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.
