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Pineapple coconut bars transport you to a tropical paradise with each bite. The perfect balance of buttery shortbread crust and bright, juicy pineapple filling topped with crispy toasted coconut creates a treat that's both comforting and exciting. After testing many variations, I've found that the secret lies in properly draining the pineapple and giving the crust time to set before adding the filling.
Last weekend, I brought these to a neighborhood potluck, and they disappeared faster than anything else on the dessert table. The key was allowing enough cooling time for clean slices that showcased the beautiful layers.
Essential Ingredients
- Cold Butter: Temperature matters for a flaky, crisp crust.
- Canned Pineapple: Thoroughly drain to prevent soggy bars.
- Sweetened Coconut: Creates the perfect chewy texture.
- Brown Sugar: Adds depth with its molasses notes.
- Vanilla Extract: Enhances both the crust and filling.
- Lime Juice: Optional but adds brightness.
- Eggs: Binds the filling perfectly.
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Detailed Cooking Instructions
- Crust Creation
- Preheat oven to exactly 350°F. Line pan with parchment paper, leaving overhang. Combine flour, brown sugar, and salt in bowl. Cut cold butter into small cubes. Work butter into dry ingredients until crumbly. Press firmly into prepared pan. Create even layer with flat-bottomed glass. Bake until edges are just golden, about 12 minutes.
- Pineapple Preparation
- Drain pineapple thoroughly in colander. Press gently with paper towels to remove excess moisture. Chop into smaller pieces if using chunks. Measure after draining for accurate amount. Let drain while crust bakes.
- Filling Mixture
- In large bowl, combine pineapple and 1 cup coconut. Add flour and toss until coated. Stir in brown sugar and salt. In separate bowl, beat eggs until frothy. Add vanilla and lime juice to eggs. Combine wet and dry mixtures. Stir until just incorporated.
- Assembly Process
- Pour filling over slightly cooled crust. Spread evenly to corners. Sprinkle remaining coconut on top. Distribute coconut evenly for consistent browning.
- Final Baking
- Return to oven for 25-27 minutes. Watch for golden brown coconut. Center should be set but slightly soft. Cool completely in pan on wire rack. Refrigerate for 1 hour before cutting.
My first attempt at these bars taught me that patience during cooling makes all the difference in presentation.
Flavor Variations
Try adding a teaspoon of rum extract for a tropical cocktail flavor, or mix in some chopped macadamia nuts for extra crunch.
Make-Ahead Options
These bars actually improve overnight as flavors meld. Make up to two days ahead and store in the refrigerator.
Storage Solutions
Store cut bars in an airtight container with parchment between layers. They'll keep for up to 5 days in the refrigerator or 3 months in the freezer.
These pineapple coconut bars have become my signature dessert for spring and summer gatherings. They prove that sometimes the most memorable treats come from simple ingredients thoughtfully combined.
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Frequently Asked Questions
- → Can I use fresh pineapple instead of canned?
- Yes, but make sure to drain it well to avoid excess moisture in the filling.
- → How should I store these bars?
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.
- → Can I use unsweetened coconut?
- Yes, but the bars will be less sweet, so you might want to increase the brown sugar slightly.
- → Why let the crust cool before adding the filling?
- This helps prevent the filling from sinking too much into the crust, maintaining distinct layers.
- → Can I make these in a different size pan?
- Yes, the recipe can be doubled for a 9x13 pan or halved for an 8x8 pan.