2 c. all purose flour
1/3 c. sugar
3/4 c. butter, softened

FILLING:

2 eggs, slightly beaten
1 c. brown sugar
1/3 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla
10 oz. jar maraschino cherries, drained reserving juice and chopped
1/2 c. chopped walnuts

FROSTING:

2 tbsp. butter, softened
2 1/2 c. powdered sugar
3 to 4 tbsp. reserved cherry juice
2 to 3 tbsp. flaked coconut

Heat oven to 350 degrees (lightly spoon flour into measuring cup; level off). In large bowl, combine first 3 ingredients; blend until crumbly. Press mixture into ungreased 13 x 9 inch pan. Bake 12 to 15 minutes until lightly browned. In bowl, combine all filling ingredients; mix well.

Pour over crust. Bake 20 to 25 minutes until toothpick inserted in center comes out clean. Cool. In small bowl, combine all frosting ingredients except coconut; beat until light and fluffy. Spread frosting over cooled bars, sprinkle with coconut. Makes 3 to 4 dozen bars.