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.

Nutriscore Rating: 34/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 16

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Spread the cherry preserves evenly over the cooled crust, ensuring full coverage.

Step 6

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.

Step 7

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.

Step 8

Bake in the oven for another 25-30 minutes, or until the coconut topping is golden brown and set.

Step 9

Remove the pan from the oven and allow the squares to cool completely in the pan on a wire rack.

Step 10

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

Serving size	(1100.1g)

Amount per serving	% Daily Value*
Calories	4386.7

Total Fat 185.8g	0%
Saturated Fat 112.3g	0%
Polyunsaturated Fat g
Cholesterol 748.4mg	0%
Sodium 1060.3mg	0%
Total Carbohydrate 674.0g	0%
Dietary Fiber 13.7g	0%
Total Sugars 463.0g
Protein 40.1g	0%

Vitamin D 80IU	0%
Calcium 231.3mg	0%
Iron 12.9mg	0%
Potassium 836.0mg	0%

*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.

Source of Calories

Fat: 36.9%

Protein: 3.5%

Carbs: 59.5%