COCONUT-CHERRY CREAM SQUARES
You'll be wowed by these cherry-topped delights. With a delectable coconut-custard filling and a thin golden crust, one square will satisfy your sweet tooth. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the flour, coconut and brown sugar; cut in butter until crumbly. Press into a 9-in. square baking pan coated with cooking spray. Bake at 400° for 7-10 minutes or until lightly browned. Cool on a wire rack., In a small saucepan, combine the flour, sugar, sugar substitute and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. , Gently stir in coconut and extract. Pour over crust. Refrigerate until set. Top with pie filling. Refrigerate for at least 2 hours before cutting.
Nutrition Facts : Calories 142 calories, Fat 4g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 95mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
CHERRY COCONUT SQUARES
I gave this recipe an "A+" when I tried it for the first time over 9 years ago! I loved it and so did my family!
Provided by SilentCricket
Categories Dessert
Time 50m
Yield 6-9 serving(s)
Number Of Ingredients 5
Steps:
- Blend margarine, sugar, and flour with pastry blender or fork in bowl until coarse crumbs form (like pie crust).
- Add coconut.
- Mix.
- Place half of crumb mixture in 8" square pan.
- Put filling on top.
- Sprinkle with remaining crumbs.
- Bake at 400 for 30 minutes.
- Serve with whipped topping or ice cream.
- Great served warm or cold.
COCONUT - CHERRY CREAM SQUARES
These are delicious cherry topped, custard filled delights..we love them!...enjoy!.. 5/11 Taste of Home
Provided by Cassie *
Categories Other Desserts
Time 30m
Number Of Ingredients 14
Steps:
- 1. In a small bowl, combine flour, coconut and brown sugar; cut in butter until crumbly ( I do this in my food processor). Press into a 9 inch square baking pan coated with cooking spray. Bake at 400 for 7 - 10 minutes or until lightly browned. Cool on a wire rack.
- 2. In a small saucepan, combine flour, sugar and salt. Stir in milk until smooth. Cook and stir over medium - high heat until thick and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat.
- 3. Stir a small amount of hot filling into eggs; return all to pan; stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat
- 4. Gently stir in coconut and extract. Pour over crust. Refrigerate until set. Top with pie filling. Refrigerate for at least 2 hours before cutting. Enjoy!
CHERRY COCONUT SQUARES
This is a recipe from a cookbook I got at a garage sale, submitted by Marylou Falstreau. I know there are other Cherry Coconut Square recipes here, but there are maraschino cherries in this version!
Provided by Recipe Junkie
Categories Bar Cookie
Time 1h
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Mix crust ingredients together and pat into bottom of 9x9x2" pan.
- Bake at 350 for 25 minutes.
- While crust is baking, mix filling ingredients together.
- Put filling mixture on top of crust and bake at 350 for 25 minutes.
Nutrition Facts : Calories 366.8, Fat 20.4, SaturatedFat 10.3, Cholesterol 74.1, Sodium 251.5, Carbohydrate 42.4, Fiber 2.3, Sugar 25.9, Protein 5.6
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