Quick and easy to make dessert to serve warm or cold. Top with vanilla ice cream for a special treat.
This recipe was one of the first desserts I remember helping my mom make back in the mid-1960’s, growing up in Detroit. The original recipe may have been on the back of a bag of Baker’s Coconut, but I’ve changed it several times over the years, including reducing amounts of butter and sugar, plus making the bottom crust more sturdy for serving. I think the original recipe used margarine … (yuck!) … but it was the trend then.
Prep Time: 15 min
Total Time: 1 hr
Yields: 9 squares
- 1 3/4 cups flour
- 3/4 cup sugar
- 10 tablespoons butter (chilled)
- 1 3/4 cup short shred coconut
- 11 ounce can prepared cherry pie filling
EASY TWEAKS: Substitute blueberry or other fruit pie filling.