These Coconut Date and Cherry Squares are one of the easiest squares to make as there is only the one layer. Simply place the coconut, dates, cherries, and pecans in a large bowl. Stir in sweetened condensed milk and transfer mixture to a baking pan. How easy is that!
The trick is not to overbake the square as it will dry out. Just bake it until it barely starts to turn golden on the edges and it will stay lovely and moist. It’s a supremely lovely treat with a cup of tea (or coffee)!
A simple way to deal with icing and cutting squares is to leave a bit of parchment overhang when lining the baking pan with parchment paper. This “overhang” can then be used to easily lift the square, once completely cooled, from the pan. This makes it very easy to ice and cut the square and the knife does not damage the finish on the baking pan when squares are cut.
One thing I like to do with my squares is cut off the outside edges by about 1/4″ all around the square. This gives every cut square a nice tidy, even edge.
While this square is fabulous any time of the year, the wonderful delicious flavors of coconut, dates, cherries, and pecans also make this square a great addition to holiday sweet trays. Of course, the delectable icing with a drizzle of chocolate on top is the crowning glory. While the chocolate drizzle is optional, it does add interest to the white icing. No need to fuss with how the drizzle goes on – just use either a fork or a spoon and quickly drizzle the chocolate any which way!
[Printable recipe follows at end of post]
Coconut Date and Cherry Squares
Ingredients:
2½ cups medium shredded non-sweetened coconut
2 cups dates, chopped
½ cup maraschino cherries, very well drained, cut into pieces
½ cup pecans, chopped
2/3 cup sweetened condensed milk (no substitutes)
1 tsp vanilla
1/8 tsp salt
Icing:
½ cup + 1 tbsp butter, softened at room temperature
2½ cups sifted icing sugar (aka powdered or confectioner’s sugar)
2 – 2¼ tbsp milk or water
½ tsp almond flavoring (or vanilla)
1 – oz square semi-sweet chocolate (optional)
Method:
Preheat oven to 350°F.
Line 9”x9” baking pan with parchment paper, leaving just enough overhang that there are “handles” to easily grip and lift the square from the pan when cooled.
In large bowl, combine the coconut, dates, maraschino cherries, and pecans. Mix the vanilla and salt into the sweetened condensed milk and pour over the coconut, dates, cherries, and pecans. Stir well to combine ingredients. Transfer mixture to prepared pan and spread evenly. Bake for about 22- 25 minutes, or just until edges of square start to turn light golden brown. Do not overbake. Remove square from oven and transfer to wire rack to cool in pan completely before icing. When completely cooled, lift square from pan.
To prepare icing, place butter in bowl of stand mixer and beat at medium speed until creamy. Reduce mixer speed to low and gradually add the icing sugar. Add the milk (or water), a couple of teaspoons at a time, along with the almond flavoring. Increase speed to medium-low to blend ingredients. Increase speed to high and beat an additional minute to ensure ingredients are well combined and icing is smooth. Additional milk or water may be required to make icing of desired spreading consistency. If adding additional milk or water, add by ½ teaspoon at a time. Icing should be of spreading consistency but not “soupy”.
Spread icing evenly over cooled square. Melt the chocolate square in small dish in microwave. Using a fork or spoon, drizzle chocolate in desired design over icing. Cut squares into desired size. Squares freeze well.
Yield: One 9”x9” pan of squares
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Coconut Date and Cherry Squares
Ingredients
- 2½ cups medium shredded non-sweetened coconut
- 2 cups dates, chopped
- ½ cup maraschino cherries, very well drained, cut into pieces
- ½ cup pecans, chopped
- 2/3 cup sweetened condensed milk (no substitutes)
- 1 tsp vanilla
- 1/8 tsp salt
- Icing:
- ½ cup + 1 tbsp butter, softened at room temperature
- 2½ cups sifted icing sugar (aka powdered or confectioner’s sugar)
- 2 – 2¼ tbsp milk or water
- ½ tsp almond flavoring (or vanilla)
- 1 oz square semi-sweet chocolate (optional)
Instructions
- Preheat oven to 350°F.
Line 9”x9” baking pan with parchment paper, leaving just enough overhang that there are “handles” to easily grip and lift the square from the pan when cooled.
In large bowl, combine the coconut, dates, maraschino cherries, and pecans. Mix the vanilla and salt into the sweetened condensed milk and pour over the coconut, dates, cherries, and pecans. Stir well to combine ingredients. Transfer mixture to prepared pan and spread evenly. Bake for about 22- 25 minutes, or just until edges of square start to turn light golden brown. Do not overbake. Remove square from oven and transfer to wire rack to cool in pan completely before icing. When completely cooled, lift square from the pan.
- To prepare icing, place butter in bowl of stand mixer and beat at medium speed until creamy. Reduce mixer speed to low and gradually add the icing sugar. Add the milk (or water), a couple of teaspoons at a time, along with the almond flavoring. Increase speed to medium-low to blend ingredients. Increase speed to high and beat an additional minute to ensure ingredients are well combined and icing is smooth. Additional milk or water may be required to make icing of desired spreading consistency. If adding additional milk or water, add by ½ teaspoon at a time. Icing should be of spreading consistency but not “soupy”.
- Spread icing evenly over cooled square. Melt the chocolate square in small dish in microwave. Using a fork or spoon, drizzle chocolate in desired design over icing. Cut squares into desired size. Squares freeze well.
Recipe Notes
Yield: One 9”x9” pan o squares
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