Cherry Coconut Magic Bars
These Cherry Coconut Magic Bars feature a buttery graham cracker crumb crust topped with sweetened condensed milk, finely shredded coconut, chopped maraschino cherries, vanilla, and almond extract. The bars are baked until lightly browned, cooled, chilled, and sliced.
Equipment
- wire cooling rack
- 13 x 9-inch covered oblong baking pan
- rubber spatula or wooden spoon
- mixing bowl
- cutting board
- knife
- measuring cups and spoons
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup graham cracker crumbs
- ⅔ cup packed brown sugar
- 1 teaspoon baking powder
- ½ 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
- Preheat the oven to 325°F. Grease a 9×13-in. baking pan and set aside.
- In a small bowl, mix together the flour, graham cracker crumbs, brown sugar, baking powder, and salt. Stir in the melted butter.
- Press the crumb mixture into the bottom of the prepared baking pan.
- In a separate bowl, combine all the filling ingredients until well combined. Pour the mixture over the crust in the baking pan.
- Bake for 35-40 minutes or until the edges are lightly browned.
- Remove from the oven and allow to cool on a wire rack for one hour.
- Cover and refrigerate the pan for at least four hours before cutting them into bars.
Notes
Store any leftovers in an airtight container in the fridge.