Introduction

These Easy Coconut Pineapple Squares combine a buttery shortbread base with a sweet, tropical pineapple and coconut topping. They make a delightful dessert or snack that’s simple to prepare and sure to please any crowd.

The image shows several square-shaped coconut bars placed on a black cooling rack. Each bar has one visible layer that is golden yellow with toasted coconut flakes covering the surface, giving a rough texture with white and light brown specks. The edges of the bars are slightly browned, showing a crisp outer layer contrasted with a softer-looking inside. The background is a white marbled texture beneath the cooling rack. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the shortbread base:

1¼ cups flour
½ cup butter (add 1-2 tablespoons if base is too dry)
¼ cup sugar

For the topping:

1 tablespoon butter
½ cup sugar
1 egg (room temperature)
1 can (14 oz / 410 g) unsweetened crushed pineapple, well drained and excess liquid squeezed out
½ cup shredded or flaked unsweetened coconut, divided

Instructions

Step 1: Preheat your oven to 350°F (180°C). Line an 8-inch (20 cm) square baking pan with parchment paper or lightly grease it.
Step 2: In a medium bowl, combine the flour, butter, and sugar for the shortbread base using a pastry blender or your fingers until the mixture resembles coarse crumbs. Press this mixture firmly into the prepared pan and bake for 15 minutes.
Step 3: While the base is baking, prepare the topping. In another bowl, cream together the butter, sugar, and egg. Fold in the drained pineapple and half of the coconut, mixing well.
Step 4: Spread the pineapple mixture evenly over the hot shortbread base. Sprinkle the remaining coconut on top.
Step 5: Return the pan to the oven and bake for an additional 25 to 30 minutes, until the topping is set and lightly golden.
Step 6: Allow the squares to cool completely in the pan before cutting into pieces and serving. Enjoy!

Tips & Variations

For best results, use a room temperature egg by removing it from the fridge 45–60 minutes before baking.
If you prefer, substitute the coconut with finely chopped nuts for a different texture and flavor.
If the shortbread dough feels too dry, add a tablespoon or two more butter until it holds together well.
To make these bars in a larger pan (9×13 inches), double the recipe and expect a slightly longer baking time—watch closely to avoid overbaking.
Use unsweetened coconut flakes for a balanced sweetness, but sweetened can be used if you prefer a sweeter topping.

Storage

Store the coconut pineapple squares in their baking pan covered tightly with foil, or transfer them to an airtight container layered between sheets of parchment paper. Keep refrigerated for up to 4-5 days. For longer storage, freeze the squares wrapped tightly in plastic wrap and foil, or in a freezer-safe container separated by parchment paper. They will last up to 3 months in the freezer. Thaw at room temperature or overnight in the refrigerator before serving.

How to Serve

Several square coconut bars are arranged on a black cooling rack over a white marbled surface. Each bar has one visible layer with a rough texture made up of shredded toasted coconut, showing golden brown edges and a soft yellow moist base beneath. The coconut topping is unevenly spread, giving a natural, slightly crispy top look. The squares are closely placed but not touching, showcasing the light and crispy browned coconut flakes against the soft interior. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars without coconut?

Yes, you can omit the coconut, but the texture will be different and the topping may be a bit watery. A good substitute is finely chopped nuts, which add crunch and flavor.

Can I use frozen pineapple instead of canned?

Absolutely, thaw the frozen pineapple and drain any excess liquid well before using to avoid a soggy topping. This substitution works well in the recipe.