A scrumptious coconut crust complements cherry pie filling in these quick-to-fix squares. Try them the next time you're entertaining a friend or two for coffee. —Mildred Schwartzentruber, Tavistock, Ontario
Total TimePrep: 15 min. Bake: 40 min.
- 1-3/4 cups sweetened shredded coconut
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1-1/2 cups all-purpose flour
- 1 can (21 ounces) cherry pie filling
- In a bowl, combine first four ingredients. Press half the mixture into a greased 9-in. square baking pan. Top with the pie filling and sprinkle with remaining crumbs. Bake at 375° for 35-40 minutes or until golden brown.
Nutrition Facts1 piece: 375 calories, 17g fat (12g saturated fat), 27mg cholesterol, 163mg sodium, 54g carbohydrate (33g sugars, 2g fiber), 3g protein.
Originally published as Cherry Squares in Country Woman March/April 1992
Apr 10, 2015
The cherry squares were tasty, but the crust was on the soft side. It was difficult to pick up without it falling apart. It might be better to put more than half of the crust on the bottom and less on the top.