Bake for 20-25 minutes or until firm. Cool on a wire rack. Cut into bars.

CHERRY, CHOC & COCONUT TRAY BAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray with baking parchment. In a large bowl, mix the desiccated coconut, sugar, eggs, white chocolate and glacé cherries until combined. Cook for 20 mins until golden brown and set, then cool in the tin before slicing into bars.

CHERRY COCONUT BARS

Steps:

• In food processor, mix flour and confectioners' sugar.
• Add butter and pulse approximately 15 times, or until mixture resembles fine crumbs.
• Press in to a 9 inch square baking dish that has been sprayed with oil.
• Bake on 350°F for 12-15 minutes, or until lightly browned.
• Cool on wire rack.
• While crust is cooling, combine eggs, sugar and vanilla extract in food processor and blend well.
• Combine flour, baking powder and salt and add to egg mixture and blend until smooth.
• Add cherries, nuts and coconut and pulse until just blended.
• Spread over crust and bake on 350°F for 20-25 minutes or until firm.
• Refrigerate left overs-- if you have any.

CHERRY COCONUT TREATS

Steps:

• Preheat oven to 325°. In a small bowl, mix the first 5 ingredients; stir in melted butter. Press onto bottom of a greased 13x9-in. baking pan., In another bowl, mix filling ingredients; pour over crust. Bake until edges are lightly browned, 35-40 minutes. Cool on a wire rack 1 hour. Refrigerate, covered, 4 hours before cutting. Store in an airtight container in the refrigerator.

COCONUT CHERRY ALMOND BARS

Steps:

• Preheat the oven to 350F. Spray an 8×8-inch baking dish with nonstick cooking spray. Alternately, line the pan with parchment paper or foil and spray with nonstick cooking spray.
• In a medium bowl, mix the 1 cup flour, butter and powdered sugar until it resembles fine crumbs. Press into the prepared baking dish. Bake for 10 minutes.
• Meanwhile, in another medium bowl, lightly beat the eggs. Add in the sugar, flour, vanilla, baking powder and salt and mix until combined. Stir in the almonds, coconut and cherries. Spread over the crust.
• Bake until golden brown, about 25 to 30 minutes. Cool completely before cutting into bars.

CHERRY COCONUT BARS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• With your hands, mix together 1 cup flour, butter and confectioners sugar until smooth. Spread thinly (with fingers) on bottom of 8 x 8 x 2 inch square pan.
• Bake about 25 minutes.
• Meanwhile, lightly beat eggs and stir all remaining ingredients into the eggs. Spread over cooked base and bake about 25 minutes more. Cool.

EASY COCONUT CHERRY BARS

Steps:

• Heat oven to 350°F. Spray bottom only of 8-inch square pan with cooking spray.
• In large bowl, place cake mix. Cut in butter, using pastry blender (or pulling 2 table knives through mix in opposite directions), until mixture looks like coarse crumbs. Set aside 3/4 cup crumb mixture. Add egg to remaining crumb mixture in bowl, stirring just until blended. Press mixture in bottom of pan. Bake 15 minutes or until light golden brown around edges.
• Meanwhile, in small bowl, mix coconut, almonds and reserved crumb mixture; set aside. In small microwavable bowl, microwave preserves on High 45 to 60 seconds or until warm and slightly melted. Stir in dried cherries and almond extract. Spoon warm preserves over partially baked crust. Sprinkle with reserved coconut mixture.
• Bake 20 to 25 minutes longer or until golden. Cool on cooling rack 1 hour. Cut into 4 rows by 4 rows.

COCONUT CHEESECAKE BARS

Steps:

• Adjust oven rack to middle position. Heat oven to 350 degrees F. Line 9"x13" cake pan with foil so that 2" foil hangs over each side. Butter pan; set aside. In bowl of food processor, add Maria cookies and sugar; pulse until fine crumbs form, about 30 seconds. Add melted butter; pulse to evenly moisten crumbs. Transfer crumbs to prepared pan; using spatula or bottom of glass, press crumbs into even layer. Bake crust until lightly puffed and fragrant, 12-15 minutes; set aside to cool.
• Meanwhile, in medium mixing bowl, using electric mixer, beat together cream cheese, cream of coconut and salt on medium-high speed until well combined, 3-4 minutes. Reduce speed to low; beat in eggs, one at a time, and then vanilla extract until well combined.
• Pour cream cheese mixture into prepared pan. Evenly sprinkle coconut over top. Bake until edges of cheesecake is puffed but middle is barely set, 45 minutes. Cool cheesecake on cooling rack until room temperature. Chill in refrigerator, uncovered, until cold, at least 4 hours, or overnight.
• To remove cheesecake from pan, lifting up foil handles; transfer to cutting board. Cut cheesecake into squares. Serve.

CHERRY COCONUT BARS

Steps:

• Preheat oven to 325 degrees and spray a 9x13 baking dish with baking spray.
• To a large mixing bowl add the butter, graham cracker crumbs, and brown sugar.
• Stir until well combined, then add in the flour, baking powder, and salt until just combined.
• Press mixture into the bottom of the baking dish.
• To the mixing bowl add the coconut, condensed milk, vanilla, and almond extract and mix well.
• Chop the maraschino cherries and pat dry with paper towels.
• Mix gently into coconut topping and spread mixture over graham cracker crust.
• Bake for 30-40 minutes until slightly browned.
• Cool completely then refrigerate for at least 3 hours before serving.

CHERRY COCONUT BARS

Steps:

• Mix flour, butter and 3 tbsp sugar until smooth; spread in 8" pan and bake at 350 for 15 minutes.
• Blend together sugar and eggs; then add flour, baking powder and baking soda.
• Add vanilla, and the rest of the ingredients.
• Spread over top of cooked pastry.
• Bake at 350 for 25 minutes.
• Cool.