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Preheat oven to 400°. Line a 9x13-inch pan with aluminum foil. Spray with baking spray. Set aside.
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To make the crust, pulse first 4 ingredients in a food processor 2 to 3 times or until combined. Add 1 ¼ cups cold butter pieces, 2 or 3 pieces at a time, pulsing after each addition. Add egg yolks, 1 at a time, pulsing after each addition. Process until mixture is crumbly.
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Press the mixture into the prepared pan and bake in preheated oven to 10 minutes.
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To make the filling, bring crushed pineapple, marmalade, sugar, lemon juice, cornstarch, and salt to a boil in a saucepan over medium-high heat. Boil, stirring often, 1 minute. Remove from heat; let stand 10 minutes. Stir in cherries, and spread in prepared crust.
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To make the streusel, stir together ½ cup sugar and next 2 ingredients; cut butter into sugar mixture with a pastry blender until it resembles coarse meal. Stir in coconut; sprinkle over pineapple mixture.
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Bake for 30 minutes, covering with foil halfway through if the coconut starts to burn. Cool completely before removing from pan and slicing into bars.