All the tropical flavors of a piña colada in these creamy bars are sure to please all your guests.
To toast coconut, spread coconut on ungreased cookie sheet. Bake at 350°F 6 to 8 minutes, stirring occasionally, until golden brown.
For a fun garnish, place 1 maraschino cherry and 1 mango chunk into each of 24 umbrella picks.
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