Chewy Cherry Coconut Magic Bars – Let me tell you about these Chewy Cherry Coconut Magic Bars—they’re everything you want in a dessert and then some. Imagine a buttery graham cracker crust topped with sweet cherries and chewy coconut. Dreamy, right? And the best part? It only takes a few simple ingredients to create something that tastes like you spent hours in the kitchen (but I won’t tell if you won’t). You’ll need about 15 minutes to prep, a bit of bake time, and then—okay, this is the hard part—some patience while they chill. But trust me, these bars are worth every minute of waiting!
Okay, so here’s the deal. The first time I made these bars, I was just trying to use up some maraschino cherries that had been sitting in the fridge for… way too long. You ever do that? You buy something thinking you’ll use it, and then it just hangs out in the back of the fridge like it’s on vacation? Well, I was in one of those moods to clean out the fridge, and bam! These magic bars were born. My husband? Completely obsessed. My kid? Couldn’t stop asking for more. And me? Well, let’s just say these bars never last long in our house. But hey, that’s a good problem to have, right?
What makes this Chewy Cherry Coconut Magic Bars truly special?
You know that perfect combination of chewy, sweet, and buttery? Yeah, these bars have all that and more. The crust is like a soft, buttery hug for your taste buds. Then, you’ve got the chewy coconut filling, which is just bursting with sweet cherries and a hint of almond flavor. It’s like a party in your mouth, and everyone’s invited! Plus, they’re ridiculously easy to make. Seriously, you don’t need to be a pro to pull these off, but your friends will totally think you are. So, why not give them a try? What’s the worst that could happen—other than having to eat the whole pan yourself?
What You Need To Make This Chewy Cherry Coconut Magic Bars Recipe?
All-purpose flour: This is our sturdy base for the crust. Think of it like the foundation of a house—without it, everything would just fall apart. But don’t worry, it’s simple. Just scoop and go!
Graham cracker crumbs: These add that sweet, almost nutty crunch to the crust. And let’s be honest, who doesn’t love a good graham cracker moment? It’s basically dessert nostalgia.
Brown sugar: Ah, brown sugar. It’s like regular sugar, but it’s got that little something extra—rich, caramel-y sweetness. It’s what helps give the crust that slightly chewy texture we all secretly love.
Butter: Melted butter is the glue here, holding the crust together and giving it that indulgent, rich flavor. You can’t go wrong with butter, right? I mean, it’s butter!
Coconut: Here’s the star of the filling! Unsweetened is the way to go because we’re already adding plenty of sweetness elsewhere. It adds that chewy texture and tropical vibe that makes these bars extra special.
Maraschino cherries: These little guys are like bursts of fruity sweetness scattered throughout the bars. Just make sure you drain them well; nobody likes a soggy crust, right?
Sweetened condensed milk: This is where the magic happens. Seriously, it’s what turns everything into that gooey, sticky, sweet perfection. It binds the filling together like a dream.
Vanilla extract: Vanilla adds warmth and a subtle sweetness that rounds out all the flavors. A little goes a long way here, so don’t skimp, but don’t overdo it either—balance is key.
Almond extract: This is the secret ingredient. Just a teaspoon, but it makes all the difference. It adds that unexpected nutty note that makes people go, “Ooh, what’s that?” Trust me, you want this in there!
Steps To Make Chewy Cherry Coconut Magic Bars:
First things first: Preheat your oven to 325°F. While it’s heating up, grab a 9×13-inch baking pan and grease it up. You don’t want anything sticking to it later—trust me.
Let’s talk crust: In a small bowl, mix together the flour, graham cracker crumbs, brown sugar, baking powder, and salt. Once that’s all combined, pour in the melted butter. Stir it until everything is coated in buttery goodness. You’ll know it’s ready when it looks like damp sand and clumps together when you press it.
Press it out: Take that crumbly mixture and press it into the bottom of your greased pan. Use your hands or the back of a spoon to make sure it’s nice and even. It doesn’t have to be perfect, just get it spread out well so that each bar has a solid base.
