• Cooking Tips
  • About
  • Contact
  • Disclosure/Privacy
  • Recipe Index

Sign Up for My Newsletter and free EBook ✉️
  • Home
  • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
  • Desserts
    • Cookies & Bars
    • Donuts & Pastries
    • Frostings & Glazes
    • Homemade Candy
    • Ice Cream & Frozen Desserts
    • Muffins & Sweet Breads
    • No-Bake Desserts
    • Tarts & Pies
  • Seasons
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
  • American Favorites
    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish
    • Desserts
    • Side Dishes

Sign Up for My Newsletter and free EBook ✉️

An Italian in my Kitchen

Authentic Italian Recipes

  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Nuts
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
    • Desserts
      • Cookies & Bars
      • Donuts & Pastries
      • Frostings & Glazes
      • Homemade Candy
      • Ice Cream & Frozen Desserts
      • Muffins & Sweet Breads
      • No-Bake Desserts
      • Tarts & Pies
  • Seasons
    • Cooking Tips for Making it Italian
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
    • Recipe Collections
  • American Favorites
    • Drinks
    • Appetizers
    • Breakfast
    • Lunch
    • Main Dish
    • Desserts
Home » Desserts » Cookies & Bars » Easy Pineapple Coconut Squares

Easy Pineapple Coconut Squares

By: Rosemary Published: January 4, 2023 Updated on: March 14, 2023

Jump to Recipe Print Recipe

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

1 pineapple squares on top of each other.

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.

Two cookies stacked with one leaning against the other.

Table of Contents

  • What is a bar cookie?
  • Recipe Ingredients
      • For the Topping
  • How make Pineapple Coconut Squares
      • Never Miss a Recipe!
  • How to store the Pineapple Coconut Squares
  • How to freeze them
  • Other Shortbread Cookies you may Enjoy!
  • Easy Pineapple Coconut Squares
    • Ingredients US CustomaryMetric 1x2x3x
      • FOR THE SHORTBREAD BASE
      • FOR THE TOPPING
      • **if base is too dry add a tablespoon or 2 of butter.
    • Instructions 
    • Notes
    • Nutrition

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.

easy pineapple coconut squares

PLace the mixture in the prepared pan, pat down gently and bake for 15 minutes.

easy pineapple coconut squares

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.

easy pineapple coconut squares
Subscribe Today

Never Miss a Recipe!

Subscribe today and receive my free e-book of recipes!

    We won't send you spam. Unsubscribe at any time.

    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.

    A bar cookie leaning against another one.

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

    Easy Pineapple Coconut Squares

    Rosemary Molloy
    Easy Pineapple Coconut Squares, a buttery shortbread base and a delicious Coconut Pineapple filling makes this the perfect square.
    4.60 from 72 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr
    Course Dessert
    Cuisine American
    Servings 16 squares
    Calories 142 kcal

    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

      For room temperature remove the egg from the fridge at least 1 hour before using.
      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

      Calories: 142kcalCarbohydrates: 17gProtein: 1gFat: 7gSaturated Fat: 4gCholesterol: 27mgSodium: 61mgPotassium: 21mgSugar: 9gVitamin A: 215IUVitamin C: 0.2mgCalcium: 5mgIron: 0.5mg
      Keyword pineapple coconut bars, pineapple coconut cookie bars, pineapple coconut cookie recipe, pineapple squares
      Tried this recipe?Let us know how it was!

      Republished from April 2016.

      Share

      Share
      Pin
      Email

      Subscribe Today

      Never Miss a Recipe!

      Subscribe today and receive my free e-book of recipes!

        We won't send you spam. Unsubscribe at any time.


        Christmas, Christmas Cookies, Cookies & Bars, Desserts, fruit

        Related

        Comments

          Leave a Reply Cancel reply

          Your email address will not be published. Required fields are marked *

          Recipe Rating




          This site uses Akismet to reduce spam. Learn how your comment data is processed.

        1. Stephanie says

          May 16, 2022 at 3:49 am

          5 stars
          Soooo good!!! Will definitely be making these again! I didn’t have unsweetened pineapple or shredded coconut so was nervous it was going to be too sweet. But it was perfect!

          Reply
          • Rosemary says

            May 18, 2022 at 8:12 pm

            Hi Stephanie, thanks so much so glad you enjoyed them. Take care.

            Reply
        2. Alice says

          April 18, 2022 at 2:57 pm

          Do u need to use pastryblender?

          Reply
          • Rosemary says

            April 18, 2022 at 3:51 pm

            Hi Alice, you don’t have to, I sometimes use my hands or even a fork. I hope you like it.

            Reply
        3. Ginny says

          February 21, 2022 at 7:19 pm

          This sounds delicious! If you mix 1/4 cup coconut with the pineapple mixture filling, then put another 1/4 cup on top of that, shouldn’t it be 1/2 cup coconut total?

          Reply
          • Rosemary says

            February 26, 2022 at 8:37 pm

            Hi Ginny, yes I will update that. Thanks

            Reply
        4. Christine M Barnes says

          January 31, 2022 at 3:39 pm

          You use a 9 x 13 pan in the picture, yet you say an 8″ square pan. Do you double the recipe for 9 x 13?

          Reply
          • Rosemary says

            February 1, 2022 at 11:28 pm

            Hi Christine, it isn’t a 9×13 it is much smaller, but if you want to use a 9×13 I would double the recipe. Hope you enjoyed.

            Reply
        5. Donna says

          November 30, 2021 at 2:56 pm

          Hi can I freeze it

          Reply
          • Rosemary says

            November 30, 2021 at 4:42 pm

            Hi Donna, yes you can, make sure they are completely cooled, then place in a freezer safe container, with parchment paper layered between the bars. They will keep for 2-3 months. 🙂

            Reply
        6. Laura says

          September 27, 2021 at 2:50 pm

          5 stars
          Loved this recipe! Very easy to make and was delicious.

          Reply
          • Rosemary says

            September 27, 2021 at 5:29 pm

            Thanks so much Laura, glad you enjoyed them. Have a great week.

            Reply
        7. Bethcyr says

          February 25, 2020 at 12:43 am

          This recipe does not list the amount of coconut for the topping,had to guess,not fun. Sure hope the turned out okay!

          Reply
          • Rosemary says

            February 25, 2020 at 7:34 am

            Hi Bethcyr, I think you missed it because it is listed in the recipe card under Topping, 1/4 cup shredded or flaked coconut.

            Reply
        8. Ali says

          November 30, 2019 at 9:48 pm

          Cab you tell me how much pineapple in grams please

          Reply
          • Rosemary says

            November 30, 2019 at 11:16 pm

            Hi Ali, so it will be approximately 410 grams. I hope you enjoy it.

            Reply
        9. Laura says

          November 20, 2019 at 3:44 am

          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

            November 20, 2019 at 6:51 pm

            Hi Laura, thanks so much, glad you liked it.

            Reply
        10. Tina Crozier says

          November 12, 2019 at 1:53 am

          Have you tried using fresh pineapple ?

          Reply
          • Rosemary says

            November 12, 2019 at 7:57 am

            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
        11. Charisse says

          November 6, 2019 at 11:02 pm

          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

            November 8, 2019 at 7:43 pm

            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
          • Lindzi says

            May 19, 2020 at 10:01 pm

            U can u flax seed and water …hope it helps

            Reply
        12. Joan says

          February 15, 2019 at 4:08 am

          5 stars
          Made this today. Family liked it. Came perfect. Thank you Rosemary!

          Reply
          • Rosemary says

            February 15, 2019 at 9:52 am

            Hi Joan, thanks so much glad everyone liked it. Have a great weekend.

            Reply
        13. Jay says

          January 29, 2019 at 6:30 pm

          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

            January 29, 2019 at 7:33 pm

            Hi Jay, glad you found them, and I hope you and your husband like them. 🙂

            Reply
        14. Megan says

          January 28, 2019 at 3:15 am

          4 stars
          Is it best refrigerated or on the counter? Roughly how long is it good For?

          Reply
          • Rosemary says

            January 28, 2019 at 4:34 pm

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

            Reply
        15. Allie says

          April 6, 2018 at 8:45 pm

          Do you use sweetened or unsweetened coconut?

          Reply
          • Rosemary says

            April 6, 2018 at 8:55 pm

            Hi Allie, I use unsweetened coconut. Thanks

            Reply
          • Allie says

            April 6, 2018 at 9:02 pm

            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

              April 7, 2018 at 12:26 am

              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.

        « Older Comments
        Newer Comments »

        Hi, I'm Rosemary.

        Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

        Most Popular

        pizza dough 3 rounds on parchment paper

        Best Pizza Dough

        puff pastry cut in half stacked.

        Quick & Easy Homemade Puff Pastry

        Homemade Potato Gnocchi

        Pieces of fudge on parchment paper.

        Old Fashioned Chocolate Fudge

        Sauce and pasta in a bowl with some on a fork.

        Authentic Bolognese Sauce

        5 stacked lemon cookies.

        Italian Lemon Cookies

        Filter By Date

        Readers Favorite Trending Recipes

        puff pastry cut in half stacked.

        Quick & Easy Homemade Puff Pastry

        Blueberry strudel on a black plate.

        Easy Ricotta Blueberry Strudel

        pizza dough 3 rounds on parchment paper

        Best Pizza Dough

        Homemade Potato Gnocchi

        Ingredients.

        • Beef
        • Chicken
        • Chocolate
        • Eggs
        • Fish & Seafood
        • Pasta
        • Pork

        Course.

        • Appetizers & Snacks
        • Breakfast / Brunch
        • Drinks
        • Lunch
        • Main Dish

        Browse.

        • About Me – Rosemary Molloy
        • Contact
        • Disclosure/Privacy
        • Recipe Index
        Copyright ©2023, An Italian in my Kitchen. All Rights Reserved.
        Design by Pixel Me Designs