I spend a lot of time surfing the web looking for interesting things to make. When I find a recipe I like, I’ll then google other sites for similar recipes. I must read about 10 recipes for the same dish before I decide what to make. Sometimes I’ll pick and choose pieces or techniques from different recipes and combine them make my own. But, if I’ve never tried the dish (or something like it before) I’ll stay true to the recipe.

So here’s a recipe from a brilliant Chef who works on the Loblaw’s PC Cooking School’s circuit (amongst running his very own successful catering company and other Chef school circuits), Matthew Kennedy. It’s actually from his website (also brilliantly done). It’s for Coconut Squares. I have to tell you, I did make these and I stayed true to the recipe as I hadn’t had these before, plus he’s got such a great reputation for making fantastic food, how could I not. I’m glad I did. No, I wouldn’t change anything and I have made it several times for family and friends – at home and at the cottage, with great reviews. Of course I told them it was my idea – yes I can live with the guilt – I’m a guy – just kidding. You know I always give credit where it is due!

I like this because it comes together without any fuss or muss. There are only a few ingredients involved as well, another reason I like it. Oh, one change you can make if you like, is cut back a tad on the sugar. In other words, don’t pack the brown sugar down or use 1 cup instead of 1 ¼ cups. I’m not a “sweet” kind of guy, I much prefer “savory” stuff, so that would be the only change I would make. Oh, of course you can add other things to it – chocolate chips, maple syrup – habanero peppers – just kidding (I think!), but please stay true the first time around. As always – enjoy!

1/2 cup less 1 tbsp Churn 84 (or ½ cup regular unsalted butter) – room temperature
1 1/4 cups dark brown sugar, divided
1 cup + 1 tbsp. all purpose flour, divided
1 3/4 cups shredded sweetened coconut
1 tsp. pure vanilla extract
2 eggs

Pre-heat the oven to 350f
Spray and line with parchment paper, a 9”x13″x 1.5″ baking dish – set aside
In a medium mixing bowl, add butter, 1/2 cup dark brown sugar and 1 cup flour
Mix until ingredients are crumbly and no large chunks of butter remain
Press mixture firmly and evenly on bottom of pan and bake for 10-12 minutes, until pastry has set – note it doesn’t need to be firm. Touching it lightly with your finger should leave an indent in the crust
While pastry is cooking, in the same bowl, add remaining sugar, flour, coconut, vanilla and eggs – mix to combine
When pastry is set, remove from the oven and gently spread coconut mixture on top
Press lightly to evenly distribute and return to oven and bake for 20 – 25 minutes, until golden brown Remove from oven and cool, cut into desired size and serve
Squares will keep in an airtight container for up to 2 weeks – if they last past the day you make them!
As always – enjoy!