Festive Coconut Shortbread Squares
A buttery shortbread crust is topped with almonds, coconut, and candied fruit mixed with sweetened condensed milk.
These festive coconut shortbread squares are a colorful and irresistible holiday treat. A buttery almond-scented shortbread crust is topped with a chewy mixture of toasted almonds, coconut, candied cherries, and luscious sweetened condensed milk.
They’re simple to make, yet they look stunning on a Christmas cookie tray. The combination of textures—crisp, chewy, and slightly gooey—makes them a crowd-pleasing dessert for holiday gatherings, cookie exchanges, or as a homemade gift.
What You’ll Like About This Dish
Festive and colorful. The red and green candied cherries make these bars look instantly Christmas-ready.
Buttery shortbread base. The rich crust bakes up tender and sturdy enough to hold the topping.
Chewy coconut topping. Sweetened condensed milk binds the coconut, almonds, and cherries into a chewy, candy-like layer.
Perfect for sharing. Easy to cut, pack, and transport for cookie exchanges or gifts.
Ingredient Notes
- Slivered almonds: Toasting deepens their flavor and adds crunch to the topping.
- Butter: Softened butter helps the shortbread come together easily and gives it a rich, tender texture.
- All-purpose flour: Forms the structure of the shortbread base.
- Confectioners’ sugar: Sweetens the crust and contributes to its delicate, melt-in-your-mouth texture.
- Almond extract: Divided between the crust and topping to reinforce the nutty flavor.
- Flaked coconut: Sweetened coconut creates a chewy, toasty layer once baked.
- Candied cherries: Red and green cherries add color, sweetness, and a classic holiday look.
- Sweetened condensed milk: Holds the topping together and bakes into a slightly caramelized, chewy finish.
Steps to Make Festive Coconut Shortbread Squares
- Prepare the baking pan and preheat the oven.
- Toast the almonds in a dry skillet and let them cool.
- Mix the shortbread dough, just until it begins to clump together.
- Press the dough evenly into the prepared pan and bake until set and lightly golden.
- Cool the crust briefly while you prepare the topping.
- Combine the toasted almonds, coconut, and candied cherries and flavor with almond extract.
- Sprinkle the coconut and cherry mixture evenly over the cooled crust.
- Drizzle sweetened condensed milk over the topping.
- Bake until the top is lightly browned and the edges are set.
- Cool completely, chill, then cut into squares.
Tips for Festive Coconut Shortbread Squares
- Toast the almonds just until fragrant—watch closely so they don’t burn.
- Press the shortbread base firmly and evenly into the pan for clean layers.
- Let the crust cool slightly before adding the topping to prevent the layers from mixing.
- Drizzle the sweetened condensed milk slowly and evenly so it covers the topping without pooling in one spot.
- Chill thoroughly before cutting to get neat, tidy squares.
Recipe Variations
- Swap the nuts. Use chopped pecans, walnuts, or macadamia nuts instead of slivered almonds.
- Try different dried fruit. Replace some or all of the candied cherries with dried cranberries or chopped dried apricots for a slightly tangier twist.
- Add chocolate. Sprinkle 1/2 cup mini chocolate chips over the topping mixture before drizzling with sweetened condensed milk.
- Citrus flair. Add 1 teaspoon finely grated orange or lemon zest to the coconut and cherry mixture for a bright pop of flavor.
- Gluten-free option. Use a 1:1 gluten-free baking flour blend designed for baking in place of the all-purpose flour.
- Make it extra festive. Add colorful holiday sprinkles right after baking for a fun finishing touch.
Serving Suggestions
- Serve on a holiday dessert platter alongside cookies and fudge.
- Add to a Christmas cookie tin for gift-giving.
- Enjoy with a cup of tea, coffee, or hot cocoa as a sweet afternoon treat.
- Cut into smaller bite-sized squares for party finger food.
How to Store Festive Coconut Shortbread Squares
Room temperature: Store in an airtight container at cool room temperature for 3 to 4 days, with parchment between layers.
Refrigerate: For longer storage, refrigerate up to 1 week; bring to room temperature before serving for best texture.
Freeze: Freeze well-wrapped bars for up to 2 months. Thaw in the refrigerator, then bring to room temperature before serving.
Festive Coconut Shortbread Squares
Ingredients
- 3/4 cup slivered almonds
- 1 cup butter, softened
- 2 1/4 cups all-purpose flour
- 1/2 cup confectioners’ sugar
- 3/4 teaspoon almond extract, divided use
- 1 1/2 cups coconut, flaked
- 1 cup candied cherries, chopped or sliced, green and red
- 14 ounces sweetened condensed milk
Instructions
- Prepare the Oven and Pan: Heat the oven to 350°F. Lightly grease a 9-by-13-by-2-inch baking pan or spray it lightly with baking spray.
- Toast the Almonds: Put the almonds in a dry skillet and place them over medium heat. Cook the almonds until they are lightly browned and aromatic, turning and stirring them constantly. Remove to a plate to cool completely.
- Make and Bake the Shortbread Base: In a mixing bowl with an electric mixer, combine the butter, flour, sugar, and 1/2 teaspoon of the almond extract; beat just until the mixture begins to clump together. Pat the mixture evenly into the prepared pan. Bake the crust mixture for 15 minutes. Remove from the oven and let it cool for about 20 minutes.
- Combine Topping Ingredients: Combine the toasted almonds with the coconut and candied cherries. Toss with the remaining 1/4 teaspoon of almond extract; sprinkle over the cooled crust.
- Add the Topping and Finish Baking: Drizzle the sweetened condensed milk evenly over the coconut and almond mixture. Return to the oven and bake for 20 to 25 minutes, or until lightly browned.
- Serve and Enjoy: Chill in the refrigerator before cutting into squares.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
