Chewy Vintage Cherry Coconut Cookie Bars (Swiss Treats)

If you grew up with those classic handwritten recipe cards in a family recipe box, this one will feel familiar. These Swiss Treats—what my great-grandma called them—are chewy, buttery cookie bars loaded with chopped maraschino cherries, coconut, nuts, and chocolate. They're simple, nostalgic, and exactly the kind of dessert that shows up at every church basement bake sale or holiday cookie tray.

I made mine true to her original method but updated the mix-ins (I like pistachios and a blend of white and milk chocolate chips). These bars bake up soft in the center with crisp edges, and the cherry-coconut combo tastes like a vintage Christmas cookie in the best way.

Why You'll Love These Cookie Bars

These bars are everything you want in a nostalgic dessert—chewy, buttery, and packed with texture from the cherries, coconut, nuts, and chocolate. They use 15 minutes of prep and a 20-minute bake, don't require a mixer after the initial creaming step, and slice cleanly once cooled. They're perfect for holiday trays, potlucks, or anytime you want an easy cookie bar with old-school charm.

My Take

This is one of the recipes that pulled me into this whole family cookbook project. If you enjoy family recipes like this, try another recipe from my great-grandmother. The original card had barely any instructions and listed ingredients the way grandmas do: handful of nuts, “some” chocolate chips, no pan size, no bake time. Once I updated it and baked them again, I forgot how good these bars are—especially with the cherries and coconut. They're simple, messy in the best way, and exactly the kind of cookie you only get from someone's grandma.

Equipment Notes

Mixing bowls and a hand mixer work for the base. A sturdy spatula helps press the dough evenly into a parchment-lined 15×11-inch pan. A wire rack helps the bars cool and set before slicing.

Ingredients

Butter, sugar, egg, vanilla
Flour, baking powder, salt
Chocolate chips
Maraschino cherries (patted dry)
Coconut
Chopped nuts

Tools I Use for This Recipe

Wilton 11 x 15-Inch Aluminum Sheet Cake Pan

The recipe card calls for an 11×15-inch pan, so this suggested option matches the bar-baking footprint.

365 Maraschino Cherries, 13.5 Ounce

A convenient suggested option for the chopped, well-drained cherries that give these bars their vintage flavor.

Baker's Angel Flake Sweetened Coconut

A suggested baking coconut for the chewy texture; coconut sweetness and moisture can vary by brand.

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How to Make Chewy Cherry Coconut Cookie Bars

1. Preheat the oven to 350°F (175°C) and prepare a parchment-lined 15×11-inch pan.
2. Cream the butter and sugar, mix in the egg and vanilla, then combine with the dry ingredients. Fold in the chocolate chips, coconut, well-drained cherries, and nuts before pressing the dough evenly into the pan.
3. Bake for 20 minutes, until the edges are golden and the center is set. Cool completely in the pan before slicing so the bars can firm up.

Tips & Substitutions

Use parchment for clean slices and less sticking.
Let the bars cool fully before slicing so they set properly.

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Chewy Vintage Cherry Coconut Cookie Bars (Swiss Treats from Scratch)

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A chewy, nostalgic cookie bar recipe passed down from my great-grandmother. These Swiss Treats combine maraschino cherries, shredded coconut, chopped nuts, and a buttery vanilla base into a festive old-fashioned bar. I make mine with pistachios and a blend of white and milk chocolate chips for a modern holiday twist.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Ingredients

  

1x2x3x?

• 1 cup butter or oleo softened
• 1 1/4 cups sugar
• 1 egg beaten
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour sifted
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup chopped nuts original recipe; I used pistachios
• 1/2 cup maraschino cherries chopped
• 1/2 cup shredded coconut
• 6 oz chocolate chips original recipe; I used a mix of white & milk chocolate chips

Equipment

• 1 Mixing Bowls
• 1 Hand Mixer
• 1 Measuring Cups and Spoons
• 1 Baking Pan 15×11-inch
• 1 Spatula
• 1 Wire Rack

Method

 

1. Preheat & Prep Pan

   Preheat oven to 350°F (175°C). Grease or line a 15×11-inch baking pan with parchment paper.
2. Cream Butter & Sugar

   In a large mixing bowl, cream the softened butter and sugar with a hand mixer until light and fluffy (2–3 minutes).
3. Add Egg & Vanilla

   Mix in the beaten egg and vanilla until fully incorporated.
4. Add Dry Ingredients

   In a separate bowl, whisk together the sifted flour, baking powder, and salt. Add to the wet mixture and stir until a thick dough forms.
5. Fold in Mix-ins

   Gently fold in:

   Chopped nuts

   Maraschino cherries

   Shredded coconut

   Chocolate chips

   Be sure the cherries are patted dry to avoid excess moisture.
6. Spread & Bake

   Spread the dough evenly in your prepared baking pan using a spatula. Bake for 20 minutes, or until lightly golden and set.
7. Cool & Slice

   Cool completely in the pan on a wire rack before cutting into 24 bars. Don't slice while warm—they'll be too soft.

Nutrition

Calories: 208kcalCarbohydrates: 24gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 27mgSodium: 126mgPotassium: 52mgFiber: 1gSugar: 17gVitamin A: 249IUVitamin C: 0.04mgCalcium: 20mgIron: 1mg

Notes

• Family Origin: The original recipe simply listed “chopped nuts” and “chocolate chips” without amounts. Today, we use pistachios and a mix of white and milk chocolate chips for better flavor.
• Don't Skip the Cooling: Letting the bars fully cool in the pan is key to clean slicing and the chewy texture.
• Storage: Store in an airtight container for up to 5 days or freeze for 2 months.

Tried this recipe?

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