Cherry-Chocolate Macaroon Bars

Cherry-Chocolate Macaroon Bars

Coconut is a key ingredient in these bars made on a chocolate cookie crumb crust, filled with sweetened condensed milk, chocolate and coconut, then topped with cherry pie filling.


Servings: 1 square

6 cups chocolate cookie crumbs
1/2 cup unsalted butter, melted

4 cups shredded, unsweetened coconut (approx. 12 oz.)
3 cups semi-sweet chocolate chips, divided
3 3/4 cups sweetened condensed milk
1 1/2 qt. LUCKY LEAF® Premium Cherry Fruit Filling
Additional semi-sweet chocolate chips and coconut for garnishing, if desired


  1. Preheat oven to 350°F. Grease a full-sized sheet pan.
  2. For Crust: In a bowl, toss together chocolate cookie crumbs with butter. Spread evenly in bottom of a prepared sheet pan and pat down. Bake 10 minutes and remove from heat. Cool completely before using as directed.
  3. For Filling: Sprinkle coconut and 1 1/2 cups chocolate chips evenly over crust. Drizzle all but 1 cup sweetened condensed milk evenly over coconut and chocolate chips (reserve 1 cup for later use). Bake 2535 minutes until starting to get golden color and mixture is bubbly. Remove from heat. Cool slightly.
  4. Meanwhile, in a sauce pan, mix reserved 1 cup sweetened condensed milk and remaining 1 1/2 cups chocolate chips and heat over low heat until chips are melted and mixture is smooth. Pour melted mixture evenly over top of coconut layer. Cool for 20 minutes.
  5. Spoon Lucky Leaf® Cherry Pie Filling over top of chocolate/milk layer and spread out evenly. Refrigerate until ready to portion and serve. Top may be garnished with additional chips and coconut, if desired. Cut into 24 pieces to serve.

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