Coconut Date and Cherry Christmas Squares

The Christmas season inevitably brings back memories of loved ones who are no longer with us and I often think of my lovely Aunt Irene. I feel like she’s in the kitchen with me when I make her Coconut Date and Cherry Christmas Squares.

These naturally gluten free treats are packed with seasonal flavours and studded with bright red cherries, making them perfect for holiday cookie trays. I still remember asking Auntie Irene for her recipe when I was a little girl. I’ve been making it nearly every year since.

I love to share the stories behind my family recipes. However if you prefer, just press the Jump to Recipe button at the top of this post to go straight to the recipe.

Coconut Date and Cherry Christmas Squares

Happy Memories

Auntie Irene was one of my Dad’s sisters. A tiny lady, not much more than five feet tall, she had sparkling eyes and the most remarkable, joyful laugh I have ever heard. She was vibrant, vivacious, and she had the coolest floral bathing caps this side of Hollywood.

The family often gathered at her house, which was beside the rather aptly named Paradise Lake. My Dad and Grandpa taught me how to swim there, and we’d have campfires in the evening. Auntie Irene was always in the background – serving delicious food, getting people drinks, sitting by the lake and laughing.

Auntie Irene had a wonderful garden and she often pickled and preserved its bounty. She was a such a good cook. Whether it was a roast dinner, pumpkin pie or indeed her Christmas squares, everything was always delicious.

Sometimes, Auntie Irene would babysit me at her house if my Mom had to go out. I loved every minute. Her imagination was every bit as vivid as my childish one. We’d pick cherries from the trees just outside her front door, and she taught me how to loop the double ones over my ears and pretend they were earrings. Then we would play at being ladies, all dressed up in our finery, but in reality wearing only our shorts and t-shirts.

When I was growing up, Auntie Irene was really supportive, and I always felt close to her, even when she firmly but gently told me she ‘didn’t approve’ of my going to England to live. Later, she was so happy for me when I met my husband, and when our son was born she was thrilled. A few years later, after my Uncle died, Auntie Irene went to live in a lovely nursing home, and we’d visit every time we went back to Canada, talking for hours.

Auntie Irene left me with such gorgeous memories. Even as we sat chatting on the porch of the home the last time before she passed away, she turned to me and said, “Oh April, you are like the sunshine. You get more beautiful every time I see you – and not just on the outside.” It truly is one of the most wonderful things anyone has ever said to me. This lovely memory always comes to mind when I make any of her recipes, including these Christmas squares.

Tips for Making Auntie Irene’s Coconut Date and Cherry Christmas Squares

Making Christmas squares is a two step process, and the first step is super easy. You just mix all the ingredients together and press them gently into a baking pan.

Be sure to watch the Coconut Date and Cherry Christmas Squares are baking as the coconut browns up pretty quickly. Until you get to know your oven, it’s best to set the oven for ten minutes, check them, and then go carefully until the squares just begin to brown.

It’s okay if these Coconut Date and Cherry Christmas Squares do go a little extra brown as these did as you will be frosting them. Ideally they would be a little bit less brown than this, but these still tasted amazing!

The second step is to frost the squares. Be sure to allow them to cool completely before frosting them.

Then drizzle the Christmas Squares with a little melted chocolate.

I just use a spoon and let the chocolate run off it in a thin stream on to the top of the Christmas squares. Don’t worry too much about the design as you are going to cut these before serving anyway.

Chill the Coconut Date and Cherry Christmas Squares again. Once they are cold, cut into squares and return to the fridge. When you are ready to serve, it’s a good idea to let them sit out of the fridge for about 15 minutes before serving, but they are equally good stolen from the pan, fridge cold and gorgeously chewy.

It’s best to store Christmas squares in the fridge because of the buttercream. They keep well for three to four days that way.

Gluten Free Coconut Date and Cherry Christmas Squares – Printable Recipe

Created by: April J Harris

Coconut Date and Cherry Christmas Squares

Course Dessert

Cuisine Canadian

My Coconut Date and Cherry Christmas Squares are easy to make, naturally gluten-free and make the perfect little holiday treat!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Ingredients

 

US CustomaryMetric

 

• For the squares
• butter or oil to grease the pan
• ⅔ cup sweetened condensed milk
• 1 teaspoon vanilla
• dash salt
• 2½ cups fine coconut
• 2 cups chopped dates
• ½ cup maraschino cherries, drained and chopped Do not use glacé cherries

For the butter icing

• 4 tablespoons softened butter
• 2 cups icing sugar Icing sugar is also known as confectioner’s sugar.
• 4 tablespoons milk, cream or half and half You may not need it all.

For the chocolate drizzle

• 2 tablespoons chocolate chips Or use a few squares of semi sweet chocolate instead

Instructions

• Preheat the oven to 325°F (about 160℃).
• Grease an 8 x 8 inch (20 x 20 cm) square pan lightly.
• Mix the sweetened condensed milk, vanilla, salt, coconut, dates and maraschino cherries together thoroughly in a large bowl using a wooden spoon.
• Transfer the mixture into the baking pan, pressing it down lightly.
• Bake for 20 to 25 minutes or until very pale golden brown. I always check after 15 minutes and regularly thereafter.
• Cool on a wire rack.
• When the squares are completely cool, make the icing.
• Beat the butter and icing sugar together in an electric mixer or with a hand held mixer.
• Gradually add enough milk, cream or half and half to make a spreadable frosting.
• Spread the frosting over the cooled squares.
• Melt the chocolate carefully in a bain-marie over simmering water on low heat.
• Remove from the heat and drizzle the chocolate over the butter icing.
• Cover and place the pan of squares in the fridge to chill.
• Cut in small squares when cold.

Equipment

• 1 8 x 8 inch square pan
• 1 large mixing bowl
• 1 wooden spoon
• 1 hand held or electric mixer
• 1 bain-marie

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