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Coconut Date and Cherry Square

Coconut Date and Cherry Squares

Full of delicious flavors, this easy-to-make Coconut Date and Cherry Square is perfect with a cup of tea or coffee.
Course Dessert
Keyword iced squares, squares
My Island Bistro Kitchen My Island Bistro Kitchen


  • 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
  • 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)


  1. Preheat oven to 350°F.
  2. 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.

  3. 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.

  4. 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”.
  5. 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 of squares