I’m not a Hawaiian shirt kind of girl. I do love a good party, though. So when we were invited to a luau over Labor Day weekend, I had a harder time finding a Hawaiian-ish shirt more than I did finding a dessert to bring!
For dessert I brought Tropical Squares. They are sort of like lemon squares… in technique only. The flavors are completely different! It’s quite the tropical dessert, but in a very gentle way.
If you suffer from mid-winter blues (a concept that completely eludes me… let it snow, let it snow, let it snow!) you should hold on to this recipe for mid-January. Whip this up, crank up the heat in the house and take a mental holiday on the beaches of Hawaii.
In case you were wondering, my selection of shirt for the luau was a dismal failure. Not Hawaiian in the least. But the dessert was great! Which we both know is what really counts, right?
Tropical Squares
2 ¼ cups gluten free Bisquick, divided
1 ¼ cups powdered sugar, divided
5 Tbsp butter, cold
2 ¼ cups granulated sugar
6 eggs
The zest and juice from one orange (about 6 Tbsp)
¾ cup coconut
¼ cup additional orange juice
Preheat oven to 350 degrees. Spray a 15x10 pan with non-stick spray.
In a food processor, pulse together 2 cups of Bisquick, ¼ cup of powdered sugar and butter until crumbly. Press into prepared pan. Bake for 15 minutes.
While the crust is baking, whisk together the remaining Bisquick and granulated sugar. Add the eggs, zest, juice from the orange and coconut. Pour over the hot crust and bake for 25 minutes.
In a small bowl, stir together the remaining powdered sugar and ¼ cup orange juice until smooth. When the squares come out of the oven, immediately brush glaze over them.
Cool completely before serving. Chill them for a refreshing, cool snack!
