Coconut Almond Cherry Bars
Ingredients
- Crust:
- 1 1/2 cups flour
- 1/2 cup plus 2 tablespoons powdered sugar
- 1/2 teaspoon salt
- 10 tablespoons unsalted butter, very chilled, cut into small pieces
- Filling:
- 1/2 cup egg whites, room temperature (about 4 large eggs)
- 1 teaspoon vanilla extract
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 2 cups powdered sugar
- 1 (14 oz) package sweetened flaked coconut
- 1 (21 oz) can cherry pie filling
The crisp buttery crust of this bar is a tasty contrast to the soft coconut macaroon topping. The layer of cherries in between creates a total sublime flavor sensation.
Time
25 minutes to assemble
40-45 minutes to bake
Total time: 65-70 minutes
40-45 minutes to bake
Total time: 65-70 minutes
Yield
Approximately 24 pieces
Directions
- To prepare crust:
- Preheat oven to 350°F. Spray pan with non-stick cooking spray.
- Add flour, sugar and salt to food processor fitted with a metal blade. Pulse until mixed. Add butter and pulse until the texture of fine sand.
- Add mixture to baking dish and shake until crumbs are evenly distributed. With the bottom of a measuring cup firmly press down on crumbs, until solidly packed. Bake for 15 minutes or until firm to the touch.
- To prepare filling:
- While crust is baking, wipe out processor and add egg whites. Mix until doubled in volume and slightly firm. Add extract, Almond Paste (grated using large hole side of a box grater) and powdered sugar. Mix until smooth. Add coconut flakes and mix until combined. Transfer coconut mix to a bowl.
- Wipe out food processor and add pie filling. Pulse until cherries are crushed but not pureed. Spread across crust.
- Drop teaspoons of coconut mixture on top of cherries evenly filling dish. Bake for 25-30 minutes or until top is golden and firm.