Description
These Pineapple Coconut Bars are made with a shortbread crust and a super easy pineapple coconut filling. They’re full of flavor and so good, it’s hard to eat just one!
Ingredients
Shortbread Crust
- 1 cup (130g) all-purpose flour
- 1/2 cup (104g) sugar
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/2 cup unsalted butter, melted
Filling
- 1 cup (207g) sugar
- 2 tbsp (16g) all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 1/2 cups (113g) sweetened flaked coconut
- 20 oz can crushed pineapple, drained
Instructions
Make the Crust
-
Preheat oven to 350°F. Spray the bottom and sides of a 9×9 pan with baking spray, then line it with parchment paper that sticks up above the edge on two sides of the pan, so that you can remove the bars later for easy cutting. Set pan aside.
-
To make the crust, combine the flour, sugar and salt in a medium bowl.
-
Add the melted butter and vanilla extract and stir together until it forms a dough.
-
Crumble and distribute evenly over the bottom of the pan and press into the bottom of the pan.
-
Bake for 10-15 minutes or until the edges are just getting lightly browned. Remove from oven and set aside.
Make the Filling
-
To make the filling, whisk together the sugar, flour, baking powder and salt in a medium sized bowl.
-
Add the eggs and vanilla extract and mix until well combined, then stir in the shredded coconut and pineapple.
-
Spread the mixture evenly over the crust and bake for 20-25 minutes, until edges are golden.
-
Allow to cool at room temperature for an hour, then refrigerate until cold and firm. Cut into squares and serve. Store bars in an air-tight container in the fridge. Best if eaten within 4-5 days.
Nutrition
- Serving Size: 1 Bar
- Calories: 166
- Sugar: 18.3 g
- Sodium: 84.6 mg
- Fat: 6.9 g
- Carbohydrates: 24.8 g
- Protein: 1.7 g
- Cholesterol: 30.8 mg
