Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Servings: 16 squares
My mom is obsessed with these delicious Pineapple Coconut Squares! She’s crazy about pineapples, so anything with pineapple is a must! Super easy to throw together with a buttery shortbread base and coconut pineapple topping. The perfect squares to enjoy as an after-meal dessert or snack!
If you are looking to try something new, this easy recipe is worth it especially if you enjoy pineapple or coconut. A delicious treat perfect for everybody! Make sure to get this done, and be prepared to get overwhelmed with compliments!
Ingredients
SHORTBREAD BASE:
1 1/4 c. flour
1/2 c. butter (add another 1 to 2 tbsp of the base turned out too dry)
1/4 c. sugar
TOPPING:
1 tbsp butter
1/2 c. sugar
1 Egg
1 can crushed pineapple (14 oz. can unsweetened crushed pineapple), drain well, and squish excess liquid out with your
hands (410g)
1/4 c. shredded or flaked coconut (I used flaked)
How to make Easy Pineapple Coconut Squares
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: To make the Shortbread Base, place the flour, butter, and sugar in a medium bowl. Mix using a pastry blender until the mixture resembles coarse crumbs. In an 8-inch (20 cm) ungreased pan, transfer the batter, gently patting the mixture down. Place in the preheated oven and bake for about 15 minutes.
Step 3: To make the topping, add the butter, sugar, and egg to a medium bowl. Mix until well combined. Add the well-drained pineapple and coconut. Fold them into the mixture until well incorporated. Over the baked base, spread the topping and sprinkle with 1/4 cup coconut. Put it back in the oven and resume baking for 25 to 30 minutes more. Remove from the oven when done and allow to cool completely before cutting.
Step 4: Serve and enjoy!
Nutrition Facts:
Calories: 142kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 61mg | Potassium: 21mg | Sugar: 9g | Vitamin A: 215IU | Vitamin C: 0.2mg | Calcium: 5mg | Iron: 0.5mg
Ingredients
- SHORTBREAD BASE:
- 1 1/4 c. flour
- 1/2 c. butter (add another 1 to 2 tbsp of the base turned out too dry)
- 1/4 c. sugar
- TOPPING:
- 1 tbsp butter
- 1/2 c. sugar
- 1 Egg
- 1 can crushed pineapple (14 oz. can unsweetened crushed pineapple), drain well, and squish excess liquid out with your
- hands (410g)
- 1/4 c. shredded or flaked coconut (I used flaked)
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: To make the Shortbread Base, place the flour, butter, and sugar in a medium bowl. Mix using a pastry blender until the mixture resembles coarse crumbs. In an 8-inch (20 cm) ungreased pan, transfer the batter, gently patting the mixture down. Place in the preheated oven and bake for about 15 minutes.
Step 3: To make the topping, add the butter, sugar, and egg to a medium bowl. Mix until well combined. Add the well-drained pineapple and coconut. Fold them into the mixture until well incorporated. Over the baked base, spread the topping and sprinkle with 1/4 cup coconut. Put it back in the oven and resume baking for 25 to 30 minutes more. Remove from the oven when done and allow to cool completely before cutting.
Step 4: Serve and enjoy!
