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Easy Pineapple Coconut Squares

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Easy Pineapple Coconut Squares, easy and delicious, a treat for everyone. A short bread base with a Coconut Pineapple topping!

Easy Pineapple Coconut Squares, a buttery shortbread base and a delicious Coconut Pineapple filling makes this the perfect square.Pineapple Coconut Squares

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.

easy pineapple coconut squareseasy pineapple coconut squares

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.

easy pineapple coconut squares

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.

3 cut squares of pineapple coconut bars

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!

Whipped Shortbread

The Best Simple Two Way Shortbread

Almond Crescent Cookies

Cannestrelli Italian Cookies

coconut pineapple bar up close

Hope you like these Easy Pineapple Coconut Squares as much as we did,  Enjoy!

 

coconut pineapple bar up close
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4.18 from 34 votes

Easy Pineapple Coconut Squares

Easy Pineapple Coconut Squares, a buttery shortbread base and a delicious Coconut Pineapple filling makes this the perfect square.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 16 squares
Calories 142kcal
Author Rosemary Molloy

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.

    US Customary - Metric

    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

    Calories: 142kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 61mg | Potassium: 21mg | Sugar: 9g | Vitamin A: 215IU | Vitamin C: 0.2mg | Calcium: 5mg | Iron: 0.5mg
    Did you make this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

     

    Republished from April 2016.

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    3. Laura says

      5 stars
      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!!

      Reply

      • 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.

        Reply

    5. 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

      Reply

      • 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

        Reply

    7. 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 🙂

      Reply

      • Rosemary says

        Hi Megan, yes I would store them in the refrigerator and they probably will keep for 3-4 days. Hope this helps.

        Reply

      • 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?

        Reply

        • 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.

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