Cherry Coconut Magic Bars Recipe

Introduction

Cherry Coconut Magic Bars are a delightful treat that combines a buttery crust with a rich, creamy coconut and cherry filling. These bars are perfect for sharing and bring a wonderful blend of flavors and textures to your dessert table.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup graham cracker crumbs
• 2/3 cup packed brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter (melted)
• 4 cups unsweetened finely shredded coconut
• 2 cans sweetened condensed milk (14 ounces each)
• 2 jars maraschino cherries, drained and chopped (10 ounces each)
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract

Instructions

1. Step 1: Preheat the oven to 325°F. Grease a 9×13-inch baking pan and set aside.
2. Step 2: In a small bowl, mix together the flour, graham cracker crumbs, brown sugar, baking powder, and salt. Stir in the melted butter until the mixture resembles wet sand.
3. Step 3: Press the crumb mixture firmly into the bottom of the prepared baking pan to form the crust.
4. Step 4: In a separate bowl, combine the shredded coconut, sweetened condensed milk, chopped maraschino cherries, vanilla extract, and almond extract. Mix well until fully combined.
5. Step 5: Pour the filling mixture evenly over the crust in the baking pan.
6. Step 6: Bake for 35 to 40 minutes or until the edges are lightly browned and the filling is set.
7. Step 7: Remove from the oven and allow the bars to cool on a wire rack for one hour.
8. Step 8: Cover the pan and refrigerate for at least four hours before cutting into bars to help them firm up.

Tips & Variations

• For an extra nutty flavor, sprinkle chopped toasted almonds or walnuts over the filling before baking.
• Swap maraschino cherries for fresh or frozen tart cherries if you prefer a less sweet option.
• Use sweetened shredded coconut if you like a sweeter, chewier texture.

Storage

Store the magic bars in an airtight container in the refrigerator for up to one week. They can also be frozen for up to three months; thaw in the refrigerator before serving. Reheat briefly in the microwave if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cherries instead of maraschino cherries?

Yes, fresh or frozen tart cherries can be used, but they may alter the overall sweetness and texture. You might want to add a bit of extra sugar or sweetened condensed milk to balance the tartness.

Do I have to refrigerate the bars before cutting?

Refrigerating the bars helps them set properly, making them easier to cut and serve. If you cut them warm, they may be too soft and fall apart.

Cherry Coconut Magic Bars Recipe

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★★★★★

4.8 from 83 reviews

Cherry Coconut Magic Bars are a delightful dessert featuring a crunchy graham cracker and flour crust layered with a rich coconut, cherry, and sweetened condensed milk filling. These bars offer a delicious blend of chewy coconut and juicy maraschino cherries, accented with vanilla and almond extracts, baked to golden perfection and chilled for the perfect texture.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 5 hours 55 minutes
• Yield: 24 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups all-purpose flour
• 1 cup graham cracker crumbs
• 2/3 cup packed brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter, melted

Filling

• 4 cups unsweetened finely shredded coconut
• 2 cans (14 ounces each) sweetened condensed milk
• 2 jars (10 ounces each) maraschino cherries, drained and chopped
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract

Instructions

1. Preheat and prepare pan: Preheat your oven to 325°F (163°C). Grease a 9×13-inch baking pan thoroughly and set it aside to ensure the bars won’t stick after baking.
2. Mix crust ingredients: In a small bowl, combine the all-purpose flour, graham cracker crumbs, brown sugar, baking powder, and salt. Stir in the melted butter until the mixture is evenly moistened and crumbly.
3. Form the crust: Press the crumb mixture firmly and evenly into the bottom of the prepared baking pan, creating a solid base for the filling.
4. Prepare filling: In a separate larger bowl, thoroughly mix together the shredded coconut, sweetened condensed milk, chopped maraschino cherries, vanilla extract, and almond extract until well combined.
5. Assemble and bake: Pour the coconut-cherry mixture evenly over the crust in the baking pan. Bake in the preheated oven for 35 to 40 minutes or until the edges turn lightly golden brown, indicating that the filling is set.
6. Cool the bars: Remove the pan from the oven and place on a wire rack. Allow the bars to cool completely, about one hour, to firm up before refrigeration.
7. Chill before serving: Cover the pan with plastic wrap or foil and refrigerate for at least four hours to achieve the perfect set texture. Once chilled, cut into bars and serve.

Notes

• Use finely shredded coconut for the best texture and distribution in the bars.
• Draining and chopping the maraschino cherries helps prevent excess moisture, keeping bars from becoming soggy.
• Press the crust mixture firmly to ensure a solid base for the filling.
• Chilling the bars for at least four hours is essential for them to set properly and slice cleanly.
• Store leftover bars in the refrigerator in an airtight container for up to 5 days.

Keywords: Cherry Coconut Magic Bars, magic bars, cherry dessert bars, coconut bars, baked dessert bars, sweetened condensed milk recipe, easy dessert bars