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.
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.
- 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 and Freeze
Refrigerate: Layer the bars between sheets of wax paper or parchment in an airtight container. Keep refrigerated for up to 1 week.
Freeze: Place the bars in a single layer on a baking sheet to freeze until firm, then transfer to a freezer-safe container with parchment between layers. Freeze for up to 2 months. Thaw in the refrigerator or at 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 flaked coconut
- 1 cup chopped or sliced green and red candied cherries
- 1 can, 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.
