Coconut Honey Gingerbread Squares
Indulge in the warm, spiced decadence of Coconut Honey Gingerbread Squares—an irresistible holiday treat with a tropical twist. These moist and tender squares are infused with rich honey, cozy ginger, and a hint of cinnamon and cloves, perfectly balanced by the subtle nuttiness of coconut oil and shredded coconut. Crafted with wholesome ingredients like dark brown sugar and a touch of vanilla, this easy recipe comes together in just 15 minutes of prep and bakes to golden perfection in under 30 minutes. Whether you’re looking for an alluring dessert for a festive gathering or a comforting snack with your afternoon tea, these gingerbread squares are sure to delight. Serve them fresh or store for later—they stay deliciously soft for days!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground cloves
- 1 teaspoon Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 0.25 cups Coconut oil (melted)
- 0.75 cups Honey
- 0.25 cups Dark brown sugar (packed)
- 2 pieces Large eggs
- 0.5 cups Unsweetened shredded coconut
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x9-inch square baking pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and coconut oil together until smooth and creamy.
Add the honey and dark brown sugar to the butter mixture, and beat until well combined.
Mix in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Do not overmix.
Fold in the shredded coconut gently to ensure even distribution.
Pour the batter into the prepared pan, spreading it evenly with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Remove the pan from the oven and let the gingerbread cool completely in the pan on a wire rack.
Once cooled, lift the gingerbread out of the pan using the parchment paper. Cut into 16 squares and serve.
Store leftovers in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.8 g | 250% | |
| Saturated Fat | 138.9 g | 694% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 2053 mg | 89% | |
| Total Carbohydrate | 396.9 g | 144% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 199.4 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 208 mg | 16% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 857 mg | 18% | |
*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.
