Easy Pineapple Coconut Squares
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.
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!
Hi Stephanie, thanks so much so glad you enjoyed them. Take care.
Do u need to use pastryblender?
Hi Alice, you don’t have to, I sometimes use my hands or even a fork. I hope you like it.
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?
Hi Ginny, yes I will update that. Thanks
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?
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.
Hi can I freeze it
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. 🙂
Loved this recipe! Very easy to make and was delicious.
Thanks so much Laura, glad you enjoyed them. Have a great week.
This recipe does not list the amount of coconut for the topping,had to guess,not fun. Sure hope the turned out okay!
Hi Bethcyr, I think you missed it because it is listed in the recipe card under Topping, 1/4 cup shredded or flaked coconut.
Cab you tell me how much pineapple in grams please
Hi Ali, so it will be approximately 410 grams. I hope you enjoy it.
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!!
Hi Laura, thanks so much, glad you liked it.
Have you tried using fresh pineapple ?
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.
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
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
U can u flax seed and water …hope it helps
Made this today. Family liked it. Came perfect. Thank you Rosemary!
Hi Joan, thanks so much glad everyone liked it. Have a great weekend.
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 🙂
Hi Jay, glad you found them, and I hope you and your husband like them. 🙂
Is it best refrigerated or on the counter? Roughly how long is it good For?
Hi Megan, yes I would store them in the refrigerator and they probably will keep for 3-4 days. Hope this helps.
Do you use sweetened or unsweetened coconut?
Hi Allie, I use unsweetened coconut. Thanks
Oh, also your ingredient list states 1/4 cup coconut but the instructions indicate a total of 1/2 cup. Is this accurate?
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.