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.
What is a bar cookie?
Bar cookies are made from a batter or stiff dough, such as a shortbread base, that is either poured or pressed into a baking pan and then baked, sometimes the base is pre-baked before the filling is added and then baked again. It is then cooled and cut into bars or squares. Bars are usually single layered, such as Brownies or multi layered such as these Caramel Bars.
Recipe Ingredients
- Flour
- Butter
- Sugar
For the Topping
- Butter
- Sugar
- Egg
- Pineapple
- Coconut
How make Pineapple Coconut Squares
In a medium bowl mix together with a pastry blender flour, butter and sugar until it resembles coarse crumbs.
PLace the mixture in the prepared pan, pat down gently and bake for 15 minutes.
Meanwhile in a medium bowl cream together butter, sugar and egg, then fold in the well-drained pineapple and half the coconut, mix well spread over baked base, sprinkle the top with the remaining coconut, return the pan to the oven and bake. Let cool completely before cutting.
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.
How to store the Pineapple Coconut Squares
Bar cookies can be stored in their baking pan tightly covered with foil or they can be removed and kept in an air tight container, layered between parchment paper.
Bar cookies removed from the pan should be stored in an airtight container. Separate bar cookies with waxed paper between layers. They should be stored in the fridge, and will keep for up to 4-5 days.
How to freeze them
If you wish to freeze the whole pan, then it is a good idea to line the pan with parchment paper so it is easier to remove.
Be sure to cool the bar cookies completely before double wrapping in plastic wrap then foil. If freezing the sliced bars, then place in a freezer safe container between layers of parchment paper. Either way the bars will last up to 3 months in the freezer. Thaw at room temperature.
Hope you like these Easy Pineapple Coconut Squares as much as we did, Enjoy!
Other Shortbread Cookies you may Enjoy!
- Whipped Shortbread
- The Best Simple Two Way Shortbread
- Almond Crescent Cookies
- Cannestrelli Italian Cookies
Easy Pineapple Coconut Squares
Ingredients
FOR THE SHORTBREAD BASE
- 1 ¼ cups flour
- ½ cup butter**
- ¼ cup sugar
FOR THE TOPPING
- 1 tablespoon butter
- ½ cup sugar
- 1 egg (room temperature)
- 1 can crushed pineapple (14 ounce/ 410 gram can unsweetened crushed pineapple) (drain well and squish excess liquid out with your hands)
- ½ cup shredded or flaked coconut (divided) (I used flaked)
**if base is too dry add a tablespoon or 2 of butter.
Instructions
- Pre-heat oven to 350F/180C. Line an 8 inch/20 cm square pan with parchment paper or lightly grease or spray.
- FOR THE SHORTBREAD BASE
- In a medium bowl mix together with a pastry blender the flour, butter and sugar until it resembles coarse crumbs. Place the mixture in the prepared pan and gently pat down, bake for 15 minutes.
- FOR THE TOPPING
- Meanwhile in a medium bowl cream together the butter, sugar and egg, then fold in the well-drained pineapple and half the coconut, mix well then spread over the baked base, sprinkle the top with the remaining coconut, return to the oven and bake for another 25-30 minutes. Let cool completely before cutting. Enjoy!
Notes
Nutrition
Republished from April 2016.
Doreen Park says
I am in process of making this dessert, a 14 (398 g) can of crushed pineapple with pineapple squeezed by hand to remove liquid equal only 240 g . I opened a second van to ensure I had 410 g of squeezed pineapple. Even with the two squeezed by hand only came to 340 g? Am I going to be okay or do I need a 3rd 14 ounce can of crushed pineapple
TIA
Rosemary says
Hi Doreen, the amount in grams is the one can before squeezing, so actually you only one can. 14 ounces is 410 grams. So it’s the weight of the can before draining. Hope that helps. Take care!
Ami says
Can you freeze these?
Rosemary says
Hi Ami, yes you can freeze them, freeze them in a freezer container separate the layers with parchment paper, they will keep for up to 3 months in the freezer. I updated the post with the complete instructions. Thanks Take care.
Linda Parsons says
I added 2oz of cream cheese. They were very good. Not too sweet, definitely can’t eat just one.
Rosemary says
Hi Linda, thanks so much, glad you liked them. Take care!