Now for the magic part: In another bowl, combine the shredded coconut, sweetened condensed milk, chopped maraschino cherries, vanilla extract, and almond extract. Give it a good stir until everything is well mixed. It’ll look sticky, sweet, and kind of irresistible (try not to eat it all right now, though).
Layer it up: Pour that coconut-cherry mixture right on top of your crust. Spread it out as evenly as you can. You want every bite to have a little bit of everything, so don’t be shy about making sure it’s all covered.
Time to bake: Slide the pan into the oven and let it bake for about 35 to 40 minutes. You’re looking for the edges to get a nice golden brown—don’t pull it out too early, or the center might be too gooey.
Patience is key: Once the bars are done baking, take them out and let them cool on a wire rack for about an hour. I know, waiting is the worst part, but it’s worth it.
Chill time: After the bars have cooled a bit, cover the pan and pop it in the fridge for at least four hours. This is where the magic really happens. The chilling lets everything firm up into perfect, chewy squares.
Cut and enjoy: After the bars are nice and chilled, take them out of the fridge and slice them up into squares. You’re going to end up with 24 bars of pure cherry coconut deliciousness. Go ahead, take a bite—you earned it!
Tip:
When it comes to these Chewy Cherry Coconut Magic Bars, the key to perfect texture is all about the chilling time. I know it can be tempting to dive right in after they cool on the counter, but trust me, patience pays off here. After baking, let them cool completely at room temperature for about an hour—this helps them firm up a bit. But the real magic happens in the fridge. Letting them chill for at least four hours (or even better, overnight) makes all the difference. Why? It allows the sweetened condensed milk to fully set, which transforms the bars from sticky and gooey to perfectly chewy and stable. Plus, it gives the flavors time to meld together—the coconut gets toastier, the cherries get sweeter, and the whole thing just becomes this harmonious bite of deliciousness. So, resist the urge to cut into them too soon! Pop them in the fridge, walk away, and when you come back, you’ll have perfectly firm, easy-to-slice magic bars that are worth every second of the wait.
Frequently Asked Questions:
Can I use sweetened coconut instead of unsweetened?
I wouldn’t recommend it, as the bars might turn out too sweet. The sweetened condensed milk already provides plenty of sweetness, and the unsweetened coconut balances it perfectly.
Can I freeze these bars?
Yes! These bars freeze beautifully. Just wrap them individually in plastic wrap and store them in an airtight container for up to 3 months. Let them thaw at room temperature before serving.
Can I substitute the maraschino cherries with fresh cherries?
While fresh cherries sound delicious, they might add too much moisture to the bars. I suggest sticking with maraschino cherries for the best texture.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Chewy Cherry Coconut Magic Bars
Ingredients
For the crust:
- 1 ½ c all-purpose flour
- 1 c graham cracker crumbs
- ⅔ c packed brown sugar
- 1 tsp baking powder
- ½ tsp salt
- 1 c butter melted
For the filling:
- 4 c unsweetened finely shredded coconut
- 2 cans 14 oz each sweetened condensed milk
- 2 jars 10 oz each maraschino cherries, drained and chopped
- 2 tsp vanilla extract
- 1 tsp almond extract
Instructions
- First things first—set your oven to 325°F and give your 9x13-inch baking pan a good greasing. You want to make sure nothing sticks later!
- Now, grab a small bowl and mix together the flour, graham cracker crumbs, brown sugar, baking powder, and salt. Once that’s all combined, pour in the melted butter and stir it until it looks like buttery crumbs.
- Take that crumb mixture and press it evenly into the bottom of your prepared pan. Don’t worry if it’s not perfect—just make sure it covers the base.
- In another bowl, mix up all the filling ingredients until everything is well combined. Then, pour that sweet coconut-cherry goodness right over the crust, spreading it out so it's nice and even.
- Pop the pan into the oven and let it bake for about 35 to 40 minutes, or until the edges turn a lovely golden brown.
- Once baked, pull it out and let it cool on a wire rack for about an hour. This part is key for letting everything set up.
- After that, cover the pan and stick it in the fridge for at least four hours (or overnight, if you’ve got the patience) before slicing them into bars.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
