Coconut Squares
Indulge in the irresistible flavors of homemade Coconut Squares—a delightful treat that combines a buttery, crumbly shortbread base with a luscious, golden coconut topping. Perfectly balanced between sweet and satisfying, this easy-to-follow recipe uses kitchen staples like unsalted butter, sweetened condensed milk, and shredded unsweetened coconut to create a textural masterpiece. Ready from start to finish in just 45 minutes, Coconut Squares are ideal for tea-time snacks, festive gatherings, or anytime you crave a tropical-inspired dessert. Plus, they’re perfectly portable, making them a great option for potlucks or lunchbox treats. With just one bite, these golden, chewy squares are sure to transport your taste buds to paradise!
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Ingredients
- 100 grams unsalted butter
- 75 grams granulated sugar
- 150 grams all-purpose flour
- 2 large eggs
- 200 ml sweetened condensed milk
- 1 teaspoon vanilla extract
- 150 grams shredded unsweetened coconut
- 0.25 teaspoon salt
Directions
Step 1
Preheat your oven to 180°C (350°F) and line a 20x20 cm (8x8 inch) baking pan with parchment paper, leaving some overhang on the sides for easy removal.
Step 2
In a medium bowl, cream the unsalted butter and granulated sugar together until light and fluffy.
Step 3
Add the all-purpose flour and salt to the butter-sugar mixture, and mix until it forms a crumbly dough.
Step 4
Press the dough evenly into the prepared baking pan to form the base. Prick the surface lightly with a fork to prevent bubbling and bake in the preheated oven for 10 minutes. Remove from the oven and set aside to cool slightly.
Step 5
In a separate bowl, whisk the eggs, sweetened condensed milk, and vanilla extract together until smooth.
Step 6
Stir in the shredded coconut until fully combined, creating the coconut topping mixture.
Step 7
Pour the coconut mixture evenly over the partially baked base, spreading it out with the back of a spoon or spatula.
Step 8
Bake for an additional 20 minutes, or until the top is golden brown and set.
Step 9
Remove from the oven and allow the coconut squares to cool in the pan for at least 20 minutes. Then lift them out using the parchment paper overhang and transfer to a cutting board.
Step 10
Cut into 16 equal squares and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | (837.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3532.3 |
| Total Fat 215.5g | 0% |
| Saturated Fat 153.2g | 0% |
| Polyunsaturated Fat 0.9g | |
| Cholesterol 680.8mg | 0% |
| Sodium 1129.0mg | 0% |
| Total Carbohydrate 368.0g | 0% |
| Dietary Fiber 30.9g | 0% |
| Total Sugars 226.7g | |
| Protein 59.8g | 0% |
| Vitamin D 102.6IU | 0% |
| Calcium 865.8mg | 0% |
| Iron 14.6mg | 0% |
| Potassium 1711.2mg | 0% |
Source of Calories