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Easy Coconut Pineapple Squares Recipe

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★★★★★

4.9 from 99 reviews

Easy Coconut Pineapple Squares combine a buttery shortbread base with a sweet, tangy pineapple and coconut topping. This delightful treat is baked to golden perfection, offering a chewy and flavorful bar, perfect for dessert or a snack. Made with simple ingredients and straightforward steps, these squares are easy to prepare and sure to impress.

Ingredients

Scale

For the Shortbread Base

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

For the Topping

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

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Line an 8-inch (20 cm) square pan with parchment paper or lightly grease or spray it for easy removal of the bars.
  2. Make the Shortbread Base: In a medium bowl, using a pastry blender or your fingers, mix the flour, butter, and sugar until the mixture resembles coarse crumbs. Transfer this mixture to the prepared baking pan and gently press it down to form an even layer. Bake the base in the preheated oven for 15 minutes until it is partially baked and firming up.
  3. Prepare the Topping: While the base bakes, in a medium bowl, cream together the butter, sugar, and room temperature egg until smooth. Fold in the well-drained crushed pineapple and half of the shredded coconut, mixing thoroughly to combine all ingredients.
  4. Assemble and Bake: Spread the pineapple and coconut topping evenly over the baked shortbread base. Sprinkle the remaining coconut evenly on top. Return the pan to the oven and bake for an additional 25 to 30 minutes, until the topping is set and lightly golden.
  5. Cool and Serve: Remove from the oven and let the bars cool completely in the pan before cutting into squares. Enjoy them chilled or at room temperature for the best flavor and texture.

Notes

  • For room temperature eggs, remove from the refrigerator at least 45-60 minutes before using.
  • Store the pineapple coconut squares tightly covered in their baking pan or transferred to an airtight container layered with parchment or waxed paper. Keep refrigerated for up to 4-5 days.
  • To freeze, cool completely, then double wrap in plastic wrap and foil or place in a freezer-safe container with parchment layers. Freeze up to 3 months. Thaw at room temperature or overnight in the refrigerator before serving.
  • If the shortbread base mixture is too dry, add 1 to 2 tablespoons more butter to help with binding.
  • Unsweetened coconut flakes or shredded coconut work best to avoid excess sweetness and moisture.

Keywords: Coconut Pineapple Bars, Pineapple Coconut Squares, Easy Pineapple Bars, Shortbread Bars, Tropical Dessert Bars, Coconut Dessert, Pineapple Dessert

Find it online: https://mixitwitjoe.com/easy-coconut-pineapple-squares-recipe/