Honeymoon Squares - Heritage Recipe

Honeymoon Squares are one of my favorite cookie bar recipes. The coconut and orange flavors blend well, a little reminiscent of a tropical vacation, perhaps? Grandma Wessman used to make Honeymoon Squares frequently, always topped with a little orange frosting.

Honeymoon Squares (Heritage Recipe)
Crust

1 c. flour
½ c. margarine or butter
2 Tb. sugar

Filling

2 eggs
2 Tb. flour
1 tsp. vanilla
½ c. shredded coconut (unsweetened, if available)
1¼ c. brown sugar
½ c. nuts, crushed
1 tsp. baking powder

Mix the crust and press into an 8 x 8 inch square pan. Bake at 450° about 10 minutes until light brown. Watch so the crust doesn’t burn. Remove crust from oven and let cool while you mix the filling. Turn the oven down to 350°.

Mix all the filling ingredients with a spoon. Stir until well mixed. Bake for 20 minutes at 350° or until coconut filling is set. The filling should not be runny or wiggle when you tap the sides of the pan, or tip the pan back and forth.

Let cool. Spread with orange frosting. Make frosting with a little butter, orange juice, and powdered sugar. Refrigerate, then cut into squares. Can double recipe and add to cooking time to make a 9 x 13 inch pan.

Grandma Wessman got this recipe from her friend, Sarah Tanner, President Tanner’s wife.

Melinda's Note: I never use this crust recipe when I make these! (Is that bad?) I always use the crust from the Lemon Bars recipe because I think it has a better texture. (2 cups flour, ½ cup powdered sugar, 1 cup butter in a 9x13 pan. Bake 20 minutes at 350°. Then double the filling recipe above.) It takes about 25-30 minutes to bake the topping when you use a 9x13 pan.