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Festive Almond Coconut Shortbread Squares


Festive Almond Coconut Shortbread Squares

Festive Almond Coconut Shortbread Squares

Diana Rattray
These festive bar cookies with red and green candied cherries are perfect for the holidays.


  • 1 cup butter, softened
  • 2 1/4 cups all-purpose flour
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon almond extract
  • 3/4 cup slivered almonds, lightly toasted
  • 1 1/2 cups flaked coconut
  • 1 cup chopped or sliced green and red candied cherries
  • 1/4 teaspoon almond extract
  • 1 can sweetened condensed milk


Lightly grease a 13- x 9-inch baking pan or spray lightly with baking spray. Heat the oven to 350°.

In a mixing bowl, combine the butter, flour, and sugar; beat until the mixture begins to hold together. Pat evenly into the prepared pan. Bake for 15 minutes. Remove from the oven and let cool for 25 minutes.

Toast the coconut in a dry skillet over medium-low heat until lightly browned and aromatic. Combine the almonds with coconut, candied cherries. Toss with the almond extract, then sprinkle over the cooled crust. Drizzle the sweetened condensed milk evenly over the coconut mixture. Return to the oven and bake for 20 to 25 minutes, or until lightly browned. Cool and chill before cutting into squares.

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