Easy Pineapple Coconut Squares, easy and delicious, a treat for everyone. A short bread base with a Coconut Pineapple topping!
Pineapple Coconut Squares
Pineapple Coconut SquaresBelieve 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.
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 crushed pineapple (14 ounce can unsweetened crushed pineapple) (drain well and squish excess liquid out with your hands) (410 grams)
- 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.
Bethcyr says
This recipe does not list the amount of coconut for the topping,had to guess,not fun. Sure hope the turned out okay!
Rosemary says
Hi Bethcyr, I think you missed it because it is listed in the recipe card under Topping, 1/4 cup shredded or flaked coconut.
Ali says
Cab you tell me how much pineapple in grams please
Rosemary says
Hi Ali, so it will be approximately 410 grams. I hope you enjoy it.
Laura says
i loved this easy to bake recipe, and it was delicious! I sifted the flour, by everything else I followed to a T! Will definitely be making this again as my sweetheart loves anything coconut pineapple!!
Rosemary says
Hi Laura, thanks so much, glad you liked it.
Tina Crozier says
Have you tried using fresh pineapple ?
Rosemary says
Hi Tina, no I haven’t but I think it would work, just chop into very small pieces and squeeze out the juice. Let me know if you try it and how it turns out.
Charisse says
This looks really good and I would like to make it. However, I’m vegan. Wondering if you know what egg replacement would work best in this recipe
Thanks
Rosemary says
Hi Charisse, I really don’t know because I don’t bake vegan is there something that you usually use. Or this link might be helpful.
https://www.thekitchn.com/5-vegan-substitutes-for-eggs-in-baking-tips-from-the-kitchn-136591
Lindzi says
U can u flax seed and water …hope it helps
Joan says
Made this today. Family liked it. Came perfect. Thank you Rosemary!
Rosemary says
Hi Joan, thanks so much glad everyone liked it. Have a great weekend.
Jay says
I 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
Hi Jay, glad you found them, and I hope you and your husband like them. 🙂
Megan says
Is it best refrigerated or on the counter? Roughly how long is it good For?
Rosemary says
Hi Megan, yes I would store them in the refrigerator and they probably will keep for 3-4 days. Hope this helps.
Allie says
Do you use sweetened or unsweetened coconut?
Rosemary says
Hi Allie, I use unsweetened coconut. Thanks
Allie says
Oh, also your ingredient list states 1/4 cup coconut but the instructions indicate a total of 1/2 cup. Is this accurate?
Rosemary says
Hi 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.