Prepare the Cookie Crust : Preheat your oven to 350°F (175°C) and lightly grease a 9x9-inch baking pan or line it with parchment paper. In a mixing bowl, cream together the softened butter and sugar until smooth and fluffy. Gradually add the flour and mix until a soft dough forms. Press the dough evenly into the prepared baking pan to create the crust. Bake for 10–12 minutes, or until the edges are lightly golden. Remove from the oven and set aside to cool slightly.

Prepare the Filling : In a large mixing bowl, whisk together the eggs, sugar, baking powder, flour, salt, and vanilla extract until smooth. Fold in the drained crushed pineapple, shredded coconut, chopped walnuts, and maraschino cherries until well combined.

Assemble and Bake : Pour the filling mixture evenly over the pre-baked cookie crust. Spread it gently to ensure even coverage, then bake in the preheated oven for 25–30 minutes, or until the top is golden brown and set.

Cool and Slice : Allow the bars to cool completely in the pan before slicing them into squares or rectangles. For cleaner cuts, chill the bars in the refrigerator for 20–30 minutes before slicing. Serve and enjoy these tropical dessert bars!