In the past week I have managed to go through 30 pounds of frozen tart cherries…Cherry filling, cherry syrup, cherry jam, conserve, cherry juice, cherry cherry cherry.
In the middle of all of my cooking, simmering, boiling, and canning, I craved these cherry coconut almond bars my mother usually makes around Christmas time using Maraschino cherries. We all know that if you crave something, well you should have it. And so I did.
They came together quickly and filled the cherry coconut almond void I had in my life until now rather nicely. Get out your forks though, these bars are sticky and tend to get messy. And get your coffee. They go nicely with coffee.
Since most recipes use jam or Maraschino cherries and I was using frozen tart cherries, I decided to use the Cherry Coconut Bar recipe from Chefanies, with minor alterations. If you were to decide to use Maraschino cherries in this recipe, be cautious of the amount of sugar you use…things could get super sweet super fast.
Cherry Coconut Almond Bars
1 cup Flour
1/2 cup coconut oil
3 tablespoons powdered sugar
2 large eggs
3/4 cup sugar
1 cup flaked coconut
1 cup fresh or frozen tart cherries, chopped
1/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup chopped raw almonds
1 teaspoon almond extract
Heat oven to 350ºF. Grease 8- or 9-inch square pan.
In medium bowl, mix 1 cup flour, coconut oil, and powdered sugar with spoon until flour is moistened. Press mixture in prepared pan, being sure not to over handle the mixture. If the crust starts sticking to your fingers, stick the pan in the freezer for a couple of minutes and try again. Bake for 20 minutes.
In medium bowl, beat the eggs. Stir in remaining ingredients and spread over the baked crust.
Bake for another 25-30 minutes until top is lightly browned. Let cool completely before cutting.