November 20, 2010
While this dessert would be particularly kid-friendly to both make and eat, its whimsical and festive play on a petit-four is equally fun for adults.
1 recipe pumpkin squares, without glaze
1 8-oz. package cream cheese, room temp
1 stick butter, room temp
1 cup powdered sugar
zest of 1/2 a lemon
1 t. pure vanilla extract
1.5 cups sweetened coconut flakes
Directions: Cut pumpkin squares into equal sized cubes (about 1.5 inches). Make sure they are completely cooled. In a large bowl, beat together the cream cheese and butter, then add the powdered sugar, lemon, and vanilla and beat again. Pour the coconut into a microwave safe bowl and microwave in 30 second intervals, mixing each time and watching carefully. When the coconut is just toasted, remove and let cool while you frost the squares.
To frost each square, place a generous dollop of frosting on top of each, then run a knife across the top and spread the frosting down and around each side. Be careful not to break your squares, but crumbs in the frosting won't matter since they get covered up with coconut. Frost the squares on all sides but the bottom.
When the coconut is completely cool, drop each square into the coconut using a spatula, then gently toss and press coconut on all sides. You'll be able to pick them up with your hands, place in a container and refrigerate to firm up the cream cheese, then serve.