Cherry Coconut Squares
"I gave this recipe an "A+" when I tried it for the first time over 9 years ago! I loved it and so did my family!"
- Ready In:
- 50mins
- Ingredients:
- 5
- Serves:
-
6-9
ingredients
- 1⁄2 cup margarine
- 1⁄2 cup sugar
- 1 1⁄2 cups flour
- 1 3⁄4 cups coconut
- 1 (20 ounce) can cherry pie filling
directions
- Blend margarine, sugar, and flour with pastry blender or fork in bowl until coarse crumbs form (like pie crust).
- Add coconut.
- Mix.
- Place half of crumb mixture in 8" square pan.
- Put filling on top.
- Sprinkle with remaining crumbs.
- Bake at 400 for 30 minutes.
- Serve with whipped topping or ice cream.
- Great served warm or cold.
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Reviews
-
This was very easy to make! I picked it because I love coconut & cherries.It was kinda in between a cherry cobbler or a cherry crumb pie! The texture was great and it held together well even when it was warm ! I will be making this agian & it will become a very "Special "dessert in my house! Thank you Martha : -
This recipe has such a nice flavor! I used real butter in place of the margarine. The topping turned out a touch dry and was done approximately 5 minutes before hand. Next time I will drizzle a small amount of additional butter on top before baking to ensure a moister topping. Thinking of you, Silent Cricket! -
Excellent. I pressed the crumb mixture down into the pan before putting the pie filling in. I also added 1/2 tsp almond flavoring. Other than that I followed the recipe exactly. -
I will defiantly make again. It was a bit tough spreading the cherry pie filling evenly over the base, I think next time I will try packing the base and refrigerating it before adding the cherries. YUMM! -
Excellent and easy. I used toasted coconut for more texture, and added 1/2 t. of almond extract to the cherry filling. I can see adding copped nuts to the base as well. Thanks!
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Tweaks
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This recipe has such a nice flavor! I used real butter in place of the margarine. The topping turned out a touch dry and was done approximately 5 minutes before hand. Next time I will drizzle a small amount of additional butter on top before baking to ensure a moister topping. Thinking of you, Silent Cricket!
RECIPE SUBMITTED BY
SilentCricket
Highlands Ranch, CO
(As many of you know Silent Cricket passed away on Feb. 29. Since she loved Recipezaar so much and so many on Recipezaar have shown their love for her, and have enjoyed her recipes, her personal information will remain here indefinitely just as she wrote it. Her lines at the end of this section sound somewhat prophetic as the last chapter of her earthly existence has been written.)
Well, the time has come for me to change my users' name. After being, "OzCoMartha" because of having lived for three years in Australia and then moving to Colorado, I have decided to "turn over a new leaf." I chose this name because many moons ago I used to be able to "chirp" like a cricket and the "silent" refers to the present time when I'm taking a break...But, perhaps after a season, however long I decide that needs to be, I may be back and then I will fill in more details about myself...
