Coconut Cherry Bars Recipe #SundaySupper

Coconut Cherry Bars Recipe

This #SundaySupper challenge is all about Farmers Markets and local foods. I’m extremely lucky to live in California. Did you catch the Slate article about California produce? Yeah, “99 percent of artichokes, 99 percent of walnuts, 97 percent of kiwis, 97 percent of plums, 95 percent of celery, 95 percent of garlic, 89 percent of cauliflower, 71 percent of spinach, and 69 percent of carrots” and the list goes on.

Coconut Cherry Bars Recipe-2

And I get all of these fine things at my local farmers markets! I have to say it was weird the first time I saw celery at a farmers market. People eat celery? Huh. Anyway, this year I’ve been on the hunt for cherries. Cherries aren’t a super crop here in California but we do grow some a bit northeast of my house. I was going to go cherry picking but all of the u-pick farms have been canceling each week. The crops just flopped. Boo.

Coconut Cherry Bars Recipe-3

So what’s a girl to do? Well, pay out the nose for cherries instead of getting a pedicure. Cherries are way better anyway.  The key to fresh fruit in desserts like bars and muffins is to not overload the batter with fruit. I know, I want a bit of fruit in each tiny bite just like you do but you really do mess with the moisture and sometimes the product won’t cook all the way through. This recipe only has about 10 cherries in the full 8×8 pan. Chopped small you can still get cherries in each piece but not enough to make it a gooey under-baked mess. If you want a full on fruit assault try a pie or something with a little bit of crust instead of something cake like.

Coconut Cherry Bars Recipe


  • 1/2 cup margarine
  • 3/4 cups granulated sugar
  • 1 egg replacer prepared
  • 1/2 tsp vanilla
  • 1 1/4 cups flour
  • 1/8 tsp salt
  • 3/4 tsp baking powder
  • 1/4 cup chopped nuts
  • 1/3 cup fresh cherries chopped
  • 1/3 cup flaked coconut


  • Preheat oven to 375º
  • Cream margarine until fluffy. Add granulated sugar gradually. Mix in egg replacer and vanilla.
  • Sift together flour, baking powder and salt. Stir into creamed mixture.
  • Stir in nuts, cherries and coconut.
  • Spread dough in a greased 8 inch pan. Bake for 25-30 minutes or until bars are firm in the center. Cool slightly. Cut.


Appetizers & Salads

Garlic Scape Dip from The Girl In the Little Red Kitchen
Onion Bacon Jam with Bread n’ Brie from Gotta Get Baked
Kale & Pepita Pesto from girlichef
Garden Quinoa Salad from The Urban Mrs
Grilled Cherry Tomato and Goat Cheese Salad from Pescetarian Journal
Watermelon-Feta Salad with Pomegranate Drizzle from The Weekend Gourmet

Soups & Sides

Watermelon Gazpacho from Jane’s Adventures in Dinner
Classic Gazpacho from Curious Cuisiniere
Pea Soup from Small Wallet, Big Appetite
Pickled Garlic Scapes from kimchi MOM
Cheesy Zucchini Hodge Podge from Cupcakes & Kale Chips

Succotash from Magnolia Days
3 Easy Japanese Spinach Recipes from
Michigan-Made Meal with Seasoned Potato Chips from Foxes Love Lemons


Summer Veggie Pizza from Country Girl In The Village
Tomato Pie from The Hand That Rocks The Ladle
Kitchen Sink Vegetable Curry from What Smells So Good?
Margherita Pizza from Growing Up Gabel
Cheesy Zucchini Fritters from Cindy’s Recipes and Writings
Three Sauces with Summer Herbs to Transform a Simple Grilled Dinner from Cook the Story
Vegetable Quesadillas from Cookin’ Mimi
Mushroom Scallion Risotto from Vintage Kitchen Notes
Lemony Summer Linguine with Grilled Vegetables from Neighborfood
Pasta alla Norma Nuda from Juanita’s Cocina
Arugula Pizza from Family Foodie


Peach Cobbler from That Skinny Chick Can Bake
Coconut Cherry Bars from Killer Bunnies, Inc
Lightened Up Peach and Blueberry Cobbler from Peanut Butter and Peppers

Cherry Brandy Cobbler from The Wimpy Vegetarian
Peach Maple Ice Cream from Pies and Plots
Cherry Clafoutis from Food Lust People Love
Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic from Crazy Foodie Stunts
Peach Ice Cream Paletas from Basic N Delicious
Gluten Free Sour Cherry Cake from No One Likes Crumbley Cookies

Join the #SundaySupper conversation on twitter today! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.

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About The Author


I'm Shannon and I love to bake, hike, play video games and have fun. I currently live in the Bay Area with my husband and cat.


  1. Pingback: Arugula Prosciutto Pizza — Family Foodie
    1. Maybe they are shipping them all out! Yesterday I found some at a farm stand but they were still so pricey 🙁

      [WORDPRESS HASHCASH] The poster sent us ‘0 which is not a hashcash value.

  2. I think I’d go for the cherries instead of a pedicure too. So true about not overloading the batter with them. I’ve had a first hand experience with that one.

  3. Oh man, I shouldn’t be looking at this when I’m hungry. These bars look fantastic. I did cherries and coconut too – love the combination. I’m going to have to make yours now this week 🙂

  4. As an East Coaster, I never understood why my Californian friends always complained about the produce in the East Coast. Now after having lived in SF, I totally see the light. And I seriously miss the produce and markets.

    These Cherry Bars look and sound awesome.

  5. Pingback: Coconut Cherry Bars Recipe #SundaySupper | Goblogle
  6. Pingback: Grilled Cherry Tomato and Goat Cheese Salad #SundaySupper

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