Pineapple Coconut Bars
A buttery shortbread crust topped with chewy pineapple and coconut, baked and cut into bars.
Equipment
- 9x13 inch baking dish
- Parchment paper
- Fine Mesh Strainer
- Mixing bowls
Ingredients
Main Ingredients
- 2 cup all purpose flour
- ¾ cup unsalted butter softened
- ½ cup granulated sugar
- ¼ tsp kosher salt
- 1 cup crushed pineapple very well drained
- 1 cup sweetened shredded coconut
- ½ cup powdered sugar
- 2 large eggs
- 1 tbsp lemon juice fresh
Instructions
Cooking
- Make the crust. Mix flour, butter, sugar, and salt into moist crumbs, press into a parchment lined 9x13 inch dish, and bake at 350 degrees F for 15 minutes.
- Prepare the topping. Stir pineapple, coconut, powdered sugar, eggs, and lemon juice together.
- Bake the bars. Spread over the warm crust and bake 20 to 25 minutes until set and lightly browned.
- Cool and slice. Cool for 1 hour, lift out, and cut into 12 bars.
Notes
Substitutions: Use unsweetened coconut with 2 extra tablespoons of powdered sugar, or fresh pineapple that has been chopped and drained.
Tips: Drain the pineapple very well and cool the bars fully before cutting.
Storage: Refrigerate for up to 4 days or freeze for up to 2 months.