Strawberry Coconut Squares
Delicious squares with a buttery shortbread base, a sweet strawberry layer, and a creamy coconut topping.
Equipment
- Baking Sheet 9x13 inch
- Mixing bowls Several sizes
- 8x8 inch baking pan
Ingredients
Shortbread Base
- 1.5 cups all-purpose flour
- 0.25 cups granulated sugar
- 0.5 cups unsalted butter softened
- 0.5 tsp vanilla extract
- 1 pinch salt
Strawberry Layer
- 0.5 cups strawberry jam or more, if desired
Coconut Topping
- 1.5 cups shredded sweetened coconut
- 0.5 cups sweetened condensed milk
- 0.25 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan.
- In a large bowl, cream together the butter (ing_3) and sugar (ing_2) until light and fluffy. Beat in the vanilla extract (ing_4).
- Gradually add the flour (ing_1) and salt (ing_5), mixing until just combined. Do not overmix.
- Press the dough into the prepared pan. Bake for 15-20 minutes, or until lightly golden.
- Spread the strawberry jam (ing_6) evenly over the baked shortbread crust.
- In a separate bowl, combine the shredded coconut (ing_7), sweetened condensed milk (ing_8), and vanilla extract (ing_9). Mix well.
- Spread the coconut mixture evenly over the strawberry layer.
- Bake for another 10-12 minutes, or until the topping is lightly browned and set. Let cool completely before cutting into squares.
Notes
Store leftover squares in an airtight container at room temperature for up to 3 days.