These Coconut Cherry Almond Bars marry bright tart cherries, toasty almonds, and sweet shredded coconut in a handheld bar that sings with texture. I’ve baked this recipe many times for potlucks and after-school snacks, and it’s always the first tray to disappear. If you enjoy chewy fruit-and-nut bars, you might also like the flavor profile from chewy cherry-almond granola bars, which helped inspire my balance of crunch and chew here.
Why Make This Recipe
- They balance tart cherries with toasted almonds and a buttery coconut crumble for a satisfying mix of flavors and textures.
- Bars are portable and make great lunchbox treats or coffee-time snacks.
- With modest sugar and plenty of nuts, they offer more fiber and healthy fats than many cookies.
- You can make them ahead and freeze individual portions for quick snacks.
- Personal insight: I love making these because the kitchen smells like toasted almonds and coconut while the filling reduces — it always feels like a small celebration.
Recipe Overview
Prep time: 20 minutes (plus 20 minutes chilling)
Cook time: 30 minutes
Total time: 1 hour 10 minutes (including cooling)
Servings: 12 bars (9×9-inch pan)
Difficulty: Easy — basic baking skills needed
Method: Bake a shortbread-style crust, cook a thick cherry filling on the stove, assemble with a coconut-almond crumble, and bake briefly until golden.
For technique notes on working with coconut-based crusts and toppings, see a similar method in this coconut and almond bar technique that emphasizes toasting and binding.
My Experience Making This Recipe
On my first attempt the filling ran a little, so I reduced the liquid and added a tablespoon of cornstarch to thicken it quickly on the stovetop. Subsequent batches set reliably and developed a nice chew when cooled fully. I also learned to press the crust firmly and chill it 15–20 minutes before baking to prevent crumbling.
How to Make Coconut Cherry Almond Bars
Start by making a buttery shortbread crust: mix 1 1/2 cups all-purpose flour, 1/2 cup powdered sugar, 1/4 teaspoon salt, and 10 tablespoons cold butter cut into cubes; pulse or cut until coarse crumbs form, press into a parchment-lined 9×9-inch pan, and chill 15–20 minutes. For the filling, combine 2 cups pitted cherries (fresh or frozen), 1/2 cup sugar, 1 tablespoon lemon juice, and 1 tablespoon cornstarch in a saucepan; cook over medium heat until thick and glossy, about 5–7 minutes. Make the crumble topping by tossing 1 cup shredded coconut, 1/2 cup sliced almonds, 1/3 cup brown sugar, 6 tablespoons melted butter, and a pinch of salt; sprinkle over the filling and bake at 350°F (177°C) for 25–30 minutes until golden. Cool completely before slicing into 12 bars to ensure clean cuts and the right chew.
Expert Tips for Success
- Toast the almonds and coconut in a dry skillet or 350°F oven for 5–8 minutes until fragrant to deepen flavor; cool before incorporating. For more almond-cherry pairing ideas, consult this almond-cherry pairing tips.
- Chill the crust before baking and use a fork to dock (prick) the surface; this prevents bubbling and keeps a tight, tender shortbread base.
- Cook the cherry filling until visibly thick and glossy; if it’s thin, add another 1/2 teaspoon cornstarch slurry (1:1 cornstarch:water).
- Press the crumble topping gently so it contacts the filling; loose topping can brown too quickly. If the edges darken before the center is done, tent foil over the pan.
- Use an off-set spatula and a sharp serrated knife warmed under hot water for the cleanest slices.
How to Serve Coconut Cherry Almond Bars
- Serve slightly warm with a scoop of vanilla ice cream or plain Greek yogurt for contrast.
- Dust with powdered sugar and sprinkle a few toasted sliced almonds for an attractive finish when serving at brunch.
- Pack them in lunchboxes or serve on a dessert plate with a short espresso for an after-dinner treat; if you want a drink pairing, try a chocolate-cherry bars themed coffee pairing.
- These bars are great for picnics, potlucks, or as a make-ahead breakfast option.
