COCONUT - CHERRY CREAM SQUARES

Steps:

• 1. In a small bowl, combine flour, coconut and brown sugar; cut in butter until crumbly ( I do this in my food processor). Press into a 9 inch square baking pan coated with cooking spray. Bake at 400 for 7 - 10 minutes or until lightly browned. Cool on a wire rack.
• 2. In a small saucepan, combine flour, sugar and salt. Stir in milk until smooth. Cook and stir over medium - high heat until thick and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat.
• 3. Stir a small amount of hot filling into eggs; return all to pan; stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat
• 4. Gently stir in coconut and extract. Pour over crust. Refrigerate until set. Top with pie filling. Refrigerate for at least 2 hours before cutting. Enjoy!