Yield: 12 Bars
Pineapple Coconut Bars
Pineapple Coconut Bars are very summery and tropical! With traditional shortbread crust to support the thick pineapple-coconut filling, it’s like your favorite beach cocktail, in dessert-bar form.
Ingredients
Crust:
- ½ cup (1 stick) butter, room temperature
- ¼ cup granulated sugar
- 1 cup all-purpose flour
- 2 tablespoons sweetened, shredded coconut
- ½ teaspoon kosher salt
Filling:
- 1 (20 oz) can crushed pineapple, well-drained
- 1 cup sweetened, shredded coconut
- 1 cup light brown sugar
- 2 large eggs
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
Topping:
- ½ cup sweetened, shredded coconut
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Instructions
- Preheat oven to 350°F and line a 9x9 pan with parchment paper, set aside.
- In the bowl of a stand mixer, add all the crust ingredients and mix on medium speed until it combines into a smooth dough. At first, this mixture will look very dry and crumbly. It will eventually come together but may take 3-5 minutes.
- Press the dough into the prepared baking pan and bake for about 15 minutes, or until the crust is just lightly starting to brown around the edges and looks set up. Remove from the oven while you prepare the filling.
- Add all the filling ingredients to a medium-sized mixing bowl and stir to combine. Pour filling on top of the cooked crust and sprinkle the top with the ½ cup shredded coconut.
- Add to the oven and bake for 25 to 30 minutes or until the filling is set and the top is lightly browned.
Video
Notes
Storage: These bars should be refrigerated for the best results, and will keep for about one week in the fridge in an airtight container.
Nutrition
Serving: 1 bar, Calories: 276kcal, Carbohydrates: 39g, Protein: 3g, Fat: 13g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 52mg, Sodium: 215mg, Potassium: 100mg, Fiber: 2g, Sugar: 27g, Vitamin A: 292IU, Vitamin C: 0.01mg, Calcium: 26mg, Iron: 1mg