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