Easy Pineapple Coconut Squares, easy and delicious, a treat for everyone. A short bread base with a Coconut Pineapple topping!
Believe me these Easy Pineapple Coconut Squares are one of the easiest cookies I have ever made. Whenever my eldest daughter yells “Get these out of the house before I eat them all” you know they are good!
These Easy Pineapple Coconut Squares was another of my mother’s easy dessert recipes. I think she had a thing for anything pineapple, she also made an amazing Pineapple Cream Dessert, that was my family’s favourite for years.
My daughter has decided that this Easy Pineapple Coconut Squares are more to her liking. Maybe because this is a lighter baked addition and I think the addition of coconut has her sold.
Be sure to watch the Video!
Since she has returned home from Canada (for now anyway), on my grocery list there is now a new addition: coconut! The next purchase on our list will be to buy a heavy-duty hammer.
As a kid I was never a great lover of pineapple or coconut but now I can honestly say pineapple is one of my favourite fruits and yeah coconut isn’t too bad either.
I think they are probably one of the best combinations.
So the perfect topping on top of a delicious shortbread cookie base and this is a square that can’t get any better.
Other Shortbread Cookies you may Enjoy!
The Best Simple Two Way Shortbread
Hope you like these Easy Pineapple Coconut Squares as much as we did, Enjoy!
Easy Pineapple Coconut Squares
Ingredients
- FOR THE SHORTBREAD BASE
- 1 1/4 cups flour
- 1/2 cup butter**
- 1/4 cup sugar
- FOR THE TOPPING
- 1 tablespoon butter
- 1/2 cup sugar
- 1 egg
- 1 can 14 crushed pineapple (14 ounce can unsweetened crushed pineapple) (drain well and squish excess liquid out with your hands)
- 1/4 cup shredded or flaked coconut (I used flaked)
**if base is too dry add a tablespoon or 2 of butter.
Instructions
- Pre-heat oven to 350°
- FOR THE SHORTBREAD BASE
- In a medium bowl mix together with a pastry blender flour, butter and sugar until it resembles coarse crumbs. Put in an 8 inch (20 centimeter) ungreased pan, pat down gently and bake for 15 minutes.
- FOR THE TOPPING
- Meanwhile in a medium bowl cream together butter, sugar and egg, then fold in the well-drained pineapple and coconut, mix well spread over baked base, sprinkle the top with another 1/4 cup coconut, return to oven and bake for another 25-30 minutes. Let cool completely before cutting. Enjoy!
Nutrition
Republished from April 2016.
Joan says
February 15, 2019 at 4:08 amMade this today. Family liked it. Came perfect. Thank you Rosemary!
Rosemary says
February 15, 2019 at 9:52 amHi Joan, thanks so much glad everyone liked it. Have a great weekend.
Jay says
January 29, 2019 at 6:30 pmI was buying these for my husband at a bakery I worked near, that was 15 years ago, going to try them right now before he gets home 🙂
Rosemary says
January 29, 2019 at 7:33 pmHi Jay, glad you found them, and I hope you and your husband like them. 🙂
Megan says
January 28, 2019 at 3:15 amIs it best refrigerated or on the counter? Roughly how long is it good For?
Rosemary says
January 28, 2019 at 4:34 pmHi Megan, yes I would store them in the refrigerator and they probably will keep for 3-4 days. Hope this helps.
Allie says
April 6, 2018 at 8:45 pmDo you use sweetened or unsweetened coconut?
Rosemary says
April 6, 2018 at 8:55 pmHi Allie, I use unsweetened coconut. Thanks
Allie says
April 6, 2018 at 9:02 pmOh, also your ingredient list states 1/4 cup coconut but the instructions indicate a total of 1/2 cup. Is this accurate?
Rosemary says
April 7, 2018 at 12:26 amHi Allie, it is 1/2 a cup of coconut altogether, although I did say another 1/4 cup in the instructions. Hope that helps. Have a great weekend.
Paula Rossi says
December 14, 2017 at 3:44 pmDo you actually bake the base before adding the filling? It didn’t appear to be so in the video.
