Cherry Coconut Treats Recipes

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 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.

COCONUT CHERRY CRUMBLE BARS

Steps:

• Set your oven rack to the lowest level and preheat to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking pan with nonstick cooking spray and line the bottom and sides with parchment paper.
• In the bowl of a food processor, pulse together the flour, oats, coconut, brown sugar and salt once or twice to combine. Pour over the melted coconut oil, vanilla extract and coconut extract and pulse just until combined.
• Press two thirds of the dough into the bottom of your prepared baking pan. Spread an even layer of jam onto the base layer of dough, then squeeze and crumble the remaining dough overtop.
• Bake for 30 to 35 minutes, or until golden brown and jam is bubbling. Allow the bars to cool completely before lifting out of the pan and cutting into squares.

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.

CHEWY COCONUT CHERRY BARS

Steps:

• Preheat oven to 350*.
• Combine flour, baking soda, oats and brown sugar.
• Cut in shortening until crumbly.
• Press into a 9 x 13 pan, and bake for 10 minutes.
• Beat eggs, brown sugar and almond extract thoroughly.
• In a separate cup, mix together the flour, baking powder and salt.
• Add to the egg/sugar mixture and blend well.
• Stir in the coconut, cherries and pecans.
• Spread evenly over crust.
• Bake for 25 minutes or until lightly brown.
• Cool completely before icing.
• Beat all icing ingredients together until smooth and creamy.
• Spread or over the baked mixture.
• Cut into squares.

CHERRY-COCONUT CHOCOLATE TORTE

Steps:

• Preheat oven to 350°. In a large bowl, beat sugar, eggs and vanilla until blended. Beat in melted butter. In a small bowl, whisk flour, cocoa, salt and baking powder; gradually add to batter and mix well., Spread into a greased 9-in. springform pan. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Drain cherries, reserving 1/2 cup juice. Arrange cherries evenly around top edge of brownie; place remaining cherries over top. In a large bowl, beat confectioners' sugar, butter and reserved cherry juice until creamy. Spread evenly over cherries., In a large bowl, combine coconut and milk. Sprinkle over cherry layer, carefully smoothing down near edges and pressing gently to form an even layer., Place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate. Let stand 5 minutes; whisk until smooth. Pour over coconut layer. Refrigerate until set. Loosen sides of pan with a knife. Remove rim from pan. Sprinkle with walnuts.

CHERRY-COCONUT SLICES

Steps:

• In a large bowl, mix cracker crumbs, marshmallows, coconut and cherries; stir in condensed milk and flavoring. Press into a greased 8-in. square baking pan., For frosting, in a small saucepan, combine brown sugar, butter and milk. Bring to a boil, stirring constantly; cook and stir 3 minutes. Transfer to a small bowl; cool until lukewarm, about 15 minutes. Stir in confectioners' sugar until smooth. Spread over crumb mixture; refrigerate until set, about 1-1/2 hours., Cut into bars. Store in an airtight container in the refrigerator.