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Coconut Cherry White Chocolate Bars

These chewy cherry flavored bar cookies are baked in a 15x10 inch pan, but you can halve the recipe and use a 9 inch square pan.
Course Dessert
Cuisine American
Keyword Cherries, Coconut, craisins, White Chocolate
Prep Time 15 minutes
Cook Time 18 minutes
Cooling 1 hour
Total Time 1 hour 33 minutes
Servings 24
Author Anna
Cost 5

Ingredients

  • 2 cups all-purpose flour (260 grams)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter, softened -- salted** (230 grams)
  • ¾ cup granulated sugar (150 grams)
  • ¾ cup firmly packed light brown sugar (150 grams)
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup uncooked quick oats
  • 2 cups white chocolate chips, divided use
  • 1 cup sweetened flaked coconut
  • ¾ cup dried cherries or cherry-flavored dried cranberries

Instructions

  • Preheat oven to 375°F. Grease a 15x10 inch pan and line with parchment paper. The original recipe called for an ungreased pan, but I recommend lining the pan with something anyway.
  • In a medium size bowl, mix together the flour, baking soda and salt in small bowl; set aside.
  • In the bowl of a stand mixer or in a large mixing bowl, beat butter and both sugars until creamy. Add eggs one at a time and beat until blended, then beat in vanilla.
  • By hand (or using lowest speed of mixer), gradually add flour mixture until blended. Add oats, coconut and cherries and stir until blended, then stir in 1 ½ cups of the white chocolate chips. Reserve ½ cup.
  • Press dough evenly into the pan and sprinkle with chips.
  • Bake 16 to 18 minutes or until edges are golden brown and center is almost set. Cool completely on wire rack. Remove from pan and cut into squares or diamonds.

Notes

If using unsalted butter, use a total of 1 scant teaspoon of salt.