Coconut Snow Squares 🥥✨
Coconut Snow Squares 🥥✨
Full Recipes for LoveWithRecipes.com
Introduction
Delight in the tropical allure of Coconut Snow Squares—a light, airy dessert that combines the creamy sweetness of coconut with a tender, melt-in-your-mouth crumb. These squares are perfect for celebrating warm weather gatherings, afternoon tea, or simply indulging your craving for something sweet yet refreshing. Their snowy white appearance and delicate flavor make them a standout on any dessert table.
Time
- Prep Time: 20 minutes
- Bake Time: 25–30 minutes
- Cooling Time: 15 minutes
- Total Time: Approximately 1 hour
Need Equipments
- 8×8-inch (20×20 cm) square baking pan
- Mixing bowls (large and medium)
- Electric mixer (or whisk and elbow grease)
- Rubber spatula
- Saucepan
- Wire cooling rack
- Measuring cups and spoons
- Parchment paper
Tags
#CoconutDessert #Baking #SnowSquares #EasyRecipes #TropicalTreats #Vegetarian
Serving Size
Makes 16 squares
Difficulty Level
Easy–Medium
(Requires basic baking skills and attention to timing)
Allergen Information
- Contains gluten, dairy, and eggs
- Made with tree nuts (coconut is considered a tree nut by allergy guidelines)
Dietary Preference
- Vegetarian
- Not suitable for vegan, gluten-free, or dairy-free diets without substitutions
Course
Dessert / Snack
Cuisine
American (with tropical influence)
Ingredients
| For the Base & Filling | Amount |
|---|---|
| Unsalted butter, softened | ½ cup (113 g) |
| Granulated sugar | ¼ cup (50 g) |
| Vanilla extract | 1 tsp |
| All-purpose flour | 1 cup (125 g) |
| Sweetened shredded coconut | 1 cup (80 g), divided |
| Large egg | 1 |
| Salt | ¼ tsp |
| For the Coconut Topping | Amount |
|---|---|
| Sweetened condensed milk | 1 can (14 oz / 396 g) |
| Egg white | 1 |
| Powdered sugar | 2 tbsp (15 g) |
| Vanilla extract | ½ tsp |
Instructions
- Preheat & Prepare Pan
- Preheat the oven to 350 °F (175 °C).
- Line an 8×8-inch pan with parchment paper, allowing overhang on two sides for easy removal.
- Make the Base
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2 minutes) using an electric mixer.
- Beat in the egg and vanilla extract until fully incorporated.
- Add the flour and salt; mix on low speed until just combined.
- Fold in ½ cup of shredded coconut with a rubber spatula.
- Bake the Base
- Press the dough evenly into the prepared pan, forming a uniform layer.
- Bake for 12–15 minutes, or until the edges turn lightly golden.
- Remove from oven and let cool slightly.
- Prepare the Coconut Topping
- In a clean bowl, whisk the egg white until frothy.
- Stir in the sweetened condensed milk, powdered sugar, and vanilla until smooth.
- Gently fold in the remaining ½ cup of shredded coconut.
- Assemble & Bake
- Spread the coconut topping evenly over the warm base.
- Return to the oven and bake for an additional 12–15 minutes, or until the topping is set and lightly golden on top.
- Cool & Slice
- Allow the squares to cool in the pan on a wire rack for at least 15 minutes.
- Lift out using parchment overhang and transfer to a cutting board.
- Slice into 16 even squares with a sharp knife.
Preparation Tips
- Room-Temperature Ingredients: Ensure butter and egg are at room temperature for smooth mixing and even texture.
- Even Layering: Use the back of a spoon or an offset spatula to press the base and spread the topping evenly.
- Avoid Over-Browning: Keep an eye on your oven’s heat; if the topping browns too quickly, loosely tent with foil.
Nutritional Information
| Nutrient | Per Serving (1 square) |
|---|---|
| Calories | 180 kcal |
| Total Fat | 9 g |
| Saturated Fat | 6 g |
| Cholesterol | 30 mg |
| Sodium | 75 mg |
| Total Carbohydrate | 22 g |
| Dietary Fiber | 1 g |
| Sugars | 14 g |
| Protein | 2 g |
Tips and Tricks
- Toasted Coconut: For extra depth, toast ¼ cup of the shredded coconut in a dry skillet over medium heat until golden, then sprinkle on top before serving.
- Flavor Variations: Stir a pinch of ground cardamom or a few drops of rum extract into the topping for warm, aromatic notes.
- Cutting Clean Squares: Chill the pan in the fridge for 10 minutes before slicing to prevent sticking; wipe the knife clean between cuts.
Add-Ons
- Drizzle: Melt white chocolate and drizzle thin lines across the cooled squares.
- Fruit: Garnish with fresh raspberries or passionfruit pulp for a bright, tangy contrast.
Side Dishes
- Iced Mint Tea: A cool, herbal tea balances the sweetness.
- Mango Sorbet: Complements the coconut flavor with tropical freshness.
Improvements
- Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking blend.
- Vegan Variation: Use vegan butter, aquafaba in place of egg white, and coconut cream instead of condensed milk; increase powdered sugar to taste.
Save and Store
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps for up to 5 days—bring to room temperature before serving.
- Freezer: Freeze individual squares on a tray, then transfer to a zip-top bag; freeze up to 1 month. Thaw at room temperature.
FAQ
Q: Can I use unsweetened coconut?
A: Yes—reduce or omit the powdered sugar in the topping to maintain sweetness balance.
Q: My topping didn’t set—what went wrong?
A: Ensure the egg white is fully whisked before adding other ingredients, and bake until just golden on top.
Q: Can I make these ahead for a party?
A: Absolutely. Bake the day before, store covered in the refrigerator, and slice just before serving.
Conclusion
Coconut Snow Squares bring a light, tropical twist to any dessert spread. Their tender base and creamy coconut topping are both simple to prepare and irresistibly delicious. Whether you’re hosting a brunch, seeking an easy bake for the weekend, or simply satisfying a coconut craving, these squares promise a taste of paradise in every bite.
References
- Adapted from classic coconut bar recipes and Tropical Baking Inspirations, Gourmet Dessert Quarterly.
- Nutritional values estimated using USDA FoodData Central.