Storage and Reheating Guide
Store cooled bars in an airtight container at room temperature for up to 3 days, layering with parchment to prevent sticking. Refrigerate for up to 5 days to extend freshness; bring to room temperature before serving for the best texture. Freeze tightly wrapped bars for up to 3 months — thaw overnight in the fridge or at room temperature for a few hours. To revive a slightly stale or firmer bar, warm in a 300°F (150°C) oven for 8–10 minutes or microwave a single bar for 10–15 seconds, checking to avoid sogginess.
Recipe Variations
- Gluten-free: Replace all-purpose flour with a 1:1 gluten-free baking flour in the crust, or make an almond-flour crust (1 3/4 cups almond flour + 2 tablespoons coconut flour) and reduce butter slightly.
- Dairy-free/Vegan: Use solid coconut oil in place of butter (chill crust longer) and swap brown sugar for coconut sugar; check that cherries are unsweetened.
- Chocolate-drizzle: Melt 2 ounces dark chocolate with 1 teaspoon coconut oil and drizzle over cooled bars for extra richness.
- Beverage spin: Turn the same flavor combo into a smoothie using cherries, almond milk, and coconut for busy mornings — see an easy cherry-coconut smoothie adaptation for inspiration.
Nutritional Highlights
- These bars provide healthy fats and vitamin E from almonds and fiber from cherries and shredded coconut.
- Choose less sugar or use a sugar substitute to lower total carbs if you need that; standard recipe contains gluten, tree nuts (almonds, coconut), and dairy (butter).
- Portion guidance: one bar (about 1/12 of the pan) is a reasonable snack-sized portion; reduce slice size for a lighter treat.
Troubleshooting Common Issues
- Soggy bars: If filling is runny after baking, it likely needed more thickener or longer stovetop reduction; next time cook the filling to a denser consistency and add an extra 1/2–1 teaspoon cornstarch.
- Crust crumbles: Under-pressed or under-chilled crust will fall apart; press firmly into the pan with the bottom of a measuring cup and chill 15–20 minutes before blind-baking.
- Topping burns before center is done: Loosely tent with foil halfway through baking or move the pan to a lower rack.
Frequently Asked Questions
Q: Can I use cherry pie filling instead of making a stovetop cherry filling?
A: Yes — use about 1 1/2 cups of well-drained pie filling and reduce added sugar, since jarred filling is often sweet. Pat excess syrup away with a spoon and consider a light cornstarch slurry if the filling seems thin.
Q: Can I make these without shredded coconut?
A: You can omit the coconut and increase sliced almonds to 1 cup for a similar crunch. The coconut adds chew and flavor, but the bars will still hold and taste great without it.
Q: How do I get clean slices without the bars sticking to the knife?
A: Chill bars completely (at least 2 hours), run a sharp serrated knife under hot water, wipe dry, and slice in a single, confident motion; clean the knife between cuts.
Q: Can I halve or double the recipe easily?
A: Yes. For half, use an 8×8-inch pan and reduce bake time by 3–5 minutes; for double, use a 9×13-inch pan and add 5–8 minutes, checking for a golden top and set filling.
Coconut Cherry Almond Bars
- Total Time: 70 minutes
- Yield: 12 bars 1x
- Diet: Vegetarian
Description
These handheld bars combine tart cherries, toasty almonds, and sweet shredded coconut for a chewy, satisfying snack.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 10 tablespoons cold butter, cut into cubes
- 2 cups pitted cherries (fresh or frozen)
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 cup shredded coconut
- 1/2 cup sliced almonds
- 1/3 cup brown sugar
- 6 tablespoons melted butter
- A pinch of salt
Instructions
- Mix the flour, powdered sugar, and salt in a bowl.
- Add the cold butter and pulse until coarse crumbs form.
- Press into a parchment-lined 9×9-inch pan and chill for 15-20 minutes.
- Combine cherries, sugar, lemon juice, and cornstarch in a saucepan.
- Cook over medium heat until thick and glossy, about 5-7 minutes.
- Toss shredded coconut, sliced almonds, brown sugar, melted butter, and a pinch of salt for the crumble topping.
- Sprinkle the topping over the cherry filling.
- Bake at 350°F (177°C) for 25-30 minutes until golden.
- Cool completely before slicing into bars.
Notes
These bars are great for potlucks and can be frozen for quick snacks.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 12g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg