Easy Pineapple Coconut Bars
These delightful easy pineapple coconut bars combine the tangy sweetness of pineapple with the rich, creamy flavor of coconut on a buttery short bread base, creating a perfect dessert for any occasion.
Believe me these 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 coconut bars were 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.
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.
Recipe tips
- For easier removal from the pan, line it with parchment paper.
- Refrigerate the bars 20-30 minutes to make cutting into squares easier.
Other Bar Cookies you may Enjoy!
Hope you like these Easy Pineapple Coconut Squares as much as we did, Enjoy!
Easy Pineapple Coconut Squares
Ingredients
FOR THE SHORTBREAD BASE
- 1¼ 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 coconut unsweetened)
**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
How to store the pineapple coconut bars
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. 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.Nutrition
Republished from April 2016.
Do you actually bake the base before adding the filling? It didn’t appear to be so in the video.
Hi 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. 🙂
Does it freeze well? Already starting my Christmas baking,
Hi Carol, yes they should be fine to freeze. Happy Baking. 🙂
this is one my mother would make ..ive been looking a long time thankyou
Hi Alan, your welcome, my daughter loves these. 🙂
COULD YOU DOUBLE THIS FOR A 9X13 PAN?
Hi Ann, yes I am sure it would work.
First time making hope turn out great.
Hi Monica, hope you enjoy it, let me know.:)
These look amazing! What are the dimensions for the baking dish you used?
Hi Katrina, use an 8 inch or 20 centimeter pan. Thanks have a great day.
Hi — 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 ..
Hi 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.
Thank you! Trying this tonight!
Hi Cheryl, hope you like let me know.
This is right up my alley! Thanks for linking up with What’s Cookin’ Wednesday!
I 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!
Two 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!
I 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!
Pineapple and coconut sound like a great combination. I could probably eat the whole pan myself.
I 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
Hi Kathryn, haha, hope your husband enjoys it! Have a great day.
I LOVE pineapple. I LOVE coconut. I KNOW this desert is going to be a favorite in this house as well. Thanks, Rose.
Hi Diane, thanks, let me know what you think. Have a great day.
I’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.
Hi Marisa, thanks, funny how our tastes change. Have a great day.
Easy, pineapple, and coconut…that’s all I need. These squares look delicious!
Hi Thao, thanks they are a big hit in my house. Have a great day.