Shortbread-type base with a coconut, nuts, and cherry meringue-type topping

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Recipe Summary

Servings:
12
Yield:
2 dozen
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (180 degrees C).

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  • With your hands, mix together 1 cup flour, butter and confectioners sugar until smooth. Spread thinly (with fingers) on bottom of 8 x 8 x 2 inch square pan.

  • Bake about 25 minutes.

  • Meanwhile, lightly beat eggs and stir all remaining ingredients into the eggs. Spread over cooked base and bake about 25 minutes more. Cool.

Nutrition Facts

275 calories; protein 3.7g 7% DV; carbohydrates 34.4g 11% DV; fat 14.3g 22% DV; cholesterol 51.3mg 17% DV; sodium 144.3mg 6% DV. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/24/2002
Excellent flavor! Bake the base for 15-20 minutes before adding the remaining ingredients. Bake until golden brown on top. Cool on wire rack. Cut with a sharp knife and sprinkle with confectioners' sugar. Read More
(10)

Most helpful critical review

Rating: 3 stars
03/29/2006
This is much better with toasted slivered almonds instead of walnuts and real cherries instead of maraschinos. Read More
(3)
21 Ratings
  • 5 star values: 16
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/24/2002
Excellent flavor! Bake the base for 15-20 minutes before adding the remaining ingredients. Bake until golden brown on top. Cool on wire rack. Cut with a sharp knife and sprinkle with confectioners' sugar. Read More
(10)
Rating: 5 stars
12/23/2006
This has been a bar I've made for years. My husband has to have it every Christmas. I too double the recipe. I also bake the crust for a 20 minutes. I found it works well to lower the temperatue of the oven to 325 degrees during the last ten minutes of baking. Then the edges don't get so brown. compared to the outside edges Read More
(8)
Rating: 5 stars
02/04/2005
Also one of my favorite childhood recipes. The only problem is that they go too quickly. I like to double to recipe and make it in a 13x9 inch pan. Read More
(7)
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Rating: 4 stars
06/22/2009
These are yummy. I used almost 3/4 cup cherries. as another reviewer suggested I used almonds (did not have real cherries). Does anyone have an opinion which is better- sour or sweet?? I rated it a 4 star- recipe did not state whether butter should be cold or soft and it was not ready after baking 25 min. I baked it til golden brown with great results- a delicate crispy layer on top-soft and chew in the middle. UPDATE: I tried it with fresh sweet cherries. The batter looked so wet-so I added 1/8-1/4 cup flour. A mistake! It came out too dense-like a heavy cake. Still a great recipe. Next time: It will be sour cherries- with no extra flour. Read More
(7)
Rating: 5 stars
01/03/2011
The first time I made these I thought they were wonderful. I love coconut and cherry mixed together. May try a batch with almonds next time. Read More
(5)
Rating: 5 stars
01/12/2006
Great bars they received lots of good comments. Only thingid that the crust had a hard time staying together when taken out of the pan. Let it cool completely!! Read More
(5)
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Rating: 5 stars
01/26/2004
My FAVORITE childhood recipe! If you like cherries and you like coconut - guaranteed you'll think you died and went to heaven... Enjoy. I'd give it six stars if that were an option... Read More
(4)
Rating: 3 stars
03/29/2006
This is much better with toasted slivered almonds instead of walnuts and real cherries instead of maraschinos. Read More
(3)
Rating: 4 stars
12/27/2008
Very good but I had to cook them longer than the recipe stated. Read More
(3)