Cherry Coconut Dream Squares: A Taste of Sunshine

The scent of toasted coconut always takes me back to my grandmother’s kitchen. She wasn’t a fancy baker, but she had a knack for creating simple, comforting treats that filled the house with warmth. Her coconut bars, though different from these Cherry Coconut Squares, were legendary. This recipe, with its bright cherry filling and crumbly coconut topping, evokes that same feeling of home, happiness, and a single bite of pure joy.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 9
• Yield: 9 squares
• Dietary Type: Vegetarian

Ingredients

• ½ cup margarine, softened
• ½ cup sugar
• 1 ½ cups all-purpose flour
• 1 ¾ cups shredded coconut
• 1 (20 ounce) can cherry pie filling

Equipment Needed

• 8″ square baking pan
• Mixing bowl
• Pastry blender or fork
• Measuring cups and spoons

Instructions

1. Preheat your oven to 400°F (200°C). Ensure your oven rack is positioned in the center.

2. In a mixing bowl, combine the softened margarine, sugar, and flour. This is the base for your crumbly crust and topping, so make sure the margarine is properly softened for even distribution.

3. Using a pastry blender or a fork, cut the margarine into the flour and sugar until the mixture resembles coarse crumbs, much like you would when making a pie crust. The smaller the margarine pieces, the more evenly the crumbs will bake.

4. Add the shredded coconut to the crumb mixture.

5. Mix well to ensure the coconut is evenly incorporated throughout the crumb mixture. This will create a delicious, toasted coconut flavor in every bite.

6. Press half of the crumb mixture into the bottom of an ungreased 8-inch square baking pan. Press firmly and evenly to create a compact base for the filling. A flat-bottomed measuring cup or the back of a spoon can help you achieve a uniform crust.

7. Spread the cherry pie filling evenly over the pressed crust. Ensure the filling reaches all the corners of the pan for consistent flavor distribution.

8. Sprinkle the remaining crumb mixture evenly over the cherry pie filling. Gently pat the topping down so it adheres to the filling.

9. Bake in the preheated oven for 30 minutes, or until the topping is golden brown and the filling is bubbly. Keep a close eye on the squares during the last few minutes of baking to prevent the coconut from burning.

10. Remove from the oven and let cool completely in the pan before cutting into squares. This allows the filling to set and prevents the squares from falling apart.

Expert Tips & Tricks

• For an extra nutty flavor, lightly toast the shredded coconut in a dry skillet over medium heat before adding it to the mixture. Watch it closely, as it can burn quickly.
• If you find your topping is browning too quickly, loosely tent the pan with foil during the last 10 minutes of baking.
• For easier cutting, chill the baked squares in the refrigerator for at least 30 minutes before slicing.
• If you don’t have a pastry blender, you can use your fingers to rub the margarine into the flour and sugar. Just work quickly to prevent the margarine from melting too much.
• To ensure even baking, rotate the pan halfway through the baking time. This is especially important if your oven has hot spots.

Serving & Storage Suggestions

These Cherry Coconut Squares are delightful served warm or cold. A dollop of whipped topping or a scoop of vanilla ice cream complements the sweet and slightly tart flavor of the cherries beautifully.

• Room Temperature: Store the baked and cooled squares in an airtight container at room temperature for up to 2 days.
• Refrigerator: For longer storage, keep them in the refrigerator for up to 5 days.
• Freezer: To freeze, wrap the squares individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheating: To reheat, warm the squares in a 350°F (175°C) oven for 5-10 minutes, or microwave them in 15-second intervals until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	585.8 kcal	N/A
Calories from Fat	283 g	48%
Total Fat	31.5 g	48%
Saturated Fat	16.9 g	84%
Cholesterol	0 mg	0%
Sodium	204.1 mg	8%
Total Carbohydrate	73 g	24%
Dietary Fiber	5.5 g	21%
Sugars	18.6 g	N/A
Protein	5.5 g	10%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose blend. Ensure the blend contains xanthan gum or add a teaspoon to the dry ingredients.
• Dairy-Free: Use a dairy-free margarine alternative. Coconut oil can also be used, but it will impart a stronger coconut flavor.
• Other Fillings: Experiment with different pie fillings such as apple, blueberry, or peach.
• Nutty Crunch: Add chopped nuts, such as pecans or walnuts, to the crumb mixture for added texture and flavor.
• Lemon Zest: Grate the zest of one lemon into the crumb mixture for a bright, citrusy twist.

FAQs (Frequently Asked Questions)

Q: Can I use fresh cherries instead of canned cherry pie filling?
A: Absolutely! You’ll need about 4 cups of pitted fresh cherries. Simmer them with sugar and a touch of cornstarch until they thicken to a pie filling consistency.

Q: My crust is too dry. What did I do wrong?
A: You may have added too much flour or not enough margarine. Make sure your margarine is properly softened. Add a tablespoon of melted butter or oil at a time until the mixture comes together.

Q: Can I make these ahead of time?
A: Yes! These squares are perfect for making ahead. Store them in the refrigerator for up to 3 days before serving.

Q: What if I don’t have an 8-inch square pan?
A: You can use a 9-inch square pan, but the squares will be slightly thinner and may require a shorter baking time. Alternatively, you can use a round cake pan of a similar size.

Q: Can I reduce the amount of sugar?
A: You can reduce the sugar slightly, but keep in mind that it contributes to the structure and texture of the squares. Reducing it too much may result in a drier crust. Start by reducing it by 1/4 cup and adjust to your liking.

Final Thoughts

These Cherry Coconut Squares are more than just a dessert; they’re a little slice of sunshine. The combination of sweet cherries, crunchy coconut, and crumbly crust is simply irresistible. I encourage you to give this recipe a try and experience the joy of creating something delicious and comforting. Share your creations and variations – I’d love to see what you come up with! Serve these with a scoop of vanilla ice cream or a simple cup of coffee for the perfect ending to any meal. Happy baking!