Rosemary says
December 14, 2017 at 4:17 pmHi Paula yes I did, I just forgot to write bake on the video, but yes it is baked for approximately 15 minutes. Hope that helps. 🙂
Carol says
November 26, 2017 at 5:54 pmDoes it freeze well? Already starting my Christmas baking,
Rosemary says
November 26, 2017 at 7:46 pmHi Carol, yes they should be fine to freeze. Happy Baking. 🙂
alan cox says
November 8, 2017 at 9:38 pmthis is one my mother would make ..ive been looking a long time thankyou
Rosemary says
November 9, 2017 at 11:12 amHi Alan, your welcome, my daughter loves these. 🙂
ANN says
October 19, 2017 at 3:13 amCOULD YOU DOUBLE THIS FOR A 9X13 PAN?
Rosemary says
October 19, 2017 at 10:50 amHi Ann, yes I am sure it would work.
Monica says
September 16, 2016 at 6:19 pmFirst time making hope turn out great.
Rosemary says
September 16, 2016 at 11:26 pmHi Monica, hope you enjoy it, let me know.:)
Kat says
October 12, 2015 at 9:38 amThese look amazing! What are the dimensions for the baking dish you used?
Rosemary says
October 12, 2015 at 12:03 pmHi Katrina, use an 8 inch or 20 centimeter pan. Thanks have a great day.
Cheryl says
June 26, 2016 at 1:05 pmHi — is this an 8 by 8 inch square pan that you use? (It looks much larger in the photo.) just want to make sure I’m using the right pan! Thank you ..
Rosemary says
June 26, 2016 at 1:31 pmHi Cheryl it is actually 10×6 (which is equivalent to 8×8) it just looks bigger than it is. Let me know how you like it. Have a great Sunday.
Cheryl says
June 29, 2016 at 7:34 pmThank you! Trying this tonight!
Rosemary says
June 29, 2016 at 10:05 pmHi Cheryl, hope you like let me know.
Karly says
April 28, 2015 at 5:50 pmThis is right up my alley! Thanks for linking up with What’s Cookin’ Wednesday!
stephanie says
April 27, 2015 at 9:15 pmI love the pineapple and coconut flavors together! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
allthatsjas says
April 27, 2015 at 2:21 amTwo of my favorite flavors! Can’t wait to try them. Thanks for sharing at Thursday Favorite Things. I hope you will join us again this Thursday!
[email protected] says
April 23, 2015 at 10:25 pmI was the same- I didn’t come to like pineapple until I was all grown up. I did love coconut though…almond joy anyone? I know I’m going to love these squares!
Dawn @ Words Of Deliciousness says
April 22, 2015 at 2:56 amPineapple and coconut sound like a great combination. I could probably eat the whole pan myself.
Kathryn Lester says
April 22, 2015 at 12:21 amI can now enjoy pineapple, but I still abhor coconut. The smell, flavor, texture, everything about coconut just turns me cold. This comes in very handy since I’m diabetic, love baking and my husband loves coconut. lol I just keep the kitchen well ventilated while dealing with the coconut and he loves what the finished project is and I have no feelings of “doing without” since that hated ingredient is involved. lol
Rose says
April 22, 2015 at 6:33 pmHi Kathryn, haha, hope your husband enjoys it! Have a great day.
Diane P. says
April 20, 2015 at 8:13 pmI LOVE pineapple. I LOVE coconut. I KNOW this desert is going to be a favorite in this house as well. Thanks, Rose.
Rose says
April 21, 2015 at 4:05 pmHi Diane, thanks, let me know what you think. Have a great day.
Marisa Franca @ All Our Way says
April 20, 2015 at 5:59 pmI’m with you — the older I got the more I loved coconut. Now my mamma always said she didn’t like coconut so while I was young I didn’t eat any. I sure have a deep appreciation for it now as well as pineapple. Your dessert is definitely one I’ll try. Thank you for sharing.
Rose says
April 21, 2015 at 4:05 pmHi Marisa, thanks, funny how our tastes change. Have a great day.
Thao @ In Good Flavor says
April 20, 2015 at 12:20 amEasy, pineapple, and coconut…that’s all I need. These squares look delicious!
Rose says
April 21, 2015 at 4:08 pmHi Thao, thanks they are a big hit in my house. Have a great day.