Easy Coconut Pineapple Squares

4.65 from 81 votes

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

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings: squares

Calories: 142kcal

Author: Rosemary Molloy

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.

US Customary - Metric

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 45-60 minutes before using.

How to store the pineapple coconut bars

The squares 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. The cookies can be removed from the pan then they should be stored in an airtight container. Separate them with waxed or parchment paper between the 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 squares completely before double wrapping in plastic wrap then foil. If freezing them, place them in a freezer safe container between layers of parchment paper. Either way the squares will last up to 3 months in the freezer. Thaw at room temperature or overnight in the fridge.

Nutrition