Cherry Coconut Chocolate Squares


Ingredients:

Cookie Dough:

  • 1/2 cup (or 1 stick) butter (or margarine) at room temperature
  • 1/2 cup brown sugar, lightly packed
  • 2 tablespoons sugar
  • 1/2 teaspoon baking powder
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour

And:

  • 1/4 cup unsweetened cocoa powder
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 1 teaspoon almond extract
  • 1/2 teaspoon baking powder
  • 3 cups flaked coconut
  • 1/2 cup maraschino cherries, well drained and coarsely chopped

Directions:

(Makes about 54 squares)

In a large bowl, combine all the Basic Cookie Dough ingredients except the flour. Beat with an electric mixer, scraping the sides of the bowl several times, until the mixture is light and fluffy. With mixer at a low speed, add the flour gradually, beating just until everything is well blended.

Line a 13″x9″ baking pan with foil.

Stir cocoa powder into basic dough mixture. Press evenly into the prepared pan. Bake for 10-15 minutes or until the crust looks dry.

In a medium bowl whisk together eggs, sugar, almond extract and baking powder until well blended. Stir in coconut and cherries. Pour over the baked crust.

Bake for 30-35 minutes, until top just begins to brown and a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack. Lift it out on to a cutting board using the foil ends and cut into 1 1/2″ squares. Squares can be stored in an airtight container for up to 3 weeks.