Cherry Coconut Squares
Bursting with fruity sweetness and tropical flair, these Cherry Coconut Squares are the ultimate dessert for any occasion. Featuring a buttery, melt-in-your-mouth shortbread crust layered with luscious cherry preserves and topped with a golden, chewy coconut-almond layer, this indulgent treat strikes the perfect balance of texture and flavor. Quick to prepare with just 20 minutes of hands-on time, these squares are baked to perfection in under an hour. Ideal for bake sales, potlucks, or a special snack at home, each bite offers a delightful harmony of sweet cherries, rich coconut, and a hint of almond. Serve these irresistible bars as is or with a dollop of whipped cream for a dessert that’s as eye-catching as it is delicious! Perfect for fans of fruity coconut desserts, this recipe is sure to be a hit.
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 210 grams all-purpose flour
- 0.25 teaspoon salt
- 240 grams cherry preserves
- 2 large eggs
- 150 grams light brown sugar
- 120 grams shredded sweetened coconut
- 0.5 teaspoon baking powder
- 0.5 teaspoon almond extract
Instructions
Preheat your oven to 175°C (350°F). Grease and line a 9x9-inch (23x23 cm) square baking pan with parchment paper, leaving some overhang for easy removal.
In a medium bowl, cream together the butter and granulated sugar using a hand mixer or stand mixer until light and fluffy. Mix in the vanilla extract.
Gradually add the flour and salt to the butter mixture, mixing just until a crumbly dough forms. Press the dough evenly into the prepared pan to form the base layer.
Bake the crust in the preheated oven for 12-15 minutes, or until it is just beginning to turn golden. Remove from oven and let cool slightly while preparing the filling.
Spread the cherry preserves evenly over the cooled crust, ensuring full coverage.
In a separate bowl, whisk the eggs and light brown sugar together until smooth. Stir in the shredded coconut, baking powder, and almond extract until combined.
Gently spread the coconut mixture over the cherry preserve layer, ensuring an even distribution. Use the back of a spoon to smooth the surface if needed.
Bake in the oven for another 25-30 minutes, or until the coconut topping is golden brown and set.
Remove the pan from the oven and allow the squares to cool completely in the pan on a wire rack.
Once cooled, use the parchment paper overhang to gently lift the dessert out of the pan. Transfer to a cutting board and slice into 16 squares for serving.
Nutrition Facts
Calories |
276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 14% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 67 mg | 3% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 29.3 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 53 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
