Crust:

2 c. flour
1/3 c. sugar
3/4 c. butter

Blend until crumbly and press in ungreased 13 x 9 pan.

Bake 12 to 15 minutes at 350°F.

Filling:

1/2 tsp. salt
1/2 tsp. vanilla
1/2 c. chopped pecans
1 (10 oz.) jar maraschino cherries, chopped and drained (reserve juice)

Mix together all filling ingredients and pour over crust.

Bake for 20 to 25 minutes. Cool.

Frosting:

2 tbsp. butter
2 1/2 c. powdered sugar
3 to 4 tbsp. cherry juice
3 tbsp. coconut

In small bowl, combine frosting ingredients except coconut. Beat until fluffy. Spread on bars and sprinkle with coconut. (A light glaze may be used instead.)