pink coconut squares | small batch baking

if you and i share anything in common it's likely a mutual love for fresh baked treats.  
comfort food & sweet satisfaction.

 however unless you are feeding an entire football team, chances are that gianmormous batch of chocolate chip cookies is going to be devoured by you, because if you're like me, you have will power that is lacking or seems to be on permanent vacation.

that's where 'small-batch baking' comes into play, and thanks to my new cookbook 175 Best Small-Batch Baking Recipes by Jill Snider, you and i, now have the perfect amount of treats for 1 to 2 {let's make a date!}

this book has you covered, from brownies, bars and squares; to cookies, cakes, and cobblers.  endless possibilities.

today i'm sharing pink coconut squares, otherwise known as pink ladies {think Rizzo in Grease, perhaps that's why i like them so much?}  pretty in colour, deliciously sweet, and who doesn't love coconut?  you're welcome in advance, and you'll be happy you only have a small batch on hand that way when you eat all of them you won't feel so badly about yourself.

cheers. xo.

pink coconut squares

ingredients:

crust

3/4 cup graham wafer crumbs

2 tablespoons packed brown sugar

1 1/2 tablespoons all-purpose flour

1/4 cup butter, melted

filling

2/3 cup sweetened condensed milk

1 cup sweetened medium coconut

frosting

1/4 cup butter, softened

1 cup confectioners' sugar

1 teaspoon milk

1 to 2 drops red food colouring

method:

preheat oven to 350F.  grease and line 9 x 5-inch loaf pan with parchment paper.  set aside.

crust:  in a medium bowl, using a wooden spoon, sir together graham wafer crumbs, brown sugar, flour and melted butter, mixing until all ingredients are moistened.  press mixture evenly into bottom of prepared pan.

bake in preheated oven for 9 to 12 minutes or until firm.  let cool in pan on a wire rack for 10 minutes.

filling:  in a medium bowl, stir together condensed milk and concept until thoroughly hoisted.  spread evenly over crust.

return to oven an bake for 20 to 25 minutes longer or until light golden.  let cool completely in pan on a wire rack.

frosting:  in a medium bowl, using a wooden spoon, beat butter until smooth.  in alternating batches gradually add confections sugar and milk, stirring until smooth and spreadable.  sternin colouring to make a pretty pink frosting.  spread evenly over filling.  refrigerate until frosting is firm, about 30 minutes.  remove from pan, using parchment liner.  cut into squares.

yields : 8 squares

tips:

• the crust is fragile, so be careful when spreading filling over it.  drop the fillilng by teasoonfuls (5ml) evenly over the surface, then spread where needed.
• squares will keep in an airtight container at room temperature for up to 1 week or can be frozen for up to 3 months.

courtesy of 175 Best Small-Batch Baking Recipes by Jill Snider 2017.  www.robertrose.ca  Reprinted with publisher permission.  Available where books are sold.

image credit: Colin Erricson