Crust
1 cup all purpose flour
1 cup rolled oats
1 cup brown sugar, lightly packed
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
Preheat oven to 350 F.
Mix flour, oats, brown sugar, baking soda and salt in a large bowl. Cut in butter until mixture is crumbly. Press into greased 9 by 13 pan and bake for 10 minutes.
Filling
2 eggs
1 cup brown sugar
1/2 teaspoon almond extract
2 tablespoons flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup coconut
1 cup well drained maraschino cherries, quartered (reserve juice)
1/2 cup chopped pecans
In a large bowl beat eggs, stir in brown sugar and almond extract
Mix flour, baking powder and 1/2 tsp salt, and stir into eg mixture until combined.
Fold in coconut and cherries.
Spread mixture over prepared crust using an offset spatula
Sprinkle with pecans
Bake for 25 minutes, until lightly browned
Remove from oven and allow to cool while preparing frosting.
Frosting
1.5 tablespoons soft butter
1 cup confectioners sugar
4 to 5 tablespoons cherry juice
1/8 teaspoon almond extract
Combine all ingredients for frosting, and stir until smooth, add additional cherry juice or confectioners sugar to achieve desired consistency. Spread over cooled filling.
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