Coconut Squares

📜 Collection: Georgia Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts A classic, sweet dessert bar featuring a buttery shortbread crust topped with a rich, chewy layer of moist coconut, chopped walnuts, and brown sugar. Perfect for afternoon tea or holiday cookie platters.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	45 mins	30 mins	16 squares

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🔪 Key Equipment

• 9x9-inch square baking pan
• Mixing bowl
• Hand mixer or whisk
• Measuring cups
• Measuring spoons

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Ingredients

Crust

Measurements	Ingredients	Prep / Notes
1/2 cup	Butter	softened
1 cup	Flour	all-purpose
4 tbsp	Confectioners’ Sugar	None

Topping

Measurements	Ingredients	Prep / Notes
2	Eggs	beaten
1/2 cup	Brown Sugar	None
2 tbsp	Flour	all-purpose
1/4 tsp	Baking Powder	None
3/4 cup	Coconut	moist
1 cup	Walnuts	chopped
1 pinch	Salt	None
1 tsp	Vanilla Extract	None

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Instructions

Step 1: Prepare and Bake the Crust

1. Preheat your oven to 350°F.
2. In a mixing bowl, mix 1/2 cup butter, 1 cup flour, and 4 tbsp confectioners’ sugar together until a soft dough forms.
3. Press the dough evenly into the bottom of an ungreased 9x9-inch square baking pan.
4. Bake for 15 minutes at 350°F until the crust is lightly golden around the edges.

Step 2: Prepare Topping and Final Bake

5. While the crust is baking, beat the 2 beaten eggs, 1/2 cup brown sugar, 2 tbsp flour, 1/4 tsp baking powder, 3/4 cup moist coconut, a pinch of salt, 1 tsp vanilla extract, and 1 cup chopped walnuts together in a bowl until thoroughly combined.
6. Pour the coconut mixture evenly over the hot, pre-baked crust.
7. Return the pan to the oven and bake for an additional 30 minutes at 350°F until the topping is set, firm, and beautifully golden brown.
8. Allow to cool completely in the pan before slicing into squares.

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💡 Make-Ahead & Storage: Store these squares in an airtight container at room temperature for up to 3 days, or freeze them layered between parchment paper for up to 3 months.

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Original Recipe Scan