Lately, I've had coconuts on the brain. Maybe it's a secret mid-winter longing for a bit of the tropics, but for some reason my mouth is watering for coconutty goodness. (And no, I'm not pregnant. Unpregnant people can get cravings, too!) So, I'm going on a serious coconut journey, and I'm inviting you to come along! For the next several days, I'll be posting some of my favorite coconut recipes, just in case anyone else is in need of a little culinary sunshine.
First up, is Coconut Cherry Bars. They are flaky and toasted and buttery. This recipe is quick and easy. You can't go wrong with that combination. Thanks, Mom, for the recipe!
Coconut Cherry Bars
1 cup all-purpose flour
3 tablespoons sugar
1/2 cup cold butter, sliced
1 cup sugar
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup maraschino cherries, quartered
1/2 cup flaked coconut
1. In a bowl, combine flour and sugar. Cut in butter until well combined and pieces are pea sized. Press into a lightly greased 9" x 13" pan. Bake at 350 degrees for 10 minutes. Cool on wire rack.
2. For filling, combine the eggs, sugar and vanilla in a bowl. Combine flour, baking powder and salt; add to the egg mixture. Stir in cherries and coconut. Pour over crust. Bake for 20-25 minutes or until firm. Cool on a wire rack. Cut into bars.